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Gluten Free Carrot Cake Traybake

12 Portions
Easy
90 minutes
Try a gluten-free treat with our Carrot Cake Traybake! Topped with a cream cheese icing and sprinkles of nuts, this treat will impress all your guests.
Made with the perfect mix of cinnamon-spiced nuts and grated carrots, this dessert is a delightful balance of flavours and textures.
Recipe Ingredients
How to Prepare
Tips
If preferred, once the cakes have cooled, leave them in an airtight container for 24 hours before you ice them –this will help to develop the flavour and create a richer texture.
Tips
Loved this dessert? Check our Gluten-free recipes.
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Recipe Ingredients

For the Cakes
180 gGluten Free Plain Flour
7.5 gDr. Oetker Baking Powder (1 1/2 tsp)
10 gGround Cinnamon
225 gLight Brown Sugar
100 gSultanas
75 gDried Apricots
180 gPecan Nuts finely chopped
225 gSunflower Oil
180 gCarrots finely grated
3Medium Eggs (beaten)
To Decorate
200 gFull Fat Cream Cheese
100 gUnsalted butter (softened)
100 gIcing Sugar
1 tspDr. Oetker Madagascan Vanilla Extract
30 gPecan Nuts (chopped)

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Picture - Dr. Oetker Baking Powder (1 1/2 tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract
1

Preheat the oven to 180°C (160°C Fan, Gas Mark 4) and grease and line an 8 inch square tin. 

2

Sift the gluten free flour, Baking Powder and cinnamon into a mixing bowl. Stir in the sugar, dried fruit and pecans. Make a well in the centre. Gradually mix in the eggs, Vanilla Paste and oil to form a well blended, thick batter. Stir in the grated carrot.

3

Pour the mixture into the prepared cake tin, smooth and bake in the oven for about 40-45 minutes, until risen, firm to the touch and lightly golden. Leave to cool for 10 minutes then turn on to a wire rack to cool completely.

4

Pop the butter and icing sugar into a large bowl and beat together using an electric hand whisk or freestanding mixer with the beater attachment, until smooth and combined – make sure there are no lumps of butter. Pop in the Vanilla Extract and cream cheese and beat together until you have a lovely light and fluffy buttercream.

5

To decorate, spread the cream cheese icing over the top of the carrot cake using a palette knife and sprinkle with the pecans. Your carrot cake is now ready to be served!

Tips

  • If preferred, once the cakes have cooled, leave them in an airtight container for 24 hours before you ice them –this will help to develop the flavour and create a richer texture.
  • Loved this dessert? Check our Gluten-free recipes.