This gluten-free carrot cake is a soft, warmly spiced cake made with freshly grated carrot, a gluten-free flour blend, walnuts and raisins, finished with tangy cream cheese icing. It suits a New Zealand-style afternoon tea or celebration cake, and the oil and yoghurt help keep the crumb tender without making it heavy.
Ingredients
- 2 cups (280 g) gluten-free plain flour blend, ideally one formulated as a cup-for-cup substitute for wheat flour
- 1 teaspoon (5 g) baking soda
- 1 teaspoon (4 g) gluten-free baking powder
- 1½ teaspoons (4 g) ground cinnamon
- ½ teaspoon (1 g) ground ginger
- ¼ teaspoon (0.5 g) ground nutmeg
- ½ teaspoon (3 g) fine salt
- 1 cup (200 g) firmly packed soft brown sugar
- ½ cup (100 g) caster sugar
- 3 large eggs, at room temperature
- ¾ cup (180 ml) neutral oil, such as canola or sunflower oil
- ¼ cup (60 g) plain unsweetened yoghurt
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (about 220 g) finely grated carrot, loosely packed
- ¾ cup (85 g) chopped walnuts, plus a few extra pieces for decorating if you like
- ½ cup (75 g) raisins or sultanas
For the cream cheese icing:
- 7 tablespoons (100 g) unsalted butter, softened
- 1 cup plus 2 tablespoons (250 g) full-fat cream cheese, softened but still cool
- 2 cups (240 g) icing sugar, sifted
- 1 teaspoon (5 ml) lemon juice
Check that the flour blend, baking powder, spices, icing sugar and any packaged add-ins are labelled gluten-free, especially when baking for someone with coeliac disease. Some blends include xanthan gum and some do not; this recipe works best with a blend intended for cakes that contains a binder. If yours does not, add ½ teaspoon (about 2 g) xanthan gum. Do not add extra if it is already listed in the blend, as too much can make the cake gummy.
Instructions
- Prepare the pan and oven. Heat the oven to 350°F (180°C), or 320°F (160°C) fan bake. Grease a 9-by-13-inch (23-by-33-cm) cake pan and line the base and long sides with baking paper, leaving a little paper overhang to help lift out the cake. Measure the ingredients before mixing; gluten-free batters are easier to handle when the dry and wet ingredients are ready to go.
- Mix the dry ingredients. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. Break up any lumps of brown sugar if they have formed, but keep the sugars aside for the wet mixture. Evenly distributing the raising agents and spices now helps avoid pockets of bitterness or uneven lift.
- Whisk the wet mixture. In a second large bowl, whisk the brown sugar, caster sugar and eggs until smooth and glossy, about 30 seconds. Whisk in the oil, yoghurt and vanilla. The mixture may look loose; that is normal. Stir in the grated carrot until it is coated. Use finely grated carrot rather than large shreds so it softens during baking and disperses through the crumb.
- Bring the batter together. Add the dry mixture to the wet ingredients and fold with a spatula just until no obvious dry flour remains. Fold through the walnuts and raisins. The batter should be thick and spoonable, not kneadable like dough. Avoid prolonged beating, which can make a gluten-free cake dense, and scrape the bottom of the bowl once to catch any flour hiding there.
- Bake the cake. Scrape the batter into the prepared pan and spread it into an even layer, paying attention to the corners. Bake for 38–42 minutes, rotating the pan once if your oven browns unevenly. The top should be golden and spring back gently when pressed, and a skewer inserted in the centre should come out without wet batter. Because the batter contains eggs, the USDA FSIS safe minimum for egg dishes is 160°F (71°C); a clean instant-read thermometer in the centre should register at least that temperature. Do not judge doneness by a skewer with a few moist crumbs alone if the middle still looks wet.
- Cool completely. Set the pan on a rack for 15 minutes, then use the baking-paper overhang to lift the cake out and leave it on the rack for about 45 minutes more. Let it cool fully before icing; cream cheese icing melts and slides on a warm cake. The cake is delicate while hot, so support it from underneath rather than lifting it by one corner.
- Make the icing. Beat the softened butter until smooth. Add the cream cheese and beat briefly until combined, scraping down the bowl. Add the sifted icing sugar in two or three additions, mixing on low to avoid a cloud of sugar, then mix in the lemon juice. Stop as soon as the icing is smooth and spreadable. Overbeating cream cheese can make the icing slack, especially if the ingredients are too warm.
- Ice and serve. Spread the icing over the completely cooled cake and finish with a few extra walnut pieces if desired. For neat squares, chill the iced cake for 20 minutes before cutting with a clean knife, wiping the blade between slices. For a softer, more delicate cut, serve it without chilling and use a gently sawing motion.
Tips
- Measure the flour by weight when possible. Gluten-free blends vary in density, so spooning cups directly from the bag can pack in too much flour. If using cups, stir the flour first, spoon it into the cup and level it without pressing down. Too much flour is a common reason for a dry or crumbly cake.
- Drain very juicy carrot only if necessary. Freshly grated carrot usually needs no draining. If it is unusually wet and releases visible liquid, give it a gentle squeeze over the sink; do not wring it completely dry, because some moisture helps the cake stay tender.
