Gluten-Free Carrot Cake
Gluten-Free Carrot Cake made with Honey MELT is an easy favorite and it’s made with HALF of the sugar.
For the Cake batter (per layer):
  • 1¼ cups Honey MELT
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1½ cups carrots, grated
  • ½ cup walnuts, chopped (optional)
  • 1½ cups gluten-free flour*
  • ½ teaspoon cinnamon
  • 1 teaspoon baking powder
  • *Gluten-free flour mix is 4 cups brown rice flour, 1⅓ cups potato starch (NOT flour), ⅔ cup tapioca starch. Combine all ingredients in a large ziplock bag. Shake until well blended.
For the Icing:
  • ¼ cup Rich & Creamy MELT, softened
  • 8 oz cream cheese
  • ½ cup powdered sugar
  • ½ teaspoon vanilla
  1. Preheat oven to 350°F.
  2. Grease a baking tin.
  3. Beat the Honey MELT and sugar with a hand blender until creamy.
  4. Add the vanilla extract and eggs, one at a time, beating in between. Beat until thick.
  5. Add the carrots and chopped walnuts and mix well by hand.
  6. Sift all the dry ingredients together.
  7. Blend the wet ingredients with the dry.
  8. Pour the mixture into the baking tin.
  9. Bake for 30 minutes or until a skewer comes out clean.
  10. Leave in the tin for 10 minutes then tip out onto a cooling rack.
For the icing:
  1. Blend the MELT Organic, cream cheese, powdered sugar, and vanilla with a hand blender until creamy.
  2. Smooth the topping over the top of the cake when cold.
  3. For a multi-layered carrot cake, double or triple the recipe accordingly with icing between each layer and on top.
Recipe by Melt Organic Buttery Spread at