Gluten and Dairy Free Carrot and Walnut Cake with Cinnamon Frosting

serves / makes 10
60 prep time
60 mins cooking time


I made this cake to test out the new Udi’s gluten and dairy free plain flour. The cake is lovely and moist due to the grated carrot. You can customise this yourself by removing the walnuts if you aren’t a fan or you can change the flavour of the frosting, or just have vanilla frosting.




For the carrot cake:

  • 250g gluten free plain flour
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon xanthan gum
  • 300g caster sugar
  • 300ml sunflower or vegetable oil
  • 4 eggs
  • 350g grated carrots
  • 150g walnuts, chopped
  • 1 teaspoon nutmeg, ground

For the cinnamon frosting:

  • 250g dairy free spread
  • 500g icing sugar
  • 2 teaspoons ground cinnamon plus a little extra for dusting the top of the cake
  • handful of whole walnuts for decoration


Gluten Free Carrot Cake

  1. Preheat the oven to 180 oC
  2. Grease and line a 9″ square cake tin
  3. Whisk together the oil and eggs
  4. Stir in the sugar
  5. Add in the flour, baking powder, xanthan gum, nutmeg and mix well
  6. Stir in the grated carrot and chopped walnuts
  7. Pour the cake mix into the cake tin and place in the centre of the oven
  8. Bake for 60 minutes
  9. Remove from the oven and allow to cool completely before frosting
  10. To make the cinnamon frosting beat together the dairy free spread, icing sugar and cinnamon until it is light and fluffy
  11. Spread over the cake, top with the whole walnuts and sit with a little extra cinnamon

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