• Partnered with
  • Serves 12
  • 10 mins prep
  • 45 mins cook

Flourless carrot and almond spice cake

This flourless carrot and almond spice cake is moist, full of flavour and perfect for all the gluten-free cake lovers out there. Plus, that orange cream cheese icing is simply divine.


  • 6 tsp Orgran No Egg™ Egg Replacer
  • 180 ml water
  • 1 1/2 cups brown sugar
  • 4 tsp baking powder
  • 1 tsp mixed spice
  • zest of 2 oranges
  • zest of 2 lemons
  • 60 ml canola or sunflower oil
  • 4 cups ground almonds
  • 6 large carrots, peeled, grated

Orange cream cheese icing

  • 225 g cream cheese, at room temperature
  • zest of 1 orange, plus a squeeze of juice
  • 4 cups icing sugar


  1. Preheat oven to 160°C. Grease two 20cm loose-bottom cake tins and line the bases.
  2. In a large bowl beat the No Egg™ Egg Replacer and water until well combined. Add the sugar, baking powder, mixed spice, zests and oil. Fold in the ground almonds.
  3. Mix in the grated carrot and spread mixture evenly into the prepared tins.
  4. Bake for about 45 minutes or until a skewer inserted comes out clean. Cool for 10 minutes in the tins then cool completely on a rack.
  5. Meanwhile, make the Orange cream cheese icing (see below). When the cakes are cool, spread half the icing on top of one cake, top with the second cake and spread the remaining frosting on top. Refrigerate until needed.

Orange cream cheese icing

  1. Beat the cream cheese until soft and smooth. Add the orange zest and juice, then beat in the icing sugar 1 cup at a time, mixing well after each addition.

For Sophie Gray's best carrot tips and tricks, go to In season with Food magazine: carrots.

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