Gluten-free spiced carrot cake


Ingredients for the cake:

  • 100g (4oz) butter or dairy-free baking margarine, softened
  • 55g (2oz) rice flour
  • 55g (2oz) cornflour
  • 110g (4oz) light brown muscovado sugar
  • 2 tsp gluten-free baking powder
  • Pinch of salt
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • ½ tsp mixed spice
  • 3 medium eggs, at room temperature
  • Zest of 1 orange
  • 100g (4oz) carrot, grated
  • 100g (4oz) parsnip, grated
  • 50g (2oz) raisins
  • 40g (1½ oz) pecans, roughly chopped

Ingredients for the orange cream icing:

  • 50g (2oz) butter, softened
  • 250g (9oz) cream cheese
  • 275g (10oz)  icing sugar, sifted
  • Zest of 1 orange
  • 1 tbsp freshly squeezed orange juice
  • 20g (¾ oz) pecans, roughly chopped




  1. Preheat the oven to 180C
  2. Grease a 20-cm springform cake tin with butter or dairy-free baking margarine and line with greaseproof paper
  3. Place the butter, flours, sugar, baking powder, salt, spices, eggs and orange zest in a medium bowl
  4. Whisk together on a medium speed until the mixture is smooth and well blended
  5. With a large metal spoon, fold in the carrot, parsnip, raisins and pecans
  6. Tip the mixture into the prepared cake tin, and bake in the oven for 30-35 minutes until the centre is set and springy, and a skewer inserted into the middle of the cake comes out clean
  7. Remove from the oven, then peel off the lining paper and leave to cool in the tin on a wire rack
  8. When cold, run a sharp knife around the edge of the cake, and transfer from the tin and to a serving plate
  9. To make the icing, in a large bowl, whisk the butter until soft and fluffy, then whisk in the cream cheese, icing sugar and orange zest and juice, until smooth and thick
  10. Spread over the cooled cake
  11. Sprinkle with chopped pecans to serve


Preparation time: 25 mins

Serves: 8

Nutrition: n/a



For individual cakes, divide the mixture among cupcake cases. Double the recipe for a tall, café-style sandwich carrot cake