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Gluten-free carrot and walnut cake

Carrot cake is one of the cakes that can easily be gluten-free, dairy-free or even vegan, yet it remains moist and yummy. This gluten-free carrot and walnut cake is made with oil, so it’s dairy-free too. I decorated it with a thin layer of vegan cream cheese icing, but you can use buttercream or orange glaze or just dust it with cinnamon sugar.  
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 6 people
Cuisine: British
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 medium carrots peeled and grated
  • ½ cup sultanas
  • ¾ cup light muscovado sugar
  • 1 cup ground walnuts
  • 1 cup gluten-free flour
  • 1 tsp baking powder ~ 1/2 cup gluten-free oats ~
  • 2 tsp ground cinnamon
  • 3 large eggs
  • 1 tsp vanilla essence
  • ½ cup sunflower oil
  • For the icing: vegan cream cheese vanilla , icing sugar or honey

Method
 

  1. Preheat the oven to 170°C. Grease and line the base of a round cake tin. 
  2. Put about 100g of walnuts into a small food processor and blend until you get a coarse mixture. Measure out a cupful.
  3. Grate the carrot into a large bowl. Add the sugar, walnut and sultanas, then combine. Add the flour, baking powder, oats and cinnamon.
  4. Whisk the eggs in a small bowl. Add the oil and vanilla, then combine. Pour this into the batter mixture and mix gently, until well combined.
  5. Tip the batter into the cake pan.
  6. Bake in the middle of the oven for 35-40 minutes, or until an inserted skewer comes out clean.
  7. Leave the cake in the pan for 10 minutes to cool, then turn it out onto cooling rack to cool completely.
  8. For the icing: beat some cream cheese and icing until smooth and fluffy. Spread this over the cake then scatter some chopped walnuts on top (or any remaining walnut crumble).