Super Nutty Carrot Christmas Cake
Prep time
Cook time
Total time
This recipe is for a gluten free Carrot Cake made using The Free From Fairy's plain flour blend. However the flour can be substituted for normal plain flour
Serves: 12
  • 350g Plain Flour (I used The Free From Fairy's gluten free plain flour blend)
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 3 tsp cinnamon
  • ½ tsp of Zanthan Gum (if using gluten free flour- if not then omit this)
  • 250g grated carrot
  • 227g tin of pineapple
  • 75g walnuts
  • 75g pecans
  • 350g light brown sugar
  • 3 eggs
  • 350 ml oil (preferably sunflower)
  • Several dashes of Angostura Bitters (optional) or a generous squeeze of freshly squeezed lemon or orange juice
  • *Cream Cheese Icing*
  • 100g soft butter
  • 280g tub cream cheese
  • 250g icing sugar
  • Dashes of Angostura Bitters or 1 tsp vanilla extract
  1. Preheat the oven to 170°C/gas mark 3
  2. Lightly grease and line 3 20cm/8" sandwich tins
  3. Mash the pineapple with a fork or if you have a blender (I used the Panasonic MK F800 blender) pulse until it looks like crushed pineapple
  4. Beat the eggs in a jug and add the sugar Angostura bitters or juices, and oil and mix well
  5. In a large bowl mix together the flour, bicarb, baking powder, zanthan gum (if using) and cinnamon together and make a well in the middle
  6. Pour the egg mixture into the flour well and fold the ingredients together
  7. Add the carrots, pineapple and nuts and gently stir into the mixture
  8. Divide the mixture equally between the three tins and level off
  9. Place the tins in the oven and bake for 30-35 minutes until the cakes are cooked and firm to touch, or a skewer inserted into the cakes comes out clean.
  10. remove the cakes from the oven, leave in the tins for 5 minutes before removing and cooling on a wire rack
  11. This is enough cream cheese icing to fill the cake and give it a naked look. If you want a thicker coverage then the ingredients will need increasing-
  12. Beat the butter until it is completely smooth and free of lumps
  13. Add the cream cheese and beat again until well combined
  14. Sift in the icing sugar and beat again until smooth
  15. Add a few drops of the Angostura bitters (or the vanilla extract) and mix well
  16. Use the icing to sandwich the cake together and to decorate the cake
  17. Keep the cake in the fridge
  18. Enjoy!
Recipe by Cherished By Me at