Carrot cake with cream cheese frosting




  • 175g gluten-free flour
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • pinch of salt
  • 2 eggs
  • 150ml olive oil
  • 1/2 tsp vanilla extract
  • 50g caster sugar
  • 42g dark muscovado sugar
  • 2 medium carrots, grated
  • 60g pineapple, crushed
  • 60g walnuts, chopped

Note: for layer cake, double the ingredients.


  • 125g lactose-free cream cheese
  • 1 tbsp maple syrup
  • 2tbsp lactose-free yoghurt


  1. Preheat oven to 180C.
  2. Combine flour, spices and salt.
  3. Whisk eggs, oil, vanilla extracts and sugar until creamy.
  4. Mix both until well combined.
  5. Add walnuts, pineapple and carrots and pour into a greased tin.
  6. Bake for 30-35min.
  7. Let cool while you mix the frosting ingredients until smooth. Apply generously… ideally on the cake.

2 Comments Add yours

  1. This looks so delicious!

    Liked by 1 person

    1. Lemons says:

      Thank you. I tried to win a work bake off, so I put extra effort in… But was surpassed by a grumpy cat showstopper extraordinaire. 🤷

      Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.