Gluten Free Carrot, Zucchini and Apple Cake

June 23rd, 2010

When I was asked by Haystac whether I wanted to try out some of the gluten free products by Vitarium, I was excited to work with gluten free flour.

The texture was a lot finer, and to me resembled a something similar to the texture of cornflour. I was given both self raising flour and a packet mix of Chocolate Ripple biscuits to try. I’d like to pass on the Chocolate Ripple biscuit packet mix to someone who would like it (and live in Australia) – so please leave a comment and let me know if you’d like it and why.

Photo from Vitarium website

I decided to make something in-between a carrot cake and zucchini cake, even though I’ve never tried a zucchini cake, plus I wanted to add some grated apple too. And what is a carrot cake without the gorgeous icing? (Still a lovely carrot cake 🙂 ) But I decided to add the icing – just because it works so well and everyone loves it 😛

I have just submitted this recipe to the The Great Vitarium Gluten Free Bake Off which has just started and has some amazing prizes – check it out and wish me luck 🙂 I also want to wish all the other contestants luck for this competition, and think it is fantastic there will be such a great new range of recipes for those requiring gluten free diets.

Now, I’d love to have a try with the plain flour…

Gluten Free Carrot, Zucchini and Apple Cake

Recipe by Anita @ Leave Room for Dessert

1 1/2 cups brown sugar
1 cup vegetable oil
4 eggs
2 cups Vitarium gluten free self-raising flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
230g grated carrot
100g grated zucchini, excess liquid removed
50g grated apple, after excess liquid is removed
2/3 cup walnuts (optional, I didn’t use these)

250g cream cheese, at room temperature
1 cup pure icing sugar, sifted
1 teaspoon vanilla essence

Preheat oven to 160C.

In a large mixer, beat together the oil and brown sugar for 2-3 minutes. Add the eggs one at a time, beating well in between additions. Sift in the flour, cinnamon and ginger and mix for one minute. Mix in the grated carrot, zucchini, apple and walnuts (if using). Pour into a greased and lined 22cm round tin. Cook in preheated oven for 1 hour 20 minutes or until a skewer inserted in the centre comes out clean.

Allow to cool for 10 minutes in the tin, then transfer to a wire rack and allow to cool completely before icing.

For the icing, beat the cream cheese until light and fluffy. Add the icing sugar in two lots, beating well between additions. Add the vanilla essence and mix to combine. Spread over cooled cake and serve.


  1. Jeanne says:

    You’ve never had zucchini cake? I’m glad you tried it – it’s one of my favorites! I’m a huge fan of carrot cake and apple cake as well, so I’m sure that the combination of all three is delicious!

  2. I’ve never tried the zucchini & choc combination either! This looks so lovely and moist 🙂

  3. That looks great Anita! I got slightly different ingredients so it will be interesting to see how it all works! 😀

  4. How did you find the texture of the gluten-free flour? Oh is it hard to notice the difference with all grated fruit and veg offering moistness?

  5. Barbara says:

    I’ve made lots of zucchini and carrot cakes, but never one gluten free! This looks so moist too! Great work, Anita! Makes me want to try this flour!

  6. Anh says:

    What a lovely cake, Anita!

  7. sweetlife says:

    carrot, zuchinni and apple wow what a combo, I love spices also..


  8. Amber says:

    Such a gorgeous and original combination! Agreed with the texture of gluten-free flour. I bake a lot of gluten free recipes having two co-workers who are intolerant. I think I may give this a try for our next office birthday 🙂

  9. Brittany says:

    Yum! This looks like a yummy combination. Carrot cake is my favourite, and I’ve never tried zucchini cake/loaf but I hear it’s great — so thanks for the recipe 🙂

  10. Isabella says:

    This cake looks absolutely lovely, so moist and delicious looking!!
    I would love to try the Chocolate Ripple Mix as I know a number of people who can only eat gluten free products and this seems an easy way to make a treat for them!!

  11. Moist fruity cakes often work well with gluten free flour. I like the way you’ve added a bit of everything – apple, zucchini and carrot.

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