SERVES 10
If you would rather make this as a round cake, pour the batter into a greased and lined 9-inch (23 cm) springform pan.
Nonstick cooking spray
⅓ cup (45 g) superfine white rice flour
⅓ cup (50 g) cornstarch
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum or guar gum
1 heaping tablespoon ground cinnamon
1 heaping tablespoon pumpkin pie spice
2 cups (240 g) almond flour
1 cup (220 g) packed light brown sugar
2 medium carrots, grated
⅓ cup (35 g) walnuts, chopped
4 large eggs, separated
CREAM CHEESE FROSTING
One 8-ounce (225 g) package reduced-fat cream cheese
1 tablespoon plus 1 teaspoon fresh lemon juice
½ cup (80 g) confectioners’ sugar
NOTE: If you have lactose intolerance, the frosting in this recipe is not suitable for you unless consumed in very small amounts. I recommend you reduce the quantity of frosting by half.
1. Preheat the oven to 325°F (160°C). Grease an 8½ x 4½-inch (22 x 11.5 cm) loaf pan with cooking spray and line with parchment paper, leaving an overhang on the two long sides to help lift out the cake later.
2. Sift the rice flour, cornstarch, baking powder, baking soda, xanthan gum, cinnamon, and pumpkin pie spice three times into a large bowl (or whisk in the bowl until well combined). Stir in the almond flour, brown sugar, grated carrots, walnuts, and egg yolks.
3. Beat the egg whites in a medium bowl with a handheld electric mixer until stiff peaks form. Gently fold the egg whites into the carrot batter with a large metal spoon.
4. Pour the batter into the pan and bake for 45 to 50 minutes, until firm to the touch (a toothpick inserted into the center should come out clean). Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
5. To make the cream cheese frosting, combine the cream cheese, lemon juice, and confectioners’ sugar in a bowl and mix until smooth. Spread the frosting over the cooled cake and serve.
PER SERVING: 384 calories; 11 g protein; 18 g total fat; 5 g saturated fat; 47 g carbohydrates; 4 g fiber; 348 mg sodium