Carrot Cake

Written By Sophie

It’s international carrot day today so what better way to celebrate the carrot than in a cake 🙂



  • Cake mixture
  • 400g gluten-free plain flour. (self-raising or if using plain add 1 tsp of bicarb of soda)
  • 1 teaspoon baking powder.
  • 1 teaspoons ground cinnamon
  • 1 teaspoon ground ginger.
  • 1/2 teaspoon
  • 3-4 small (150g) carrots, grated.
  • 100g walnuts or pecans coarsely chopped,
  • 2 bananas (mashed)
  • ¼ cup coconut oil melted

100g Sultanas (soak in par-boiled water first to clean and soften them)

  • 2 eggs (beaten)
  • ½ cup almond (or your choice of) milk

OPTIONAL: 2 tbsp maple syrup or honey if you prefer it a bit sweeter


  • 100g cream cheese
  • 75g butter
  • 1 tbsp maple syrup or honey
  • 1 tsp cinnamon
  • walnuts to decorate


  1. Preheat oven to 180ºC/350ºF/Gas Mark 4. Grease a medium-sized cake tin (mine has around a 20cm diameter)
  1. Combine the flour, soda, baking powder, spices, carrots, sultanas and nuts a bowl.
  1. Combine the bananas, oil and eggs and mix into the dry mixture
  1. Pour into the pre-greased cake tin and bake for 20-25 minutes or until golden. Leave to cool in the tin for 10 -15 minutes and then leave on a wire rack to cool complatetly.
  1. To make frosting, beat cream cheese, butter, syrup and cinnamon with a electric beater or fork until all the lumps are gone and it’s light and fluffy. Spread cream cheese mixture over cooled cake and top with the extra nuts and a sprinkle of cinnamon.