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Lower Fat Carrot Cake

By Juvela Admin Published: January 12, 2016

  • Yield: 8-10 Servings

Who doesn't love a slice of carrot cake! We've developed this gluten free version, which is just as scrummy and is a little kinder on the wasitline!


  • 100g dark brown soft sugar
  • 2 medium eggslightly beaten
  • 100ml rapeseed oil
  • 200g Juvela Gluten-Free Fibre Mix
  • 1½ tsp bicarbonate of soda
  • 3 tsp mixed spice
  • Grated zest of an orange
  • 200g carrots, peeled and grated
  • 75g sultanas .
  • For the cream cheese frosting:
  • 200g extra light cream cheese
  • 20g caster sugar
  • 2 tsp vanilla extract
  • Zest of an orange


  1. Whisk the sugar, eggs and oil together fto form a smooth batter.
  2. Add the Fibre Mix, bicarbonate of soda and mixed spice and combine well.
  3. Fold in the orange zest, carrots and sultanas.
  4. Pour the mixture into an 8" loose based cake tin (greased and base lined) and bake in a preheated oven (190ºC/Gas Mark 5) for 35-40mins until risen and springy to touch.
  5. For the topping, combine all ingredients together and chill until needed.
  6. Once the cake is baked and cooled, spread with topping and decorate with orange zest (optional).