Gluten-Free Carrot Cake Recipe (UK)

This delicious and moist gluten-free carrot cake recipe is perfect for any occasion. Adaptable for UK ingredients and preferences, it guarantees a crowd-pleasing result, even for those with gluten sensitivities. We'll focus on achieving a texture that rivals traditional carrot cake, while ensuring it's completely free from gluten.

Ingredients:

This recipe uses readily available ingredients in the UK.

For the Cake:

• 200g gluten-free self-raising flour blend (ensure it contains xanthan gum) – Choose a reputable brand for best results.
• 2 tsp baking powder
• 1 tsp bicarbonate of soda
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• Pinch of salt
• 200g caster sugar
• 150ml vegetable oil
• 4 large eggs
• 200g grated carrots
• 100g walnuts or pecans, chopped (optional)
• 100g raisins or sultanas (optional)

For the Cream Cheese Frosting:

• 200g full-fat cream cheese, softened
• 100g unsalted butter, softened
• 300g icing sugar
• 1 tsp vanilla extract

Instructions:

Preparing the Cake:

1. Preheat & Prepare: Preheat your oven to 180°C (160°C fan/Gas Mark 4). Grease and flour (with gluten-free flour) two 20cm sandwich tins.
2. Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, bicarbonate of soda, cinnamon, nutmeg, cloves, and salt.
3. Wet Ingredients: In a separate bowl, whisk together the caster sugar, oil, and eggs until well combined.
4. Combine: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
5. Add Carrots & Nuts/Fruits: Fold in the grated carrots, and optional walnuts/pecans and raisins/sultanas.
6. Bake: Divide the batter evenly between the prepared tins. Bake for 25-30 minutes, or until a skewer inserted into the centre comes out clean.
7. Cool: Let the cakes cool in the tins for 10 minutes before transferring them to a wire rack to cool completely.

Making the Cream Cheese Frosting:

1. Beat Butter & Cream Cheese: In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
2. Add Icing Sugar: Gradually add the icing sugar, beating until light and fluffy.
3. Vanilla Extract: Stir in the vanilla extract.

Assembling the Cake:

1. Level Cakes (Optional): If your cakes have domed slightly, use a serrated knife to level the tops.
2. Frost: Once the cakes are completely cool, spread a generous layer of frosting onto the top of one cake layer. Carefully place the second cake layer on top and frost the entire cake.

Tips for Success:

• Flour Blend: Using a good quality gluten-free self-raising flour blend is crucial. Look for blends specifically designed for cakes.
• Don't Overmix: Overmixing the batter can lead to a tough cake. Mix only until the ingredients are just combined.
• Cooling: Ensure the cakes are completely cool before frosting to prevent the frosting from melting.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Serving Suggestions:

Serve your gluten-free carrot cake with a cup of tea or coffee. It's also delicious served with a dollop of extra cream cheese frosting or a scoop of vanilla ice cream.

This gluten-free carrot cake recipe is a guaranteed hit, providing a delicious and inclusive treat for everyone. Enjoy!