Gluten Free Carrot and Sultana Cake

This gluten free carrot and sultana cake is a deliciously simple and sweet tasting delight. With a beautifully moist texture and a light cinnamon taste it’s then topped with a smooth and dreamy no fat cream cheese topping. You’ll love this, especially at only 189 calories per slice! 

This gluten free carrot and sultana cake is a deliciously simple and sweet tasting delight. With a beautifully moist texture and a light cinnamon taste it's then topped with a smooth and dreamy no fat cream cheese topping. You'll love this, especially at only 189 calories per slice!

Folks, I’ve had a lot of requests lately for some gluten free baking. I’m always happy to oblige and I’m hoping very much that this simple gluten free carrot and sultana cake will meet with your approval!

I’d love to have your thoughts / comments below and there could be more of this! 🙂

This gluten free carrot and sultana cake is a deliciously simple and sweet tasting delight. With a beautifully moist texture and a light cinnamon taste it's then topped with a smooth and dreamy no fat cream cheese topping. You'll love this, especially at only 189 calories per slice!

Whilst this is a gluten free carrot and sultana cake recipe and I’m advocating the fact it IS gluten free, if you do not / cannot get gluten free flour, you can use ordinary plain flour. But obviously then it’s not gluten free! I’ve tried out both and the recipe works perfectly well with either.

Oh and if you don’t like sultanas either, then just remove them too. This will still make a perfect carrot cake. I think every household should have a “staple” carrot cake recipe, and this is mine. 😀

Gluten Free Carrot and Sultana Cake
 
Prep time
Cook time
Total time
 
A deliciously light and moist gluten free carrot and sultana cake with hints of cinnamon and a no fat cream cheese topping. A guilt free slice of cake to go with your favourite cup of tea!
Recipe type: Home Baking
Serves: 15
Ingredients
For The Cake
  • 160g peeled and grated carrots
  • 50ml sunflower oil
  • 2 medium sized eggs
  • 100g light soft brown sugar
  • 200g plain white gluten free flour
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 1 tsp. bicarbonate of soda
  • 100g sultanas
  • 2 tbsp. milk
For The Cream Cheese Topping
  • 50g icing sugar
  • 200g 0% fat quark cream cheese
  • 1 tbsp. lemon juice
  • ½ tsp. vanilla essence
Instructions
  1. Pre-heat oven to 180C / 350F / Gas Mark 4
  2. Lightly grease a 15 x 8 x 5cm loaf tin. Cut out and line the base with a piece of greaseproof paper.
  3. In a large mixing bowl, place the carrots, sunflower oil, eggs and sugar and beat them together.
  4. Sieve in the flour, salt cinnamon, baking powder and bicarbonate of soda.
  5. Stir in the sultanas and milk.
  6. Pour the batter into the loaf tin and bake in the centre of an oven for about 30 minutes. Check the cake is cooked by inserting a skewer into the centre. It should come out clean!
  7. Once cooked, put the loaf tin on a wire rack to cool for about 10 minutes. Then turn out the cake, remove the piece of greaseproof paper from the bottom and allow to cool further.
  8. While the cake is cooling make the cream cheese topping by sifting the icing sugar into a bowl and then stirring in the cream cheese, lemon juice and vanilla.
  9. Beat the cream cheese mixture well.
  10. Once the cake has cooled completely, spread the topping all over using a palate knife.
  11. Keep the finished cake in an airtight container. Slice as required.
Notes
Will last 3 – 4 days stored in an airtight container.

All my recipes and conversions to U.S. measuring units can be found at my yummly page.

 

Gluten Free Carrot and Sultana Cake Nutrition Label

This gluten free carrot and sultana cake is a deliciously simple and sweet tasting delight. With a beautifully moist texture and a light cinnamon taste it's then topped with a smooth and dreamy no fat cream cheese topping. You'll love this, especially at only 189 calories per slice!

Gluten Free Carrot and Sultana Cake and High Tea

There’s something kind of “posh” about eating a slice of cake with a fork (which I recommend for eating this gluten free carrot and sultana cake) don’t you think?

