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! 🙂
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. 😀
- 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
- 50g icing sugar
- 200g 0% fat quark cream cheese
- 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.
All my recipes and conversions to U.S. measuring units can be found at my yummly page.
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….
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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