Gluten Free Carrot Cake

From – Emma Richardson

Ingredients:

1/3 C (55g) Rice flour
1/3 C (50g) Gluten free cornflour
2 tsp Gluten free baking powder
1 tsp Bicarb soda
1 tsp Xanthan gum (optional)
1 Tbsp Ground cinnamon
1 Tbsp Mixed spice
2C (200g) Almond meal
1C (200g) Brown sugar
2 Medium (280g) carrots, grated
1/3 C (40g) Walnuts, chopped
4 eggs separated

Method:

1. Preheat oven to 160ºC, grease a 22cm loaf pan and line with grease proof paper.
2. Sift flours, baking powder, bicarb soda, xanthan gum, cinnamon and mixed spice 3 times into a large mixing bowl.
3. Stir in almond meal, sugar, carrots, walnuts and egg yolks.
4. In a medium mixing bowl beat egg whites until stiff peaks are formed. Gently fold egg whites into carrot mixture with a large metal spoon until just blended.
5. Pour cake batter into prepared pan and bake in preheated oven for 45-50 mins or until firm to touch (or skewer comes out clean).
6. Allow to stand for 10 mins then remove from pan and place on a wire rack to cool.