Lockdown Easy Cooking : Carrot Cake #glutenfree #easyrecipes

Lockdown Easy Cooking : Carrot Cake #glutenfree #easyrecipes

Carrot cake recipe | BBC Good FoodCarrot Cake recipes are a good standby and the biggest upside is that they can’t collapse as a sponge cake can often do! Also the way to use up those carrots and bananas. Yes its always best to use fresh carrots but I hate to waste :-)

Carrot Cake

  • 50ml Sunflower oil (plus extra for greasing)
  • 250g Self-raising wholemeal flour (wholemeal is best but any flour will work – but if you use GF flour remember to add 1tsp xantham gum and a little extra milk because GF flour is liquid hungry!)
  • 2 tsp Baking powder
  • 150g light brown sugar (dark will work or even white sugar if it’s all you have to hand)
  • 60g Walnuts (chopped) If you have nut allergies to cater for substitute with sultanas or dried cranberries.
  • 125g Grated Carrot
  • 2 ripe Bananas (riper the better!)
  • 2 Free Range eggs
  • 1 tbsp Milk (more if using GF flour)

Cream cheese topping (optional!!!)

  • 250g Low calorie cream cheese
  • 125gms icing sugar
  • 100 g butter
  • Lemon juice
  • Walnuts (chopped)

NOTE: this may be controversial for some but I personally find cheese frosting on carrot  cakes too sickly and always scrape it off.  If you want to make your carrot cake special then serve it with a tablespoon of cream or crème fraiche or even ice-cream.


  • Lightly grease an 18cm (7 inch) cake tin and line the bottom with baking parchment.
  • Combine all the cake ingredients in a large bowl. Mix well until thoroughly blended. Turn into the prepared cake tin and level the surface.
  • Bake in a preheated oven at 180°C (fan 170°C, gas mark 4) for about 50 minutes until the cake is well risen, firm to the touch, and beginning to shrink away from the side of the tin.
  • Leave to cool in the tin for a few minutes. Turn out on to a wire cooling rack, peel off the lining paper and leave to cool completely.

To make the topping

  • Cream sugar and butter
  • Mix in cream cheese
  • Spread on top of the cake and sprinkle the walnuts over the top.
  • Store in the refrigerator until ready to serve.


illo used is a stock photo

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