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  • Serves 8
  • 25 mins prep
  • 45 mins cook

Carrot cake

Carrot Cake

Carrot cake, flour recipe, brought to you by recipes+


Carrot cake

  • 1 cup gluten-free self-raising flour
  • 1/2 cup gluten-free cornflour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp mixed spice
  • 2/3 cup firmly packed brown sugar
  • 2 tbsp psyllium husks
  • 3 eggs, lightly beaten
  • 1/2 cup light olive oil
  • 1 cup coarsely grated carrot
  • 440 g can crushed pineapple in natural juice, well drained
  • 1/2 cup coarsely chopped pecans
  • cream cheese icing, to serve
  • 1/4 cup finely chopped glace‚ pineapple


Carrot cake

  1. Preheat oven to 180°C/160°C fan forced. Grease a 20cm ring pan. Line base with baking paper.
  2. Sift flours, bicarbonate of soda and spices twice into a large bowl. Add sugar and husks.
  3. Whisk together egg and oil; add to flour with carrot, pineapple and pecans. Stir to combine. Spoon mixture into prepared pan and smooth the surface.
  4. Bake for 45 minutes or until a skewer inserted at centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack. Cool completely.
  5. Prepare bought or homemade Cream Cheese icing. Spread icing over cake; top with pineapple. Slice to serve.


Average rating

5 ratings
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