August 29, 2010

Carrot Bread (Gluten-free)

The pumpkin chai bread I made the other day inspired me to try this carrot bread recipe which has a very similar feel to it, but with the difference of using almond meal instead of just flour. I'm loving these recipes with no butter (I omitted the cream cheese icing because I'm not a fan of it), and a healthy dose of spices to give some extra flavour.

With the trial diet continuing I made this gluten-free although I'm sure you can find similar recipes using normal plain flour instead. The texture was better in this one than in the pumpkin bread, but it wasn't as sweet. I cant' choose which one I like better though, they were both equally tasty!

Carrot Bread
(Recipe adapted from

1/3 cup rice flour
1/3 cup gluten-free corn flour
2 tsps gluten-free baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/2 tsp ground nutmeg
2 cups (about 200g) almond meal
2 medium size carrots, finely grated
4 large eggs, separated
1/2 cup walnuts, roughly chopped

Preheat oven to 160C and grease a loaf pan. Sift flours, baking powder, bicarbonate of soda and the spices together in a bowl. Add the almond meal, carrots, walnuts and egg yolks and mix well.
In another bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the carrot mixture and pour into the prepared pan. Bake for 40-50 minutes or until a skewer inserted in the middle of the cake comes out clean. You can make a cream cheese icing for this if you like or just serve it on its own or with some butter.