Gluten Free Letter H Carrot Cake

Today is my husband’s birthday so I wanted to celebrate by making a letter H cake which is his initial. He requested carrot cake with classic lemon cream cheese icing. I am currently playing around with gluten free baking and this cake worked out so well with the Bakels gluten free flour blend. I would definitely recommend it as the texture was so moist and fluffy. Some vibrant strawberries and flowers to decorate along with some gluten free chocolate raspberries.

Carrot Cake
– 4 eggs
– 2 C white sugar
– 1 cup oil
– 3 C carrot, grated
– 2 C gluten free flour (I used Bakels)
– 2 t cinnamon
– 1 t mixed spice
– 1 t ground ginger
– 1/4 t salt
– 2 t baking soda
– 1 T orange juice
Lemon Cream Cheese Icing
– 75g butter, softened
– zest and juice of 1 lemon
– 4 C icing sugar, sifted
– 250g cream cheese
– strawberries
– fresh flowers
– Allen’s bites chocolate raspberries


  1. Preheat oven to 160 °C.  Line a rectangle cake tin with baking paper.
  2. Place eggs, sugar and oil in an electric mixer and beat to combine.
  3. Add carrot, flour, cinnamon, mixed spice, ginger and salt. Mix until just combined.
  4. Dissolve baking soda in orange juice and fold into cake mixture.
  5. Transfer mixture into prepared tin and bake for 40 minutes. Cake is cooked when a skewer inserted into the centre comes out clean.
  6. Cool in cake tin for 15 minutes before transferring to cooling rack to completely cool before icing.
  7. Make a template for the letter H out of A4 paper to use as a guide to cut your cake. You could use whatever letter you wish for this step. Place template on cake then cut out the two small rectangles to create an H shaped cake.
  8. For icing, beat together butter, lemon zest, lemon juice, icing sugar and cream cheese in electric mixer until smooth. Spread over the top of cooled carrot cake.
  9. Slice strawberries in half lengthwise. Arrange strawberries, raspberry chocolates and flowers randomly on the cream cheese icing filling all the gaps.