My gluten free carrot cake traybake recipe is probably the best carrot cake I’ve ever made. Just sayin! It’s also dairy free and low FODMAP too.
Sooo this is a little awkward. When I first posted a pic of this bake on Instagram, I’m pretty sure it was in January… and FOUR MONTHS LATER, here I am finally posting my gluten free carrot cake traybake recipe!
And before you ask – no, this cake doesn’t take four months to bake ? I’ve just been a little snowed under to say the least…
Well, to be honest, although I was happy with how it looked in the photo I posted on Insta, I just wanted a little extra time to perfect the recipe.
And perfection takes time apparently – who knew?! But I promise you it was worth the wait!!
So what can you expect from my gluten free carrot cake traybake recipe?
Well, this is the part where I go ‘nobody would ever know this is gluten free’ and I know I say this a billion times but… I wouldn’t say it if it wasn’t true!
(you’re not calling me a liar are you? ?)
This cake is just sooo incredibly moist with a subtle spice thanks to the blend cinnamon and ginger. Then, the icing on the cake is… the icing on the cake!
The walnuts on top add a lovely bit of crunch too and altogether, it’s just bloody awesome.
So here’s my gluten free carrot cake traybake recipe!
Gluten Free Carrot Cake Traybake Recipe (dairy free, low FODMAP)
My gluten free carrot cake traybake recipe is probably my BEST ever! It's also dairy free and low FODMAP too, so everyone can enjoy it!
For the cake
- 300 ml vegetable oil
- 6 eggs
- 350 g light brown sugar
- 400 g gluten free self raising flour
- 2 tsp bicarbonate of soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- zest of 1 large orange
- 350g -400g carrots, grated
- 100 g walnuts or pecans, finely chopped (optional)
For the frosting/icing
- 115 g butter / baking block (for dairy free I use the hard Stork or hard Vitalite)
- 225 g cream cheese (dairy free cream cheese if needed)(do not use a low fat cream cheese it doesn't work as well)
- 400 g icing sugar
- walnuts or pecans (for sprinkling on top)
Preheat your oven to 160C fan. Prepare a rectangular baking tin - mine is approx 32cm x 21.5cm. I grease the tin and then use baking paper - the baking paper should go over the edges so you can lift out the cake once it's cooled.
To a large mixing bowl add your oil, light brown sugar and eggs. Mix together (I use an electric hand whisk) until well combined.
Then sift in your gluten free self raising flour, bicarbonate of soda, cinnamon and ginger. Gently fold these in to the mixture.
Next add your orange zest and grated carrot (at this stage you could add walnuts, pecans or raisins if you like. I don't like raisins so sometimes choose to add nuts, but often don't bother!) Fold into the mixture so the carrot and orange zest is evenly dispersed.
Spoon/pour your mixture into your baking tin and place in the oven for about 60 minutes. The cake should be cooked through, use a skewer to check.
Leave the cake to cool in the tin until it firms up and then carefully lift it out and onto a cooling rack.
To make your frosting/icing, use an electric hand whisk or an electric mixer mix together the cream cheese and the butter / baking block. Do this until smooth and light. (This works the same for regular or dairy free)
Sieve in your icing sugar (about 100g at a time) mixing thoroughly between each addition. Once all the icing sugar is added your frosting is ready. You can keep it in the fridge until you need it. (Different cream cheeses have slightly different consistencies so you might need to add a little more/less icing sugar)
Spread your frosting/icing sugar evenly all over your cake. With a carrot cake being a bit more delicate be careful when spreading so none of the top layer comes off... it doesn't really matter if it does!
You can cut the edges off the cake off if you wish (I usually do) but you don't have to. Sprinkle the top of your cake with chopped up walnuts or pecans.
Cut your cake into even squares and enjoy!
Thanks for reading all about my gluten free carrot cake traybake recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Oh and don’t forget to pin this for later!