Print
gluten free carrot cake recipe dairy free

Gluten carrot cake with dairy free cream cheese frosting

A simple and elegant gluten free carrot cake with a dairy free cream cheese frosting, sprinkled with crunchy walnuts.

Ingredients

For the cake

  • 250 ml sunflower oil
  • 4 large eggs
  • 225 g light muscovado sugar
  • 200 g carrots coarsely grated
  • 300 g gluten free plain white flour I used Dove's Farm Freee
  • 2 tsp baking powder
  • 1 tsp allspice
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 80 g walnuts chopped or ground into chunks in a pestle and mortar

For the frosting

  • 220 g dairy free cream cheese I used a combination of Violife and Sainsbury's
  • 50 g dairy free spread I used Flora
  • 55 g icing sugar
  • 1 tsp vanilla extract

For topping

  • 25 g chopped walnuts

Instructions

  1. First make the cake. Preheat the oven to 180C/fan 160C/gas 4 and grease and line two 20cm diameter round baking tins.
  2. Add the sugar, eggs and oil into a large mixing bowl and mix using an electric whisk until combined, and the mixture has thickened slightly.
  3. Fold in the grated carrot gently using a spatula. The add the flour, baking powder, spices and walnuts to the mix and stir well until combined.
  4. Pour the batter evenly between the two tins and place in the centre of the oven. Cook for around 30-35 minutes until the cakes are nicely risen and a golden-brown colour. Remove and cool on wire racks (wait until the cakes have cooled for around 20 minutes at least, before removing carefully from the tins).
  5. Meanwhile, make the frosting. Add all of the ingredients for the frosting into a large bowl and mix with an electric whisk until blended and smooth.
  6. Pour half of the frosting onto one of the cakes (you may need to trim the cake a little if it has risen slightly, so it sits flat). Spread evenly and then place the second cake on top.
  7. Pour the rest of the frosting onto the cake and smooth all over the top and sides with a spatula. Once finished, pour the chopped walnuts over the top to finish.

Recipe Notes

Best kept in the fridge to allow the icing to stay firm. Cool in the fridge for 20 mins/half hour before serving - if you can resist that long!