Easy Carrot Cake Tray Bake
Made with Bob's Red Mill gluten free 1-to-1 baking flour.
Carrot cake
Rated 5 stars by 1 users
Category
Cakes
Servings
8
Prep Time
15 minutes
Cook Time
35 minutes
Author:
Lavida Food
Very easy and delicious recipe, using Bob's Red Mill gluten free 1-to-1 flour.

Ingredients
300 g carrots, grated
3 eggs
300g soft brown sugar
50g buttermilk
160ml sunflower oil
250g Bob’s Red Mill 1 to 1 flour or normal cake flour
1 tsp Bob's Red Mill baking soda
½ tsp ground nutmeg
½ tsp salt
½ tsp salt
150g Philadelphia cream cheese (room temp)
150g unsalted butter (room temp)
180g icing sugar, sifted
1 tsp vanilla extract
For the carrot cake
For the icing
Directions
For the carrot cake
Preheat oven 180 C/350 F/Gas 4. Place all of the ingredients in a food processor. Process until everything is well mixed. Pour the batter into a greased baking tin 23 x 23cm. Bake for 30-35 min. until inserted skewer comes out clean. Leave to cool completely before icing.
For the icing
Using an electric hand whisk or stand mixer, cream the butter and cream cheese. Once smooth, add the icing sugar in thirds, until blended and the icing is a good spreading consistency. Add the vanilla and mix through.
Spread the icing on top of the carrot cake, you can sprinkle the top with some chopped walnuts if you like.