Food Processor Gluten-Free Carrot Cake with Yoghurt Frosting

Fuss-free desserts are always a joy to make and this one-bowl cake with its warm and spicy flavours and creamy frosting ticks all the right boxes
Food Processor Gluten-Free Carrot Cake with Yoghurt Frosting
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Food Processor Gluten-Free Carrot Cake with Yoghurt Frosting
January 26, 2020
Preparation Time 20 minutes
Cooking Time 1 hour
Serves 8-10
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra & Cassandra Upton
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


300g (about 3) carrots, roughly chopped
100g (about 1) apple, cored and roughly chopped
115g pecan nuts
150g packed light brown sugar
90g quick-cooking rolled oats
130g gluten-free flour
50g ground almonds
2 tsp bicarbonate of soda
½ tsp baking powder
1 tsp spinneysFOOD Fine Cinnamon
½ tsp spinneysFOOD Fine Ginger
½ tsp ground nutmeg
½ tsp ground cloves
125ml nut milk
125ml light olive oil or vegetable oil
2 large eggs
1 tsp almond extract
165g raisins or sultanas

For the frosting

60g butter, softened
120g cream cheese
265g spinneysFOOD Super Fine Icing Sugar
250ml thick double cream yoghurt, strained overnight in a muslin cloth


  • 1

    Preheat the oven to 180°C, gas mark 4.

  • 2

    Grease and line a 20cm spring-form cake tin.

  • 3

    In a food processor, pulse the carrots, apple and pecans until finely chopped. Add the remaining cake ingredients except the raisins; pulse until fully combined. Then pulse in the raisins.

  • 4

    Smooth into the prepared pan.

  • 5

    Bake for 50 minutes to 1 hour, until a toothpick inserted in the centre comes out mostly clean and the top is dry to the touch.

  • 6

    Cool in the pan for 15 minutes. Run a knife around the cake, unhinge the pan and transfer to a cooling rack. Cool completely.

  • 7

    For the frosting, cream the butter until light and fluffy – for approximately 8 minutes. Add the cream cheese and icing sugar and whip until light.

  • 8

    Fold in the yoghurt, refrigerate until firm enough to spread over the cake.


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