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Gluten Free Carrot Cake with Cream Cheese topping

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"Delicious recipe, great on it's own, however cream cheese makes is special"

Serves 8-10 slices | Prep Time 15 minutes | Cook Time 40-45 minutes

Why I Love This Recipe

Carrot cake was one of my favourite cakes before i became gluten free. This cake is moist and the topping frankly divine.

The speed this cake disappeared in my gluten loving household beggared belief.

Ingredients You'll Need

For the cake

150 g light muscovado sugar
125 g sunflower oil
3 medium eggs
225 g gluten free plain flour
1 tsp xanthan gum
1/2 tsp bicarbonate of soda
1/2 tsp baking powder (check for wheat)
1/2 tsp mixed spice
2 tbsp semi skimmed milk
250 g carrots, grated

for the topping
200 g half fat cream cheese
75 g icing sugar
1/2 tsp ground cinnamon
grated zest of 1 lemon


Preheat oven to 180c/gas mark 4. Line a loaf tin with baking parchment.

Put sugar in large mixing bowl and whisk in oil, then add eggs one at a time.

Sift together flour, xanthan gum, bicarbonate of soda, baking powder and mixed spice, then combine with the wet ingredients. Add 2 tablespoon milk, mix well. Add carrots and mix well.

Bake for 40-45 minutes, until firm and spongy and a skewer comes out clean if inserted into the middle of the cake.

Cool in the tin for 10 minutes, then tip out onto a cooling tray, remove paper and cool completely

Beat all the ingredients for the frosting together and spread onto cooled cake.

Pairs Well With

ice cream.

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