Carrot Cake


  • 2 eggs
  • 1,5 dl sugar
  • 180 g (about 3 dl) Finax Glutenfri Mjölmix
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 dl liquid margarine
  • 3 dl roughly shredded carrots
  • margarine for the baking form
  • Finax Glutenfria Ströbröd
  • 50 g margarine at room temperature
  • 250 g powder sugar
  • 1 tsp vanilla sugar
  • 50 g Philadelphia cream cheese

Carrot Cake

Sometimes there's just nothing better than a moist freshly baked gluten free carrot cake. Ideal for celebrations and your own enjoyment!

this is how you do:

  1. Set your oven to 175ºC.
  2. Grease a springform tin and apply Finax Ströbröd (raspings).
  3. Beat eggs and sugar together until light and airy in texture.
  4. Mix the flour mix with baking powder and cinnamon. Then mix in the egg/sugar mix before adding liquid margarine and shredded carrots. Work everything together to a smooth dough. Pour the dough into the springform tin.
  5. Bake in the middle of the oven for about 30 minutes.
  6. Prepare the frosting.
  7. Let the cake cool down completely before applying your frosting.


  1. Beat together margarine, powdered sugar and vanilla sugar until smooth and creamy. Tip: for a fresh added flavor – add finely shredded peel of one half lemon!
  2. Add in the cream cheese (Philadelphia).
  3. Stir for a couple of minutes until thick and smooth.
  4. Apply the frosting mix to the finished cake.


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