Carrot cake (gluten and dairy free)



Free from:

Gluten, lactose, nuts, soya, lupin, sesame, mustard, celery, sulphites, meat, fish, crustaceans, molluscs



Preparation time:

20-30 minutes

Cooking time:

65-80 minutes


Approximately 10



250g dairy-free spread (e.g. Pure Sunflower Spread)

250g brown sugar

4 large eggs

250g gluten-free self-raising flour (e.g. Dove's Farm)

1 tsp xanthan gum

200g (approx 2 medium) carrots - peeled and grated

1½ tsp ground ginger

1 tsp cinnamon

1 orange (zest and juice)

1 handful of sultanas (check for sulphites)


40g dairy-free spread (e.g. Pure Sunflower Spread)

180g icing sugar

1 tsp orange juice



1. Preheat the oven to 160°C

2. Grease and line a 23cm round cake tin

3. Cream the spread and sugar together in a large mixing bowl

4. Beat in the eggs gradually

5. Sieve the flour and xanthan gum into the bowl

6. Fold in the carrots, ginger and cinnamon

7. Add the sultanas, orange juice and zest. Stir well

8. Pour the mixture into the tin. Smooth with a knife

9. Bake for 65 – 80 mins until the cake is baked through and you can insert a skewer everywhere and it comes out totally clean. Another good test is to press the top down and make sure it springs back into shape

10. Leave in the tin for 5-10 mins to cool slightly

11. Cool for the remainder of time on a cooling rack


1. Beat the spread, icing sugar and orange juice together until smooth

2. Put the icing in the fridge for at least an hour prior to using

3. When the cake is cool, spread the icing over the top. Run the knife through it to form patterns if you wish

Dairy free carrot cake

Serving suggestion: This is perfect on its own with a lovely cup of tea.

The Safer Eating Company cannot take responsibility for any recipes that are uploaded that are not accurate. We will check them as often as possible, but please refer to our problem food lists and ALWAYS CHECK THE LABELS of every ingredient.