If you think carrot cake is just a way to sneak vegetables into dessert, think again. This gluten free carrot cake is a soft, spiced masterpiece — moist, fragrant, and loaded with that homemade flavour. The best part? You can whip it up in under 5 minutes.

Whether you’re baking for a crowd or just want an afternoon pick-me-up that feels a bit fancy, this cake delivers every time.

What you need to make gluten free carrot cake

Cake:

• 1 packet (450g) All Purpose Cake Mix.
• 2 Eggs
• ½ cup (125ml) of oil
• ½ cup (125ml) of water
• 1 grated carrot

Icing:

• 250g cream cheese (cold, full-fat)
• 60g unsalted butter (softened)
• 1–1½ cups (120–180g) icing sugar, sifted
• 1 tsp vanilla extract

Method 

1. Preheat your oven to 175°C (160°C fan forced)
2. Grease a 23cm x 7cm round cake tin.
3. In a large bowl combine All Purpose cake mix, water, eggs, and oil, mix well until all ingredients are smooth.
4. Fold grated carrot into the batter and pour the mixture into the cake tin.
5. Set to bake for 55-65 minutes.
6. Rest for 5 minutes in the cake tin, place on a wire rack till cool.

To make the icing:

1. Beat the butter until soft and creamy.
2. Add the cream cheese and beat until just combined.
3. Add vanilla and 1 cup of icing sugar. Beat until smooth.