Dan's Bake Lab - Almond and Carrot Cake

Gluten Free Almond & Carrot Cake


  • 400g carrots 
  • 6 eggs
  • 180g almond meal
  • 150g white sugar
  • 90g gluten free flour (or plain flour)
  • 100g lemon juice
  • 100g flaked almonds
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ¼ tsp nutmeg 



  1. Preheat a fan forced oven to 170C/340F. Separate the eggs using the EZ Maid and place in the mixing bowl. Grate the carrots and add 20g of lemon juice. 

2. Beat the 6 yolks and sugar for 4-5 minutes (until you get a creamy mixture). Add the almond meal, flour, baking soda and the spices and mix well. Add 80g of lemon juice and the grated carrots

3. In a separate bowl whisk the egg whites until they look like a cloud and then gently fold the whites to the other mixture

4. Pour the cake batter in a the Silicone Cake Form and spread the flaked almonds on top of the cake 

5. Cook the cake for 40-45 minutes (until a wooden skewer comes out clean). Now time to enjoy it!