Ingredients

2 tsp gluten-free baking powder*
1 tsp ground cinnamon
4 medium eggs (lightly whisked)

Fruit Mix

1 medium size cooking apple, peeled, cored and diced to give 125g prepared fruit
250g coarse grated carrot
150g sunflower oil 
5 tbsp orange juice
150g soft light brown sugar
125g raisins

Icing

110g cream cheese
50g butter (at room temperature)
175g icing sugar (sieved)
1 orange (grated zest of)

Optional garnish

Baby carrots made with fondant and walnut halves

*Refer to Coeliac UK directory

Your Comments

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Glutafin Customer

07/04/2015

I made this cake recently and it was lovely. My friends even enjoyed it too. It was strange having fruit in the recipe, but it worked. Thanks, Liz

Glutafin Customer

06/04/2015

Gorgeous carrot cake - best I have ever tasted. A superb cake and the icing is yummy too. Looking forward to making some more of your Easter recipes.

Method

1.Preheat oven to 160?C / 140?c Fan / Gas Mark 3.

Place diced apple, carrot, sunflower oil, orange juice and sugar in a large mixing bowl. Cover and microwave for 8 minutes to soften the apple. Mash lightly with a fork. Add the raisins and microwave for a further 5 minutes. Stir and set aside for 1 hour. Mash any remaining apple pieces to a puree.

2.Stir in the remaining cake ingredients and beat together with a wooden spoon.

3.Pour into a 20cm greased and base lined deep round cake tin. Bake for 50-55 minutes in preheated oven at 160?C / 140?c Fan / Gas Mark 3 or until golden and just firm to the touch. Leave in the tin until cold before turning out.

4.Beat icing ingredients together and spread onto cake top. Decorate with carrots and walnut halves and serve.

5.Store in an airtight tin in a cool place for up to 5 days.


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