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!

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


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)


  1. 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.

  2. To a large mixing bowl add your oil, light brown sugar and eggs. Mix together (I use an electric hand whisk) until well combined.

  3. Then sift in your gluten free self raising flour, bicarbonate of soda, cinnamon and ginger. Gently fold these in to the mixture.

  4. 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.

  5. 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.

  6. Leave the cake to cool in the tin until it firms up and then carefully lift it out and onto a cooling rack.

  7. 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)

  8. 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)

  9. 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!

  10. 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.

  11. Cut your cake into even squares and enjoy!