- Use room-temperature eggs and yoghurt. They combine more evenly with the oil and sugar. If you forgot to take the eggs out, place them in a bowl of warm—not hot—water for about 10 minutes. Avoid using hot water, which can start to cook them.
- Keep the icing cool. If it seems loose, refrigerate it for 10–15 minutes, then stir gently before spreading. Do not try to fix runny icing by adding a large amount of extra sugar; that can make it overly sweet and still leave it soft.
Serving Suggestions
Cut the cake into 12 generous squares or smaller pieces for a shared morning tea. It is rich enough to serve on its own with tea or coffee, while fresh berries or sliced orange make a bright, simple accompaniment. If serving it as a dessert, add a small spoonful of softly whipped cream alongside each piece rather than piling on more icing.
For a party, decorate the top with chopped walnuts, a little finely grated orange zest or a light dusting of cinnamon just before serving. Keep the toppings simple so the cream cheese icing remains the main finish. If the cake has been refrigerated, take it out about 20–30 minutes before serving so the crumb softens and the spice flavours are easier to notice.
Variations
Make it nut-free: Leave out the walnuts and use an extra ½ cup (75 g) raisins or sultanas, or add ½ cup (60 g) pumpkin seeds if seeds are suitable for your guests. The cake will still be moist, though it will lose the walnuts’ toasted crunch. Check that the seeds and other packaged ingredients are labelled gluten-free and free from any allergens you need to avoid.
Use pineapple for a fruitier cake: Replace the yoghurt with ¼ cup (60 g) well-drained crushed pineapple. Press excess juice out before measuring; extra liquid can make the centre gummy. This version tastes a little sweeter and more tropical, and it may need the full baking time because of the added fruit.
Try a lighter topping: Skip the cream cheese icing and dust the cooled cake with 1 tablespoon (8 g) icing sugar, or serve it plain with yoghurt on the side. A plain cake is easier to pack for a picnic and does not need refrigeration, though it still needs to be stored covered and handled with clean utensils.
Make cupcakes: Divide the batter among 18 lined standard muffin cups, filling each about two-thirds full. Bake at 350°F (180°C), checking from 18 minutes; most will take around 20–24 minutes, depending on the tin and oven. Cool completely before icing. The yield and baking time change, so check the centres rather than relying only on the clock.
Storage and Reheating
Because the icing contains cream cheese, refrigerate the iced cake within 2 hours of serving. Cover the pan or transfer slices to an airtight container; properly chilled, the cake keeps for 3–4 days. For the best texture, set a slice out for 20–30 minutes before eating. Avoid leaving it on the table for a long afternoon, particularly in a warm room.
To freeze, wrap individual uniced portions well and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving. Iced cake can also be frozen in portions, but the cream cheese topping may soften or look slightly less smooth after thawing. Freeze pieces on a tray until firm before wrapping so the icing is less likely to get squashed.
Reheating is not necessary; this cake is best at room temperature. If you choose to warm a plain, unfrosted leftover slice, USDA FSIS recommends reheated leftovers reach 165°F (74°C), although that heat can dry cake and is not usually desirable. Do not microwave a slice with cream cheese icing, as the topping can melt unevenly.
Frequently Asked Questions
Which gluten-free flour blend works best?
Choose a plain gluten-free blend designed for baking and labelled as a cup-for-cup or one-for-one wheat-flour replacement. A blend containing rice flour, starches and a small amount of xanthan gum generally gives a more cohesive cake than a single flour such as almond or coconut flour. Those single-flour options absorb liquid differently and are not direct substitutes in this recipe.
Can I make the cake without walnuts or raisins?
Yes. You can omit either or both without changing the method. If leaving out both, the batter will have fewer mix-ins but should still bake successfully; begin checking near 35 minutes, since a slightly less crowded batter can cook sooner. For added texture without nuts, use pumpkin seeds if appropriate, or simply leave the cake plain.
Why did my gluten-free carrot cake turn out gummy?
A gummy centre often means the cake was underbaked, the carrot or pineapple added too much liquid, or the flour blend had a different absorbency from the one intended. Check the centre with a skewer and, for the egg-dish safety check, a thermometer; extend the bake in 3–5 minute increments if it is still wet. Weighing the flour and draining unusually wet add-ins can also help.
Can I bake it a day ahead?
Yes. Bake the cake, let it cool fully, then cover it and refrigerate it overnight. You can ice it the next day, or ice it before chilling if you prefer. Bring the cake toward room temperature before serving for a softer crumb. Keep it refrigerated because of the cream cheese icing, and do not leave it out for more than 2 hours at a time.
Can I use a round cake tin instead?
Yes. Divide the batter between two greased and lined 8-inch (20-cm) round tins for a layer cake, and start checking after about 25 minutes; the exact time depends on the depth and material of the tins. Cool the layers completely before icing between them and over the top. If you use one deep round tin, the middle may take much longer to bake, so the rectangular pan is the more reliable option for the stated timing.
Is this recipe suitable for someone with coeliac disease?
It can be made gluten-free, but check every packaged ingredient and prevent cross-contact. Use a clean bowl, utensils, pan and work surface, and avoid flour dust or crumbs from wheat baking nearby. Follow the ingredient labelling guidance relevant to your household, since products and manufacturing information can vary.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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