Gluten Free Carrot Cake with Cinnamon Icing

When I was on skiing holiday in Val D’Isere, we stayed in a fabulous chalet organised via VIP Ski. They provide you with a fully organised and catered holiday which means all you have to focus on is having fun and enjoying your time away with friends. One of the parts that made our holiday so enjoyable was our amazing Chalet hosts Sophie & Andy. They looked after us brilliantly and daily fed us the most amazing food. For example every afternoon after coming back from skiing (or apres-skiing…) we’d have afternoon tea laid out for us to tuck into. And tuck into it we did! One of my favourite treats they made us was a Gluten Free Carrot Cake with Cinnamon Icing. Kind as they were, they allowed me to steal the recipe to share with you all so here it is..


Gluten Free Carrot Cake with Cinnamon Icing


For the cake
140g unsalted butter, softened (plus extra for greasing)
200g caster sugar
250g carrots, grated
140g sultanas
2 eggs, lightly beaten
200g gluten free, self-raising flour
1 tsp cinnamon
1 tsp gluten free baking powder
50g mixed nuts, chopped

For the icing
75g butter, softened
175g icing sugar
3 tsp cinnamon, plus extra for dusting


Heat the oven to 180C/160C fan. Grease and line a 900g loaf tin with baking paper. Beat the butter and sugar until soft and creamy then stir in the grated carrot and sultanas. Then pour the eggs  into the mix, a little at a time.

Add the flour, cinnamon, baking powder and most of the chopped nuts and mix well. Tip the mix into the loaf tin, then bake for 50-55 minutes or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 minutes, then remove from the tin and allow to cool completely on a wire rack.

While the cake is in the oven, you can make the icing. Beat the butter in a large bowl until it is really soft. Add the icing sugar and cinnamon and beat until thick and creamy. When the cake is cool, spread the icing on top and sprinkle with a little it more cinnamon and the final remainder of the chopped nuts.

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The cake is very moist, full of flavour and the cinnamon icing is to-die-for. But anything cinnamon and I am pretty much in love! You don’t have to make this gluten-free btw, just replace the gluten free ingredients with normal self raising flour and baking powder, if you prefer that. I’ll definitely be making this cake myself sometime soon. Will you give it a go?

1 Response

  1. Oh wow, that looks delicious. Carrot cake is definitely one of my favourite cakes, I just rarely bake my own as I don’t like the thought of having to grate so many carrots haha

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