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–+ servings
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!
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Gluten Free Carrot and Sultana Cake

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!
Course Home Baking
Cuisine British
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 15 slices
Calories 189kcal
Author Neil

Equipment

Ingredients

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 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 100 g sultanas
  • 2 tablespoon milk

For The Cream Cheese Topping

  • 50 g icing sugar
  • 200 g quark cream cheese 0% fat
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla essence
Metric - US Customary

Instructions

  • 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.

Notes

Will last 3 – 4 days stored in an airtight container.
 

Nutrition

Calories: 189kcal | Carbohydrates: 26.6g | Protein: 3.2g | Fat: 8.7g | Saturated Fat: 3.2g | Cholesterol: 36.7mg | Sodium: 277.8mg | Fiber: 1.9g | Sugar: 15.2g | Vitamin C: 1.7mg | Calcium: 90mg | Iron: 0.9mg