Carrot Cake

Nothing beats a classic carrot cake - this beautifully moist sponge with a creamy zesty topping is perfect treat with a mid-afternoon cuppa!

Makes 9
Suitable for home freezing


  • 175g Juvela Gluten Free Fibre Mix
  • 1tsp baking powder
  • 175g light muscovado sugar
  • 50g chopped pecans
  • 140g grated carrots
  • 100g raisins
  • Zest of an orange
  • 3 medium eggs, beaten
  • 175g sunflower oil Topping: 200g (8oz) cream cheese
  • 50g (2oz) butter
  • 100g (4oz) icing sugar
  • 1tsp vanilla essence
  • Orange zest To decorate: roughly chopped pecans
  • Method

    1. You will need an 8inch (20cm) round or square cake tin, greased and base lined
    2. Place all the ingredients into a large bowl and beat together thoroughly with an electric whisk or food mixer.
    3. Turn the mixture into the prepared tin and smooth the surface with a spatula.
    4. Bake in a preheated oven for 45-50 minutes until well risen and firm. Allow to cool.
    5. For the topping, place all the ingredients into a bowl and blend together until smooth.
    6. Spread over the top of the cake and decorate with chopped pecans.