Gluten free carrot and sultana cake is a delicious and easy to make recipe. A beautiful moist texture and sweet taste topped with a smooth and dreamy no fat healthier cream cheese topping!
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!
It’s delicious and even better it’s 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 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….
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Other Gluten Free Recipes You Might Also Like
- Easy rice pudding is a healthier take on the full fat classic recipe. This creamy, delicious and satisfying alternative tastes just as good as that original recipe but has less calories and fat!
- Delicious gluten free sticky toffee pudding. Here, I’ve given the classic indulgent British pudding favourite a makeover to make it gluten free and with less calories too!
- These gluten free chocolate and beetroot muffins have a deliciously moist and fluffy textured centre. They ooze with chocolate taste and are extremely simple to make.
Gluten Free Carrot and Sultana Cake Recipe
If you do not / cannot get gluten free flour, you can use ordinary plain flour to make a plain carrot cake with sultanas.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Gluten Free Carrot and Sultana Cake
For The Cake
- 160 g peeled and grated carrots
- 50 ml sunflower oil
- 2 medium sized eggs
- 100 g light soft brown sugar
- 200 g plain white gluten free flour
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 100 g sultanas
- 2 tbsp milk
For The Cream Cheese Topping
- 50 g icing sugar
- 200 g quark cream cheese 0% fat
- 1 tbsp lemon juice
- ½ tsp vanilla essence
- Pre-heat oven to 180C / 350F / Gas Mark 4
- Lightly grease a 15 x 8 x 5cm loaf tin. Cut out and line the base with a piece of greaseproof paper.
- In a large mixing bowl, place the carrots, sunflower oil, eggs and sugar and beat them together.
- Sieve in the flour, salt cinnamon, baking powder and bicarbonate of soda.
- Stir in the sultanas and milk.
- 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!
- 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.
- 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.
- Beat the cream cheese mixture well.
- Once the cake has cooled completely, spread the topping all over using a palate knife.
- Keep the finished cake in an airtight container. Slice as required.