Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF

Source : Preheat The Oven To Gas 4 / 180c / 350f And Grease And Line A 12 Inch Round Cake Tin Or An 11 Squarecombine The Flour Baking Powder Baking Soda Xant...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : January 25, 2026

Step:

  1. Preheat the oven to gas 4 / 180C / 350F and grease and line a 12 inch round cake tin or an 11" square

  2. Combine the flour, baking powder, baking soda, xanthan gum, cornflour, sugar and spices

  3. Add in the mashed banana, pineapple puree, grated carrot, coconut, nuts & raisins

    Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF recipe step 3 photo

  4. Finally add the oil, milk and yogurt and combine everything well

    Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF recipe step 4 photo

  5. Pour into your cake tin and smooth over evenly

    Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF recipe step 5 photo

  6. Bake for 50 - 65 minutes or until a toothpick tests it done. Turn out straightaway onto a wire rack to cool

    Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF recipe step 6 photo

  7. Frost with buttercream icing flavoured with orange essence and sprinkled with orange zest, crushed walnuts / pecans. You'll need around 1500g / 6 cups to fill and cover a double layer cake. See my separate recipe for buttercream if you need a free-from one

    Vickys Crowd-Pleaser Carrot Cake, GF DF EF SF NF recipe step 7 photo

  8. Makes 1 layer. For a sandwich cake repeat the recipe

  9. Add around 60ml (1/4 cup) extra milk if using gluten-free flour

Ingredients

  1. 225 grams (1 & 3/4 cups) plain flour / gluten-free flour*
  2. 2 tsp baking powder
  3. 2 1/2 tsp baking soda / bicarb
  4. 1/4 tsp xanthan gum if using GF flour
  5. 1 tbsp cornflour / corn starch
  6. 150 grams (3/4 cup) granulated sugar
  7. 1/4 tsp ground ginger
  8. 1/4 tsp ground cinnamon
  9. 1 pinch nutmeg, a large pinch
  10. 1 medium banana, very ripe and mashed well
  11. 60 ml (1/4 cup) pineapple puree
  12. 100 grams (2 cups) grated carrot
  13. (1/3 cup) desiccated coconut
  14. 50 grams (1/2 cup) chopped walnuts or pecans (optional)
  15. 50 grams (1/3 cup) raisins or sultana/currant mix
  16. 200 ml (3/4 cup) + 1 tbsp) oil
  17. 60 ml (1/4 cup) dairy-free milk such as coconut milk
  18. 60 grams (1/4 cup) dairy-free yogurt such as Alpro coconut

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