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Carrot cake
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Prep Time:
45 minutes
Cook Time:
50 minutes
Total Time:
95 minutes
Indulge in gluten-free carrot cake with luscious cream cheese icing for a crowd-pleasing afternoon treat.
Ingredients:
  • 42.90 gm rice flour
  • 42.90 gm gluten-free cornflour
  • 8.00 gm gluten-free baking powder
  • 2.50 gm bicarbonate of soda
  • 15.00 gm mixed spice
  • 200.00 gm almond meal (ground almonds)
  • 180.00 gm firmly packed brown sugar
  • 2 carrots, peeled, grated
  • 4 eggs, separated
  • 75.90 gm walnuts, chopped
  • 250g reduced-fat cream cheese, softened
  • 21.00 gm lemon juice
  • 75.00 gm pure icing sugar
Instructions:
  • Preheat your oven to 160°C. Prepare a loaf pan by greasing and lining it with parchment paper, ensuring it's 8cm deep and 11cm x 21cm at the base.
  • Combine the sifted flours, baking powder, bicarbonate of soda, and mixed spice in a bowl. Stir in almond meal, sugar, carrot, egg yolks, and half of the walnuts until well mixed.
  • With an electric mixer, whip the egg whites until they reach stiff peaks. Gently fold them into the carrot mixture, then pour the batter into a pan. Bake for 50 to 60 minutes or until a skewer inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it onto a wire rack.
  • Prepare the cream cheese icing by blending cream cheese, lemon juice, and icing sugar until fully incorporated. Chill in the refrigerator for 15 minutes before using.
  • Frost the cake with icing, sprinkle on the rest of the walnuts, and enjoy!

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