Carrot Cake


Prep Time : 15 minutes

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1 cup dextrose (powdered glucose)
1 cup macadamia oil
3 eggs pinch of salt
1/2 teaspoon bi carb soda
2 cups Melinda’s Gluten Free Self Raising Flour
2 cups finely grated carrot
1/2 cup walnuts, finely chopped
1 teaspoon cinnamon
1 teaspoon nutmeg
250g cream cheese
1/4 cup dextrose (powdered glucose)
Zest of one lemon
1/2 teaspoon vanilla


1. Preheat oven to 180 degrees. Grease and line a large loaf tin.
2. Beat dextrose and oil until thick, add one egg at a time until combined. Add salt, bi carb soda, carrots, flour, walnuts and spices. Combined and pour batter into prepared tin.
3. Bake whole loaf tin for 50-60 mins or 20 mins for muffins or until cooked in the centre.
4. Icing: Beat the dextrose and cream cheese together. Add the lemon zest and vanilla. Continue beating until well combined and spread over cooled cake.

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