Gluten Free Carrot Cake with Brown Rice Flour – The Recipe

Gluten Free Carrot Cake

Gluten Free Carrot Cake (the cut piece of cake was from mixture baked in a shallow slice tin)


  • 2  cups brown rice flour
  • 2/3 cup tapioca flour
  • ¾ tspn xanthan gum
  • 2 medium eggs
  • 1 cup raw sugar
  • ½ cup oil
  • ¾ cup water
  • 1 tspn vanilla
  • 1 tblspn baking powder
  • 1 tspn bicarb soda
  • 1 tspn cinnamon
  • 1 tspn mixed spice
  • 1/3 cup chopped almonds
  • ½ cup sultanas
  • 1 ½ cup grated carrot
  • Shredded coconut

Icing sugar

  • 1/2 to 2/3 cup icing sugar
  • 1 tspn butter
  • 1 tspn or so of lemon juice (to taste)
  • Almond milk to mix


Mix the dry ingredients – except for the coconut – together in bowl.  Make a well in the centre of the dry mix.

Whisk the eggs with a fork and combine with the oil and vanilla.  Add these wet ingredients to the dry ingredients and mix with a wooden spoon.  Add the water and mix well.

Place in a cake tin lined with grease proof paper.  Sprinkle the coconut over the cake.  Cook on 180 degrees Celsius for around 40 to 45 minutes.  Cake is done when a skewer inserted into the centre comes out clean.  After taking the cake out of the oven, place it onto a cake rack and cover with a clean tea towel until cool.  Turn cake out and remove the paper.

Mix the icing sugar with softened butter and lemon juice.  Add almond milk as required to make a somewhat runny consistency that is free of lumps.  Drizzle the icing mixture over the cake.  Ordinarily I rarely use icing sugar but I wanted to make sure the family enjoyed this first attempt as much as possible. This is also the reason why the icing mixture was used sparingly.


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