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5 from 2 votes

Gluten Free Nutty Carrot Cakes

These delicious cakes are filled with delicious dried fruit and flavoured with the Dr. Oetker Madagascan Vanilla Grinder.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: cakes and bakes, Cookies
Cuisine: British
Keyword: cake, cakes, carrot cake
Servings: 12 cakes
Calories: 516kcal
Author: Emily Leary & Dr. Oetker


For the cakes:

  • 115 g gluten-free plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 10 g cinnamon
  • 150 g light brown sugar
  • 50 g dried cranberries
  • 50 g sultanas
  • 50 g dried apricots chopped
  • 115 g mixed nuts or your favourite nuts, finely chopped
  • 2 medium free-range eggs beaten
  • 150 ml sunflower oil
  • 115 g carrots finely grated

To decorate:

  • 12 pecans
  • 12 walnuts
  • 1 gold shimmer spray
  • 75 g icing sugar
  • 1/2 tsp vanilla extract


  • Preheat the oven to 180°C (160°C Fan, 350F, Gas Mark 4).
  • Sift the gluten free flour, Baking Powder and cinnamon into a mixing bowl. Using the Vanilla Grinder, grind the Vanilla into the batter to taste (roughly 5 or 6 turns). Stir in the sugar, dried fruit and chopped nuts. Make a well in the centre. Gradually mix in the eggs and oil.
  • Stir in the grated carrot to form a well blended, thick batter.
  • Lightly grease 8 mini loaf tins and arrange on a baking tray, or use a 12 hole mini loaf tray.
  • Divide the mixture between the cake tins, smooth the tops and bake in the oven for about 25 minutes, until risen, firm to the touch and lightly golden.
  • Leave to cool for 10 minutes then turn on to a wire rack to cool completely.
  • To decorate, arrange the pecan and walnut halves on a sheet of baking parchment. Shake the can of Shimmer Spray until you can hear the ball bearing, and spray over the nuts until they become golden. Leave for a few minutes to dry.
  • Sift the icing sugar into a small bowl.
  • Add the Vanilla Extract and 10-15ml (2-3 tsp) warm water to make a smooth, piping icing.
  • Spoon the icing into a small piping bag without a nozzle.
  • Put a tray underneath the wire rack of cakes. Snip off the end of the piping bag and pipe the icing back and forth across the tops of the cakes to decorate with a zig-zag pattern.
  • Top each with the gold pecans and walnuts and leave aside for a few minutes to allow the icing to set. Your cakes are now ready to serve and enjoy!



Calories: 516kcal | Carbohydrates: 58g | Protein: 6g | Fat: 31g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 35mg | Potassium: 382mg | Fiber: 5g | Sugar: 40g | Vitamin A: 2686IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg