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Gluten free carrot cake

Serves 10-12
Prep time: 20 mins
Cooking time: 50-60 mins

Enjoy this truly delicious gluten-free carrot cake. The mixed spice and cinnamon enhance the flavours of the carrot and pineapple plus the orange zest gives the cream cheese icing a bit of zing. Make a cuppa and have a slice while you relax with the family.

Ingredients

Method

  • 1½ cups Pams Sugar
  • 2 cups self-raising gluten-free flour
  • 2 teaspoons cinnamon
  • ½ teaspoon mixed spice
  • 1½ teaspoons baking soda
  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 225g can crushed pineapple in juice
  • 2 cups grated carrot
  • ¼ cup chopped walnuts
  • ¼ cup raisins

Icing 

  • 50g butter, softened
  • 100g cream cheese
  • 1½ cups Pams Icing Sugar, sifted
  • 1-2 teaspoons lemon or orange juice
  • ¼ cup chopped walnuts
  • Zest of 1 orange

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View the method
  1. Preheat the oven to 180°C. Line a 22cm round cake tin with baking paper.
  2. Place the sugar, flour, cinnamon, mixed spice and baking soda in a large bowl. Stir in the eggs, oil, pineapple and juice, grated carrot, walnuts and raisins. Pour the batter into the prepared tin and bake in the preheated oven for 50-60 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Rest the cake for 10 minutes before removing from the tin to cool.
  3. To make the icing beat the butter and cream cheese together in a bowl until smooth. Beat in the icing sugar and enough lemon or orange juice to make a smooth icing. Spread the icing over the cooled cake. Top with chopped walnuts and orange zest.
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