Carrot Cake

Carrot Cake


The most enticingly moist yummy carrot cake you will ever come across, no one will believe it is gluten free.


For the dough:
100 g peeled and cored weight cooking apples, sliced
250 g carrots, grated
85 g raisins
4 tbsp orange juice (save zest for icing)
200 g brown sugar
200 g Muscovado sugar
300 g Mix it! Universal
2 tsp baking powder
1 tsp baking soda
2 tsp spice mixture
50 g pecans, roughly chopped
50 g walnuts, coarsely chopped
175 ml sunflower oil
4 eggs, beaten
For the glaze / icing:
115 g full fat cream cheese
50 g butter
300 g icing sugar
1 orange zest
For the decoration:
pecan or walnut halves
sugar carrots


  • Place slicedapple, carrot raisins and orange juice in a large dish.
  • Cover and microwave for 4 minutes to soften the apple and carrot. Mash lightly with a fork and allow to cool.
  • Preheat the oven.
  • Place all the dry ingredients in a large bowl. In another bowl, beat together the oil and eggs.
  • Add to the dry ingredients along with the cooled carrot mixture.
  • Beat together with a wooden spoon.
  • Pour into the prepared tin (we recommend a round, 20cm wide tin). Bake until golden and just firm to the touch approximately 1¼ - 1 ½ hrs or until cake is firm to the touch.
  • Once removed from oven cool in tin until cake is cold.
  • Beat icing ingredients together and spread onto the cake top and sides or cut in half and spread in the middle and on top.
  • Decorate with walnut halves, crushed nuts and baby sugar carrots if using and serve.