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
  • 250g reduced-fat cream cheese, softened
  • 1 tablespoon lemon juice
  • 1/2 cup pure icing sugar


  1. Preheat oven to 160°C. Grease and line an 8cm deep, 11cm x 21cm (base) loaf pan.
  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.
  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.
  4. Make cream cheese icing: Beat cream cheese, lemon juice and icing sugar until well combined. Refrigerate for 15 minutes.
  5. Spread icing over cake. Sprinkle with remaining walnuts and serve.