Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Carrot Cake.

Hope you are all having a good week so far.  I’m off to London tomorrow and looking forward to a 4 day weekend, catching up with friends and loads of good food.

I hope you all like carrots as I have a few carrot based recipes coming up on the website – all from the same bag I had lurking in the fridge.  This cake only takes a couple of carrots so I used the rest to make a lovely autumnal carrot and orange soup and left one over for some carrot cake pancakes.  Look out for this recipes appearing on the website in the next couple of weeks.

If you fancy doing some baking this cake is a good place to start – it mixes up in one bowl and is packed with lovely autumn flavours.

carrot cake

Other Baking Ideas

If you like this recipe for Gluten and Dairy Free Carrot Cake then you might like to try one of my other baking recipes:

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Difficulty: Beginner Prep Time 20 min Cook Time 40 min Total Time 1 hr Servings: 8 Best Season: Fall


For the carrot cake:

For the frosting:


  1. Preheat the oven to 180 oC

  2. Grease and line a 7" round cake tin

  3. In a large bowl mix together the brown sugar, vegetable oil and eggs

  4. Stir in the grated carrot, ginger, cinnamon, flour and sultanas

  5. Pour the mixture into the cake tin

  6. Bake in the oven for 40 minutes

  7. Remove from the cake tin and allow to cool before frosting

  8. Beat together the dairy free spread, dairy free cream cheese and icing sugar

  9. Spread on top of the cake and dust with a little extra ground cinnamon

Keywords: carrot
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