Carrot Cake

After reading February Foodie Holidays on Jereme’s Kitchen’s blog, I realised I have yet again missed cooking one of my favourite cakes on it’s dedicated day.  Oh well, better late than never and it will still taste YUM!!  No more words are needed to describe carrot cake…


3/4 cup canola oil

1 teaspoon vanilla

1 1/2 cups grated carrot (or a little bit more)

1/2 cup chopped walnuts (or a little bit more)

1 1/2 teaspoons gluten free baking powder

3/4 cup sugar

1 cup of gluten free self-raising flour

1/2 teaspoon cinnamon


2 tablespoons reduced fat cream cheese

1/2 teaspoon vanilla

2 teaspoons margarine

3/4 cup pure gluten free icing sugar


1. Place oil, sugar and vanilla into a bowl.  Beat with an electric mixer until well combined.

2. Add eggs and continue to beat until light and creamy

3. Stir through carrot and walnuts.

4. Sift in flour, baking powder and cinnamon and mix well.

5. Pour into a lightly greased 21 cm ring tin.  Bake in a moderate oven for 50-55 minutes or until a skewer comes out clean.

6. Stand for 5 minutes before turning onto a wire rack to cool.


Beat cream cheese, vanilla and margarine together.  Add icing sugar and mix well.  Spread over cake.

Note: I first found this recipe at the Best Recipes Website I’m not a fan of sultanas though, so I’ve taken these out and instead add a bit of extra grated carrot and chopped walnuts.



3 Comments (+add yours?)

  1. trialsinfood
    Feb 07, 2012 @ 08:16:22

    I was just looking for a carrot cake recipe. We made the mistake of buying too many carrots.


  2. frugalfeeding
    Feb 07, 2012 @ 10:25:50

    Yummy! Carrot cake is my favourite – it is so delicious.


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