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Gluten Free Carrot Cake. A recipe by It's Not Complicated Recipes.

Gluten-Free Carrot Cake

If you like a carrot cake that bakes up light and fluffy and has a smooth, creamy frosting, you will definitely want to bake this cake. It is difficult to believe that such a no-fuss recipe could produce such great results. 
Course Dessert, Snack, Sweet
Cuisine Australian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 460kcal
Author Alexandra



  • 3/4 cup neutral flavoured oil * I used grapeseed
  • 3/4 cup superfine/caster sugar 160 g
  • 1 tsp vanilla extract
  • 2 large eggs at room temperature
  • 1 1/2 cups grated carrot * 145 g
  • 1/2 cup sultanas/golden raisins 80 g
  • 1 cup gluten free plain flour
  • 1 1/2 tsp gluten free baking powder 120 g
  • 1/2 tsp ground cinnamon


  • 5 tbsp cream cheese, at room temperature * 100 g
  • 1/2 tsp vanilla extract
  • 1 cup pure icing sugar * 150 g
  • chopped walnuts for garnishing optional


  • Preheat your oven to 180 Degrees C (355F).
  • Cut a circle to line the base of a 21cm/8” ring tin* and grease the sides.
  • Ensure that you have all of your ingredients measured and ready to use.
  • Place oil, sugar & vanilla into the bowl of a stand mixer or into a bowl to use hand-held electric beaters.
    Beat until they are well combined.
  • Add the eggs, one at a time, and continue to beat until light & creamy, 3-4 minutes. The eggs will emulsify with the oil.
  • Remove the bowl from the stand mixer, (if using) stir through the grated carrot and sultanas.
  • Gradually sift the flour, baking powder and cinnamon over the bowl and fold in gently using a spatula to avoid knocking out the air.
  • Pour the mixture into the prepared ring tin.
  • Bake for about 30-35 minutes or until a skewer inserted comes out clean.
  • Stand 10 minutes before turning onto a rack. Remove the baking paper and leave to cool.
  • Frosting:
    Place cream cheese and vanilla in a small bowl and mix well together until smooth.
    Sift the icing sugar to remove any lumps. Add to the cream cheese and mix until it forms a smooth, creamy frosting.
    Spread the frosting over the cake. Decorate with chopped walnuts if desired.



*I used grapeseed oil but you could use canola oil or another of your choice.
*I used 2 large carrots.
*The Australian tablespoon is 20ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons.
*To prepare the lining, I turn the tin upside down and use a pencil to trace the shape of the base onto non-stick baking paper. Cut out the ring for the base, turn down the side of the baking paper with the pencil outline so that it does not come into contact with the cake batter.
*I have used pure icing sugar as it is gluten-free. Pure icing sugar tends to clump together and needs to be sifted. If using icing mixture ensure that it is gluten-free.


Calories: 460kcal | Carbohydrates: 56g | Protein: 4g | Fat: 25g | Saturated Fat: 4g | Cholesterol: 62mg | Sodium: 68mg | Potassium: 287mg | Fiber: 1g | Sugar: 40g | Vitamin A: 4210IU | Vitamin C: 1.7mg | Calcium: 74mg | Iron: 1.3mg