Carrot Cake

November 16, 2016

This one is dairy free as well! This makes a large, family-sized cake. You will need either a 25cm square tin, or a glass baking dish 20x30cm or similar.

Click here to buy the GF Cake & Biscuit Mix for this recipe

  • Prep: 10 mins
  • Cook: 45 mins


1Whisk the eggs, oil, sugar and vanilla together thoroughly, in a large bowl

2Add grated carrots and fold in gently

3Add all dry ingredients and mix, adding the juice or water as you go. If the mix looks too wet, don’t add the last 1 or 2 tbsp of liquid – it can vary with the type of carrots you use

4Pour the mix into a paper lined tin or a greased and floured glass baking dish

5Bake at 180C for 45 to 60 minutes or until a skewer inserted into the cake comes out clean

6Ice with lemon butter icing, cream cheese icing, or just dust with icing sugar before serving.


3 size 7 eggs

1/2 cup cooking oil

1 1/2 to 2 cups raw sugar (use the 2 cups if you like a sweet cake)

2 tsp vanilla essence

3 cups (350g) grated carrot

320g Gluten Free Goodies Cake and Biscuit mix

1 cup desiccated coconut

2 tsp baking soda

2 tsp Gluten Free Goodies Baking Powder

2 tsp cinnamon

1/2 cup apple juice (or water if you prefer. If you use water, use the full 2 cups of raw sugar!)

2016-11-16T00:00:00+00:00 0 Comments

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