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Gluten-free Carrot Loaf Cake

by Clare Marriage from FREEE Baking

Complete with plenty of spices and the classic cream cheese topping, this gluten-free carrot cake recipe makes this much-loved cake accessible to everyone.


Carrots, raisins and pecan nuts combine in this popular cut-and-come-again loaf cake.

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100g FREEE Self Raising White Flour
100g soft brown sugar
1 tsp ground cinnamon
25g pecans
25g raisins
150g carrots
2 eggs
75ml oil, plus extra for tin
1 tsp vanilla extract
For the cream cheese topping::
100g icing sugar
125g full-fat cream cheese
25g pecans


Cooking time: 60–65 MINUTES

Preheat the oven to 180°C, Fan 160°C, 350°F, Gas 4. Rub some oil around the inside of a 500g/2lb loaf tin or insert a baking liner.

Measure the flour, sugar and cinnamon into a bowl, stir to combine and sift into another mixing bowl.

Finely grate the carrots into another bowl. Break the eggs into the bowl, add the oil and vanilla and beat together well.

Dice the pecans and add these to the bowl with the raisins.

Add the prepared flour blend and mix to combine.

Tip the mixture into the prepared loaf tin and smooth the top.

Bake for 60–65 minutes. Leave to cool in the tin.

FOR THE TOPPING: Sift the icing sugar into a bowl. Add the cream cheese and stir until combined. Spread the topping over the top of the cool cake. Or beat the cream cheese and icing sugar together until light and fluffy. Scoop everything into a piping bag with a 7mm/¼ inch nozzle and pipe in a zig zag over the top of the cool cake.

Finely dice the pecans and sprinkle them over the top.

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