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Gluten Free Carrot and Orange Cake Traybake

Carrot cake is such a popular classic that everyone loves. This traybake version is really simple to make and has a lovely orange twist, with subtle flecks of orange zest in the cake itself and a beautifully sweet orange icing drizzle. This gluten free carrot cake is so moist, the beauty of it being a cake that uses oil. Added advantage is it is naturally dairy free too! It always freezes really well if you want to keep some in the freezer for a later date!

This recipe is...

This recipe contains:

  • Egg
Recipe by Alison Peters


175g dark brown sugar
150ml vegetable oil
3 eggs
120g raisins
200g gluten free self raising flour
3 medium carrots (approx 175g grated)
Zest of one orange
1tsp cinnamon
1/2tsp ground ginger

60g icing sugar
10g Juice from orange
  • Preparation Time: 15 Mins
  • Cooking Time: 45 Mins
  • This recipe makes 12 slices


1. In a large bowl whisk together the sugar, oil and eggs until combined well.

2. Add raisins and flour to the bowl and fold into the egg mixture.

3. Peel and then grate your carrots, add this along with the zest of an orange, cinnamon and ginger to your cake batter and fold into your mix until evenly distributed.

4. Preheat your oven to gas mark 4. Grease and line a square or rectangle baking tin (I used a 8x10 in tin). Pour in the mix and spread evenly.

5. Place in the oven and bake for around 45 mins until firm and golden.

6. Once cooked remove from the oven, leave to sit for 10-15 mins before transferring from the tin to a wire rack to full cool.

7. Once cold, mix icing sugar with a little orange juice and drizzle over the top of the cake. Let it set for around half an hour at least then cut into 12 squares.

Nutritional Information (Per slice)

Calories Carbs Fibre Fat Sugar Protein
297 44g 1g 13g 28g 2g

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