For those with gluten or dairy intolerant friends and family, this cake is a smashing success!


  • 4 eggs

  • 310ml vegetable oil

  • 1 tbs vanilla extract

  • 130g castor sugar

  • 200g brown sugar

  • 300g gluten-free plain flour

  • 1 tsp baking powder

  • 2 tsp bi-carb soda

  • 4 tsp cinnamon

  • 3c grated carrots


  • 1.

    Preheat the oven to 165celcius.

  • 2.

    In a bowl, mix the eggs, oil and vanilla until thick and set aside.

  • 3.

    In a large bowl, combine the flour, baking powder, bi-carb and cinnamon. When well mixed, add the carrot and toss until carrots are well covered with the flour mix.

  • 4.

    Add the wet ingredients, and mix until just combined - don't overmix the batter as the cake will become heavy and dense.

  • 5.

    Pour into lined and buttered tin (I use a 20cm springform tins)and bake for 45-60mins, or until a skewer comes out cleanly from the centre of the cake.

  • 6.

    Allow to cool, and turn out onto a wire rack to allow to cool entirely before frosting.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 674kj
  • Fat Total 39g
  • Saturated Fat 3g
  • Protein 7g
  • Carbohydrate 74g
  • Sugar 42g
  • Sodium 137mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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I use a cream cheese frosting for the cake. Alternatively, use a vanilla frosting (made with margarine) to continue the dairy-free theme, or serve the cream cheese frosting on the side (recipe separate).

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Posted by Beth295Report
I cannot see any where in the Method where to add the castor sugar and brown sugar. Please advise :)