Moist carrot cake

Carrot cake is always a winner, and the addition of a little mixed spice to this recipe takes it to a new level. This gluten free version is super moist and perfect for the kids' lunch boxes or after school snack.

  • 1 hr 5 mins cooking
  • Serves 12
  • Print


Moist carrot cake
  • 1 cup (125g) soy or besan (chickpea) flour
  • 3/4 cup (110g) (100% corn) cornflour (cornstarch)
  • 2 teaspoon gluten-free baking powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 2 teaspoon mixed spice
  • 1 cup (220g) firmly packed light brown sugar
  • 1 cup (120g) coarsely chopped roasted walnuts
  • 1 1/2 cup (360g) coarsely grated carrot
  • 1/2 cup (125ml) extra light olive oil
  • 1/2 cup (120g) sour cream
  • 3 eggs


Moist carrot cake
  • 1
    Preheat oven to 180°C/350°F. Grease and line deep 23cm (9-inch) square cake pan.
  • 2
    Sift flours, baking powder, soda and spice into large bowl; stir in sugar, nuts and carrot. Stir in combined oil, sour cream and eggs.
  • 3
    Bake cake about 45 minutes. Stand cake 5 minutes before turning top-side up onto wire rack to cool.

More From Women's Weekly Food