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Carrot Cake Recipe

Posted on : 16 May 2018

Written by: Margaret Finucane

Indulge in this glorious carrot cake recipe that just happens to be gluten-free! 


  • 55g rice flour
  • 50g gluten-free cornflour
  • 2 teaspoons gluten-free baking powder 
  • 1 teaspoon bicarbonate of soda 
  • 1 teaspoon xanthan gum (optional)
  • 1 tablespoon ground cinnamon
  • 1 tablespoon mixed spice
  • 200g almond meal 
  • 220g brown sugar, firmly packed
  • 280g grated carrot - about 2 medium carrots
  • 40g chopped walnuts 
  • 4 eggs, separated 


Preheat oven to 160°C. Line 22cm loaf tin with greaseproof paper. Sift flours, baking powder, bicarbonate of soda, xanthan gum, cinnamon and mixed spice 3 times into a large bowl. Stir in almond meal, sugar, carrot, walnuts and egg yolks. In a medium bowl, beat egg whites until stiff peaks form. Gently fold whites into carrot mixture with a large metal spoon until just blended. Pour batter into tin and bake 45 to 50 minutes, or until firm to touch and a skewer comes out clean. Allow to stand 10 minutes then remove from tin and place on wire rack to cool. When cool, top with frosting. 

Cream cheese frosting 

  • 250g cream cheese, softened
  • 1 tablespoon lemon juice
  • 85g pure icing sugar 
  • 40g chopped walnuts 

Combine cream cheese, juice and icing sugar in a bowl and mix well. Ice cake then sprinkle with chopped walnuts. 


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