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.
Serves1212
Cook time30 mins30 minutes
Prep time15 mins15 minutes, + cooling time
+ cooling time
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
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.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
