This recipe works well as both a cupcake recipe, and a full cake. I have always loved carrot cake, but being a cream cheese frosting it has taken time to make this treat gluten free, refined sugar free and refined vegetable oil free! However, I have cracked it – and here is my recipe šŸ™‚



Makes 18 cupcakes (or a sandwich cake)




  • 225g Self raising gluten free flour
  • 1 tsp Baking powderimg_3326
  • 2 Eggs
  • 125g Unrefined brown sugar
  • 130g Butter
  • 1 1/2 tsp GroundĀ ginger
  • Ā 1 tsp Ground cinnamon
  • 1 Apple (an eating one such as Jazz or Braeburn)
  • 200g Carrots


  • 25g Unsalted butter
  • 60g Cream cheese
  • 175g Unrefined icing sugar (e.g. Billington’s Golden Icing Sugar)
  • 1 tsp Vanilla extract
  • Walnuts to decorate
  1. Preheat oven 180 degrees fan.Ā img_3342
  2. Grease with olive oil the cake tin, and line the bottom with grease proof paper and dust the sides with flour (or line a muffin tin with muffin cases).
  3. Melt the butter and cream with the sugar, once smooth beat the eggs into the mixture (make sure the butter is cool after melting before adding the eggs).
  4. Stir in the flour and spices.
  5. Remove the coreĀ of theĀ apple, then peal and grate the apple and carrots.
  6. Add the crated carrot and apple to the mixture.
  7. Stir through.
  8. Pour into the cake tins, or muffin cases.
  9. Bake for 30 minutes (or until a skewer can be removed clean from the middle).
  10. Leave to cool.
  11. Whilst cooling make the icing. Melt the butter and add this to the icing sugar, whisk in the cream cheese and vanilla extract.
  12. Once the cake/ or cupcakes are cool ice.
  13. Decorate with walnuts.

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