Gluten Free Almond and Carrot Cake!!!
Prep time
Cook time
Total time
A delicious, moist, gluten free almond and carrot cake...the perfect cake to eat with a fork and a napkin ;-)
Recipe type: Delicious Cake
  • 2 cups almond meal
  • ½ cup gluten-free self raising flour
  • 4 large carrots - grated
  • ½ teaspoon of baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 4 eggs - separated
  • 1 cup brown sugar
  • 2 Tablespoons maple syrup or honey
  • Icing:
  • 1 cup of light cream cheese
  • 1 cup confectioner's (icing) sugar
  • 2 teaspoons fresh lemon juice
  1. Preheat the oven to 180 degrees celsius.
  2. Line a baking tin with baking paper.
  3. In a bowl, combine the gluten-free SR flour, baking powder, baking soda, cinnamon and nutmeg.
  4. In another bowl, beat the egg yolks (keep the egg whites in a separate bowl), brown sugar and maple syrup (or honey) until creamy.
  5. Add in the grated carrots, almond meal and gluten-free flour mixture to the egg yolk mixture and stir.
  6. Beat the egg whites, with a mixer until they are stiff. Add this to the carrot mixture and carefully fold in. I add in the egg whites in a few batches.
  7. Pour in the mixture into the cake tin and sprinkle the top with a little extra cinnamon.
  8. Bake in the oven for 40 mins and it is ready when a skewer place in the centre of the cake comes out clean.
  9. Leave it in the tin for 10 mins or so and then leave to cool on wire cake rack.
  10. When the cake is cool, then add the icing.
  11. Simply, mix the cream cheese, icing sugar and lemon juice until it is smooth and the place on top of the cake. I decorate with crushed peanuts to add a little crunch. You could add almonds or walnuts.
Recipe by Sparkles in the Everyday! at