Baking Recipe

Gluten-Free Carrot Cake Recipe

Gluten-Free Baking

Course Dessert
Cuisine European
Keyword Carrot Cake, Gluten Free
Prep Time 15 minutes
Cook Time 20 minutes
Decorating 30 minutes
Total Time 35 minutes
Servings 8 slices


  • 225 g Gluten-Free Self-Raising Flour, sieved
  • 125 g Soft Light Brown Sugar
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Cinnamon
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Baking Powder
  • 2 Large Free-Range Eggs, beaten
  • 200 g Grated Carrots two large carrots)
  • 125 ml Coconut Oil, room temperature
  • 1 Large Orange, Juice
  • 1 Handful of Sultanas


  1. Preheat fan oven to 160 degrees

  2. Grease and line two 8 inch round cake tins with grease-proof parchment paper

  3. In a large bowl add the sugar and pour in the coconut oil and whisk together

  4. Then in stages add the beaten egg slowly to the sugar mixture and whisk lightly to combine

  5. Add the grated carrots and the sultanas and mix well

  6. In a separate bowl add all the dry ingredients together with a wooden spoon (nutmeg, cinnamon, bicarbonate of soda, baking powder and flour)

  7. Using a wooden spoon mix the dry ingredients into the wet ingredients bowl in 3 stages and in between pour the orange juice in to help the mixture combine

  8. Once the mixture is all mixed together pour it into the cake tins, roughly an even amount into each

  9. Using the back of the wooden spoon level out the mixture so that it covers the whole base of the tin

  10. Bake in the middle of the oven for around 18 minutes, you can check the cake is baked through using a cocktail stick and if the sick comes out clear it is done, if not then leave for 2 minutes and check again

  11. Once the sponges are out of the oven leave to cool for 15 minutes in its tin before transferring them to a cooling rack to cool completely. Then stick it in the fridge for 20 -30 minutes to firm up slightly ready for the filling (this stops the sponge from falling apart when you start spread the buttercream)

  12. If you are going to make a filling now is the time to do it. I recommend a Vanilla Mascapone Buttercream. See my recipes for my own recipe.