Gluten-Free Carrot Cake

Gluten-Free Carrot Cake


  • 2 cups/180g/6.3 oz almond meal
  • 1/3 cup/30g/1 oz rice flour
  • 1/3 cup/30g/1 oz cornflour (make sure it’s gluten free)
  • 2 tsp baking powder (make sure it’s gluten free)
  • 1 tsp bicarb soda
  • 1 tsp cinnamon
  • 2/3 cup  Natvia
  • 2/3 cup walnuts, chopped
  • 2 carrots, peeled and grated
  • 4 eggs, separated


  1. Preheat oven to 160°C and grease a loaf pan.
  2. Combine the almond meal, rice flour, cornflour, baking powder, baking soda, cinnamon, Natvia, walnuts, carrots and egg yolks until fully combined.
  3. In a separate bowl whisk egg whites until stiff peaks form.
  4. Fold egg whites into first mixture, just until combined.
  5. Pour into prepared pan and place into oven.
  6. Bake for 40-50 minutes until golden brown and a toothpick comes out clean
Join the Conversation


    1. says: The Natural Parent Magazine

      Have you tried baking with any of the other gluten-free flours available now? Perhaps a baking mix would work for you (usually made from tapioca flour, rice flour and potato flour), or even coconut flour if coconut is OK for your son.

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