Carrot Cake

This is a wonderful Carrot Cake; it can be baked to be a deliciously moist dense cake or as light as a feather - all you need to do is change the size of the cake pan. My family have given me a 24 hour limit on the food I produce. If I haven't taken a photo of it within 24 hours then it is fair game & can be eaten. Unfortunately this cake did not make it at all - 3/4 of it was consumed before I got a chance to take a photo - so there are no photos of the whole cake.  



250 g Bakers' Magic Gluten free flour

50 g Potato starch

2 tsp Baking powder

1 tsp Salt

2 tsp Cinnamon

125 g Walnuts (finely chopped) + extra

400 g Caster sugar

250 g Oil (I used Rice Bran oil)

125 g Water/Carrot juice

4 Eggs

2 Carrots (finely grated & juice extracted)


 Extra walnuts are needed for sprinkling on top of the icing. Omit the walnuts if after a nut free cake.

The amount of carrot juice I extracted is greater than 125 g. If you do not have a juicer finely grate the carrots, squeeze out as much juice as possible (reserving it) and weigh the carrot pulp. To the pulp add enough juice/water so that it weighs ~235 g. The amount of grated carrot needed is ~110 g & carrot juice/water is 125 g. 

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.


Cream Cheese Icing*

 250 g Cream cheese

150 g Icing sugar

Juice & zest of a lemon

Substitute a different icing if after a dairy free cake. 



Turn oven on to 170 C.

Grease a cake pan. For a denser cake I used a 25 cm ring tin & a lighter cake I used a 30 cm x 20.5 cm lamington pan.  

Combine together the Bakers' Magic Gluten free flour, potato starch, salt, baking powder & cinnamon. 

Peel & finely grate the carrot. Squeeze out the excess juice. Transfer the grated carrot to a mixing bowl. I grated the carrot in a juicer, collected the juice & used ~110 g of the carrot for the cake.  

Add the sugar to the carrot & stir to combine.

Mix in the water/carrot juice. 

Using a spoon to stir the mixture in between additions add in the oil, eggs & chopped walnuts.

Add in the dry ingredients & stir to combine.

Set aside for 10 minutes.

Pour the batter into the cake pan.

Bake in the oven for approximately 35 - 45 mins. The actual time will depend on the cake pan you use & your oven. I test the cake by gently pressing on the top of the cake - if it springs back the cake is ready.  

Bring out of the oven & allow to cool before icing. 


Zest & juice the lemon.

Beat together the cream cheese & icing sugar.

Add in the lemon zest & ~1/4 of the lemon juice.

Continue beating the icing.

Add in another 1/4 of the lemon juice & beat it in. At this stage you will need to taste the icing to determine whether you need to add in any more lemon juice.

Top the cake with the cream cheese icing & sprinkle on chopped walnuts.