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carrot cake

Carrot Cake in a microwave Prep Time: 20 mins | Cook Time: 5 mins Gluten Free, Wheat Free

Moist, tasty and easy peasy! 

Author The Gluten Free Greek

Ingredients

  • 170 g/6oz gluten free self raising flour I used the Sainsbury's self raising flour
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon mixed spice
  • ½ teaspoon grated nutmeg
  • 170 g/6oz caster sugar
  • 3 eggs
  • ¼ pint sunflower oil
  • 2 large grated carrots
  • 2 oz sultanas
  • 2 oz chopped walnuts
  • For the icing:
  • 50 g butter
  • 200 g icing sugar
  • 1 teaspoon vanilla essence
  • yellow and orange food colouring to make it orange
  • spoonful of natural yoghurt

Instructions

  1. Grease bottom and sides of a tupperware microwave safe dish approx. 9/10 inch wide.
  2. In a large bowl, combine the flour, baking powder, spices and sugar. Then, in another bowl, beat the eggs with oil and add to flour mixture then beat until well blended.
  3. Stir in the carrots, sultanas and walnuts.
  4. Spoon half of the mixture into the tupperware dish, place lid on, making sure there is a slight opening for air to come through.
  5. On high setting, cook for 4-5 mins depending on your microwave. Cake should feel spongy and cooked through. Check by using a cake tester.
  6. Leave to cool.
  7. Repeat this with the rest of the cake mixture.
  8. When cooled, sandwich together the cakes with the icing mixture, leaving some for the top.
  9. Ice the top of the cake. I made the butterflies out of caramel flavoured ready to roll icing, using butterfly shaped cutters.
  10. I really enjoyed making this cake. The carrots and the yoghurt made it very moist and the butterflies gave it that extra special touch! Keep the cake in the fridge.
  11. This will be a hit for those who love carrot cake with a nice cup of English Tea! ;)