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gluten free carrot cake traybake on plate

Creamy Gluten Free Carrot Cake Traybake Recipe

Avatar for Becky Terrell
This gluten-free carrot cake tray bake is a delightful treat that perfectly balances moistness and flavour, making it an ideal dessert for any occasion.
The cake is packed with freshly grated carrots, which not only add natural sweetness but also contribute to its tender texture.
The addition of warm spices like cinnamon and nutmeg enhances the overall flavour profile, creating a comforting aroma that fills your kitchen as it bakes.
Topped with a luscious cream cheese frosting and crunchy walnuts this tray bake is not just gluten-free; it’s a crowd-pleaser that appeals to everyone, regardless of dietary restrictions.
5 from 4 votes
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 379 kcal

Equipment

Ingredients
 
 

  • 225 g Golden castor sugar
  • 120 g Vegetable oil ( or 3/4 cup)
  • 3 Medium eggs
  • 1 tsp Vanilla extract
  • 200 g Plain gluten free flour
  • 3/4 tsp Gluten-free baking powder
  • 3/4 tsp Baking soda
  • 1/2 tsp Xanthan gum, omit if your flour blend already has it
  • 1/4 tsp Salt
  • 1 1/2 tsp Ground cinnamon
  • 1/2 tsp Ground ginger
  • 1/4 tsp Ground nutmeg
  • 225 g Peeled and grated carrots
  • 90 g Walnuts
  • 170 g Cream cheese cold from the fridge For the frosting
  • 100 g Icing sugar
  • 1/2 tsp Vanilla extract

Instructions
 

  • Preheat the oven to 180℃ and line a 9-inch square baking tin with greaseproof paper. Leave a bit of extra paper overhanging so its easier to remove your cake from the tin.
  • In a large mixing bowl, whisk the castor sugar, oil, eggs, and vanilla extract until they are well combined.
  • Stir in the gluten-free flour, baking powder, baking soda, xanthan gum, salt, cinnamon, nutmeg, and ginger.
  • Whisk everything together into a smooth batter, without any clumps.
  • Add the grated carrots and the roughly chopped-up walnuts, and fold them through the batter.
  • Pour the batter into your prepared baking tin, making sure it is level.
  • Bake at 180C for 35 minutes on the middle shelf, or until the cake is golden brown and well-risen. To make sure the cake is fully cooked insert a skewer into the middle, if it comes out clean then the cake is done. If not pop back in and keep checking every five minutes. If the cake begins to brown too quickly then put some aluminium foil over the top and continue to bake until done.
  • Allow the cake to cool for 10 minutes then fully remove from the tin onto a cooling rack.
  • To make the frosting whisk the cream cheese until it is smooth and loose.
  • Add the icing sugar and whisk until soft peaks form.
  • Spread the cream frosting onto the fully-cooled cake and decorate it with walnut pieces.
  • Store this gluten-free cake in an airtight container in the fridge for 3-4 days.

Nutrition

Calories: 379kcalCarbohydrates: 48gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 41mgSodium: 218mgPotassium: 120mgFiber: 3gSugar: 35gVitamin A: 3194IUVitamin C: 1mgCalcium: 48mgIron: 1mg
Keyword Carrot Cake
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