Gluten-free carrot cake

Try this carrot cake for a gluten-free treat that the whole family will love. It can be stored in the freezer for up to 3 months.

12

15m

Note: + cooling time

30m

Ingredients

  • 3/4 cup (100g) gluten-free plain flour
  • 1/2 cup (65g) gluten-free self-raising flour
  • 1/4 cup (20g) gluten-free baby rice cereal
  • 1 tsp mixed spice
  • 2/3 cup (150g) brown sugar
  • 1 1/2 cups coarsely grated carrot
  • 2 Coles Australian Free Range Eggs, lightly whisked
  • ½ cup (125ml) vegetable oil

Lemon icing

  • 60g butter, softened
  • 1 cup (160g) pure icing sugar, sifted
  • 1 tbs lemon juice

Method

STEP 1

Preheat oven to 180°C. Grease an 18cm x 28cm slice pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.

STEP 2

Place the combined flour, rice cereal, mixed spice and sugar in a large bowl. Stir to combine. Add the carrot, egg and oil and stir until just combined.

STEP 3

Spoon the mixture into the prepared pan. Bake for 25-30 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan to cool.

STEP 4

To make the lemon icing, place the butter and icing sugar in a small bowl. Stir to combine. Stir in enough lemon juice to make a spreadable paste.

STEP 5

Transfer the cake to a board. Spread the top of the cake with lemon icing. Cut into pieces.
 

Dietary information

Vegetarian
Gluten-free
Dairy-free
Lactose-free
Nut-free
Peanut-free
Sesame-free
Soy-free
Wheat-free
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.