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Gluten Free Carrot Cake Loaf

Ingredients

For the cake

  • 150ml vegetable oil
  • 2 eggs
  • 140g soft light brown sugar
  • 170g gluten free self raising flour
  • 2 tsp cinnamon
  • 2 tsp all spice
  • 1 tsp bicarbonate of soda
  • 140g carrots grated
  • 30g walnuts chopped
  • 30g pecans chopped
  • 1 orange zest and a few tbsp of juice

For the icing

  • 200g dairy free cream cheese I use Tofutti
  • 50g dairy free spread
  • 90g icing sugar sifted (I often end up adding a little more but I think this is a good starting point)
  • pecan and walnuts crushed (for decoration on top)

Instructions

  • Line a 2lb loaf tin (standard size) with greaseproof/parchment paper.
  • Preheat the oven to about 180C/160C Fan.
  • Whisk together your oil and eggs.
  • Mix together your sugar, gluten free flour, cinnamon, all spice and bicarbonate of soda in a large bowl.
  • Add to your bowl the grated carrot, a few tbsp of the juice from your orange (optional) and the orange zest, chopped pecans and walnuts and the egg/oil mixture. Then mix thoroughly with a wooden spoon.
  • Pour/spoon into your loaf tin and bake in the middle of your preheated oven for around 50 - 55 minutes, or until a skewer comes out clean. Leave the cake to cool in the tin.
  • Whilst your gluten free carrot cake cools, make the icing. Beat together all your icing ingredients in a bowl, ensure your icing sugar is sifted and you might also choose to add some more icing sugar if you want a thicker consistency (I usually make my icing by hand but you can use an electric whisk if you prefer).
  • Spread over the top of your completely cooled gluten free carrot cake and then liberally sprinkle with crushed pecans and walnuts.
  • Enjoy!

Notes

* You can ice your carrot cake loaf however you like, I always think some sort of cream cheese icing is the way forward though!