Granny’s Celebration Carrot Cake


This was made by my wonderful Mum as a birthday cake.  It was an absolutely delicious treat that the whole family enjoyed.  It is based on the Carrot Cake recipe in the book ‘The Gluten Free Cookbook: What to eat and what to cook on a gluten-free diet’ by H.Whinney, J.Lawrie and F.Hunter.


225g Muscavado Sugar

240ml Sunflower Oil

3 Eggs

225g GF flour

1 tsp GF Baking Powder

1/2 tsp GF Bicarbonate of Soda

1 tsp Xanthum Gum

1 tsp Ground Cinnamon

1 tsp Ground Ginger

225g Carrots (coarsely grated)

60g Walnuts (chopped) or Raisins

For the Icing:

30g Unsalted Butter (softened)

75g GF Soft Cheese

225g Icing Sugar


  1. Pre-heat the oven to 180 C
  2. Lightly grease a 23″ cake tin and line with greaseproof paper.
  3. In a large bowl, beat the sugar, oil and eggs until the mixture is smooth and thick.
  4. Sift in the flour, baking powder, soda, xanthum, cinnamon and ginger.
  5. Fold it well into the mixture.
  6. Then fold in the walnuts/raisins.
  7. Bake for 60-90 minutes, depending on your oven, until the cake is golden brown.
  8. Transfer immediately to a wire rack to cool.
  9. Wait until it is completely cool, before putting the icing on.
  10. For the icing, put the butter and soft cheese in a bowl and mix thoroughly.
  11. Sift in the icing sugar, a little at a time.
  12. Smooth the icing mixture on to the top of the cake.

For an extra special addition on the top of the cake, add some White Chocolate Crunchies.

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