Gluten free apple carrot cake

Gluten free apple carrot cake


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About this recipe: A great gluten free recipe for a moist apple and carrot cake made with ground almonds and cornmeal. Arranging the apples on top is a bit more work but it looks much nicer this way.


Makes: 1 23cm cake

  • 600g tart apples, peeled
  • 200g carrots, finely grated
  • 3 tablespoons lemon juice
  • 4 eggs, separated
  • 100g unsalted butter
  • 100g caster sugar
  • 100g cornmeal or fine polenta
  • 125g ground almonds
  • 1/2 teaspoon baking powder
  • 3 to 4 tablespoons marmalade or apricot jam
  • icing sugar for dusting

Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

  1. Finely grate 100g of apple; mix grated apple with grated carrot and set aside. Thinly slice the remaining apples; sprinkle with lemon juice to prevent browning.
  2. Preheat oven to 180 C / Gas 4. Grease or line a 23cm springform cake tin.
  3. Beat egg yolks with butter and 50g sugar until light and creamy.
  4. In a separate bowl, beat egg whites until soft peaks form. Gradually add the remaining 50g sugar and beat until stiff.
  5. Add cornmeal, ground almonds and baking powder to the butter mixture; beat well. Carefully fold in grated apples and carrots, then fold in the stiff egg whites.
  6. Transfer the mixture into prepared cake tin, smoothing the top with a spatula. Layer apple slices on top in a circular shape. Bake for 45 minutes in preheated oven.
  7. Warm the marmalade or jam; brush on top of the warm cake. Allow to cool before removing from cake tin; dust with icing sugar before serving.

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