Monday, 28 November 2016 11:05

Gluten Free Carrot Cake

Serve this moist gluten-free carrot cake with real cream cheese icing at afternoon tea and watch everyone come back for more


1/3 cup rice flour

1/3 cup gluten-free cornflour

2 teaspoons gluten-free baking powder

1 teaspoon bicarbonate of soda

1 1/2 tablespoons mixed spice

2 cups almond meal (ground almonds)

1 cup firmly packed brown sugar

2 carrots, peeled, grated

4 eggs, separated

2/3 cup walnuts, chopped


Cream cheese icing

250g reduced-fat cream cheese, softened

1 tablespoon lemon juice

1/2 cup pure icing sugar



Step 1

Preheat oven to 160°C. Grease and line an 8cm deep, 11cm x 21cm (base) loaf pan.

Step 2

Sift flours, baking powder, bicarbonate of soda and mixed spice into a bowl. Add almond meal, sugar, carrot, egg yolks and half the walnuts. Mix well.

Step 3

Using an electric mixer, beat eggwhites until stiff peaks form. Fold into carrot mixture. Pour into pan. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Cool cake in pan for 10 minutes. Turn onto a wire rack.

Step 4

Make cream cheese icing: Beat cream cheese, lemon juice and icing sugar until well combined. Refrigerate for 15 minutes.

Step 5

Spread icing over cake. Sprinkle with remaining walnuts and serve.


Recipe by Sue Shepherd

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