I made a gluten and dairy-free carrot cake by substituting a gluten-free baking mix for the wheat flour in this recipe. I think you’d be hard pressed to tell the difference. It’s a rich, dense, moist cake with the fat coming from oil and coconut instead of butter.
230g plain flour or gluten-free baking mix (I used Healtheries)
One teaspoon each of ground ginger, ground cinnamon and baking soda
One cup raw sugar
Half a cup each of shredded coconut and sultanas
Three large eggs
One cup sunflower oil
One teaspoon vanilla essence
200g grated carrot
Pre-heat the oven to 180 degrees C. Sift the flour, spices and baking soda into a large mixing bowl. Add the sugar, coconut and sultanas. Break the eggs into another bowl. Add the oil and vanilla essence. Mix in the grated carrot. Pour the wet ingredients into the dry ones and mix gently to combine. Pour into a 23cm square tin lined with baking paper (I use a silicon mould). Bake for about an hour.