Pure recipes

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Carrot Cake (Gluten-Free)


This is very slightly adapted from an online recipe and it really is delicious. The
icing is the least sweet of many, many versions of cream cheese icing that I have
found, and was universally enjoyed by my test consumers at a summer picnic. If
you’re a real icing freak, make twice the quantity, but the amount given here will
give a modest coating on even this quite large cake.



  • 2 cups sugar
  •  1 ¼ cups cooking oil (extra light olive oil is nice)
  •  2 tsp vanilla extract
  •  3 eggs
  •  270g carrot, peeled and grated
  •  200g apple, peeled and grated
  •  1 cup unsweetened crushed pineapple, thoroughly drained into a bowl
  •  ¼ cup pineapple juice from the crushed pineapple
  •  ½ cup desiccated coconut
  •  3 cups Gluten Free Goodies Rich Cake and Biscuit mix
  •  1 tsp cinnamon
  • 2 tsp GFG baking soda


  •  125g cream cheese (full fat, not the Lite variety)
  • 60g butter, softened
  •  Vanilla extract to taste (or lemon juice to taste)
  •  1 cup icing sugar


  1. Preheat the oven to 180°C (possibly 170 for an electric oven)
  2. Line the base of a 25cm springform tin with baking paper
  3. In a large bowl, use a hand whisk to combine the sugar, oil, and vanilla.
  4. Add the eggs and whisk well to combine.
  5. Stir in the carrot, apple, pineapple, pineapple juice and coconut.
  6. Add the flour, baking soda and cinnamon and fold in.
  7. Pour into the prepared tin and bake for approximately 1 hour or until a skewer inserted into the middle comes out clean.
  8. Allow the cake to cool in the tin for 10-15 minutes, then remove from the tin on to a wire rack to cool completely.
Cream the butter and sugar, then add the cream cheese and vanilla (or lemon juice) and beat until spreadable.

     Recipe by Judy Mcdonald


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