Gluten--Free Carrot & Courgette Cake Recipe


240g light brown muscovado sugar

240g gluten-free flour

120g grated carrots

120g grated courgettes

zest of one orange

100g pecan nuts chopped roughly

1 tspn cinnamon

1/4 tspn ground nutmeg

1/2 tspn ground ginger

pinch of sea salt

150g sunflower oil

3 medium eggs

For the Frosting

100g mascarpone cheese

180g cream cheese

100g icing sugar

2 tspns of orange juice


Heat the oven to gas mark 4 or elec 180 degrees celcius

Grease and line the base of a 18cm loose bottomed baking tin


Sieve the dry ingredients into a large bowl. Add the carrot and courgette and mix well. Then add the oil, eggs, juice and zest and mix thoroughly. Pour the mixture into prepared baking tin. Put in oven for 50 mins.  Ensure the cake is ready by testing a skewer comes out clean. Leave the cake to cool for 5 mins then gently release the cake onto a cooling rack. 

Make the frosting by mixing the soft cheeses in a stand mixer on medium for 2 mins, then add the icing sugar and orange juice. Mix for a further minute and allow to cool for an hour in the fridge or for 20 mins in the freezer. As long as the cake has cooled completely, decorate the top of the cake with the frosting. 



Gluten-free Carrot and Courgette Cake - the moistest and most flavoursome recipe