I mean, of course you can just pick it up and eat it, then lick your cream cheese covered fingers after, but I like to think we’re all posh here when having this with our afternoon tea! Ha ha! 😉

Many years ago, my favourite afternoon tea was at my gran’s in Dundee. If we were there on a Sunday afternoon we used to have the traditional Scottish high tea. It was essentially a light meal, usually sandwiches, followed by copious amounts of freshly baked scones, home-made jams and cakes. There were so many cakes, they came on a tiered cake stand!

The cakes were a feast of mouth-watering, eye popping home baked offerings like fairy cakes, fruit cakes and Dundee cake. As for the tea, well it was proper tea, made with tea leaves and poured from a china tea pot into proper china tea cups. We had napkins, china plates and proper cake forks and everything! As a small boy I was only interested in the cakes, not the whole proper “event”. So, eating my cake with a fork today makes me feel “posh” and can take me back to such times I mention. Ah I reminisce….

This gluten free carrot and sultana cake is a deliciously simple and sweet tasting delight. With a beautifully moist texture and a light cinnamon taste it's then topped with a smooth and dreamy no fat cream cheese topping. You'll love this, especially at only 189 calories per slice!

Back in the here and now, I’m so looking forward to the weekend. What about you? Birthday boy here (tomorrow) will be heading down to Greenock on Saturday with Lynne to enjoy a slap up curry with Lynne’s parents. Then I’ll probably be spending the day recovering on Sunday! Whatever you’re doing yourself I hope you have a good one. I hope you enjoy this gluten free carrot and sultana recipe.

Catch up with you next week. 😀

As its Thursday, you know I like to link up with Amanda at Running with Spoons to share with you what’s going on over there. Be sure to check out her site, and all the other fantastic links added by so many other equally fantastic bloggers!

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Comments

  1. FIrst off, Americans are so ghetto with our lack of high tea. Seriously. I know it is all fist to the man and all that, but really? get some culture. And some carrot cake mmmmmm. Something that annoys the bejeezus out of me is the lack of quark in this city (Chicago). Atlanta sells quark, why don’t they here? No high tea, and no quark.
    Uncultured indeed.
    Susie @ SuzLyfe recently posted…Stress Reaction Recovery Update and A Serious #likeaSuz Moment!My Profile

    • neil@neilshealthymeals.com says:

      So shocked that you cannot get quark in Chicago! We must start a campaign to have a law passed that quark should be available everywhere.

  2. I love carrot cake and haven’t eaten any since going gluten free. That’s about to change!
    jill conyers recently posted…Yoga, Essential Oils and Bowl MealsMy Profile

    • neil@neilshealthymeals.com says:

      I’m so glad that you like my recipe Jill. And I hope that when you get a chance to make it, it is just as good as the recipe you used, before you went gluten free. 🙂

  3. Neil, you had me at carrot cake — this looks ridiculously good and super healthy! I LOVE carrot cake! Pinning for future reference! 🙂
    Erin@BeetsPerMinute recently posted…One Move for Zero Love HandlesMy Profile

    • neil@neilshealthymeals.com says:

      Thanks so much Erin 🙂

      Glad you like it! I’m really happy with this recipe, we’re still eating our way through all the trial runs, lol!

  4. This cake looks delicious! I am a big fan of proper tea, too, but it’s rare that I enjoy it that way. I think most Americans don’t take the time to sit down and enjoy tea with cake very often which is a bit unfortunate. Enjoy your birthday!
    Meghan recently posted…Friday FanciesMy Profile

    • neil@neilshealthymeals.com says:

      Thanks Meghan. It’s so nice to be able to relax and chat over a nice cup of tea and share a bit of cake, I think. 🙂

      Just about to start my birthday celebrations now. 😀

  5. I’m amazed at how healthy this is! Love the frosting and anything carrot cake 🙂
    Medha @ Whisk & Shout recently posted…ION Restaurant {Middletown, CT}My Profile

    • neil@neilshealthymeals.com says:

      Thank you Medha 🙂

      I’m so glad I discovered quark 0% fat cream cheese. I use it in just about all of my cooking now, where cream cheese is required, and there’s no difference in taste. It helps to make recipes “healthier”, like the frosting here.

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