Gluten-free carrot cake with cream cheese frosting

A classic pairing.

  • 30 mins preparation
  • 1 hr cooking
  • Serves 12
  • Print
Cooking is full of classic pairings, and carrot cake and cream cheese is one of the best. This carrot cake with cream cheese frosting is moist, dense and delicious, and, as a bonus, gluten-free.


Gluten-free carrot cake
  • 2½ cups (335g) gluten-free self-raising flour
  • ½ cup (60g) almond meal
  • ½ teaspoon bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon finely grated fresh nutmeg, plus extra to dust
  • 1¹⁄³ cups (295g) firmly packed brown sugar
  • 3 cups (450g) coarsely grated carrot
  • 1 cup (120g) coarsely chopped walnuts
  • 3 eggs
  • 1 cup (250ml) extra virgin olive oil
Cream cheese frosting
  • 200 grams cream cheese, softened
  • 2 teaspoons finely grated lemon rind
  • 3 cups (480g) gluten-free icing sugar


Gluten-free carrot cake with orange frosting
  • 1
    Preheat oven to 180°C. Grease a deep 22cm round cake pan; line base and side with baking paper.
  • 2
    Sift flour, almond meal, bicarb, cinnamon and nutmeg into a large bowl; stir in sugar, carrot and walnuts. Add combined eggs and oil; stir until smooth. Pour mixture into pan; smooth the surface.
  • 3
    Bake cake for 1 hour and 10 minutes or until a skewer inserted in the centre comes out clean. Stand cake in pan 5 minutes; turn, top-side up, onto a wire rack to cool.
  • 4
    Make frosting; Beat cream cheese and rind in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted icing sugar until smooth. Spread on top of cooled cake. Dust cake with extra nutmeg.


Suitable to freeze. Not suitable to microwave. You will need about two medium carrots for this recipe, which can be made a day ahead.

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