Natasha Corrett's gluten-free carrot cake recipe – YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Natasha Corrett’ s carrot cake By You Magazine - August 2, 2020 There’s nothing more homely than a carrot cake. You can swap half the carrot for courgette if you want to add some more greens into your life. And leave off the cream cheese for a simple loaf rather than a cake. Lisa Linder SERVES 6-8 PREP 10 MINUTES COOK 35-40 MINUTES 150g gluten-free plain flour (if you want to use plain wheat or spelt flour, the recipe works the same; just omit the xanthan gum and use 20g more of the plain wheat flour) 1 tsp xanthan gum 1 tsp ground cinnamon, plus extra to sprinkle 1 tsp baking powder 1 tsp bicarbonate of soda ¼ tsp salt 100g dates 2 eggs 180g butter or coconut oil 1 apple, grated 180g carrots (about 3), grated FROSTING 100g cream cheese 1 tsp honey 1. Preheat the oven to 200C/ 180C fan/gas 6 and line a 20cm loaf tin. 2. In a bowl, add the flour, xanthan gum, cinnamon, baking powder, bicarbonate of soda and salt and mix to completely incorporate. 3. In a food processor, blend the dates with the eggs. If you don’t have a food processor, finely chop the dates and mix into whisked eggs. 4. Melt the butter or coconut oil, add the apple and carrot then stir. 5. Mix the apple and carrot into the date and egg mixture. 6. Add the flour mixture and stir until combined. 7. Pour into the loaf tin and pop into the oven for 35-40 minutes. 8. Leave to cool, then combine the cream cheese and honey to spread on the top of the cake then sprinkle over a little cinnamon. Our recipes are from Family Kitchen: Simple Healthy Meals for Everyone by Natasha Corrett, which will be published by Mums Know Best on 13 August, price £25, and is available from Amazon and Waterstones. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved