Carrot & Almond Torte (GF)

Adapted from ‘Fern Verrow: Recipe from the Farm Kitchen’ by Harry Astley and Jane Scotter

Dairy and Gluten-Free!


  • 4 large eggs, yolks and whites separated
  • 1 cup sugar
  • Grated zest of 1 orange
  • ¼ teaspoon vanilla extract
  • ½ pound carrots, finely grated
  • 2 cups almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Confectioners’ sugar, for dusting
  1. Preheat oven to 350F. Line an 8×8″ cake pan with parchment paper. Use an electric mixer to beat egg yolks, sugar, orange zest and vanilla until very pale, thick and creamy, 5 minutes.
  2. In a small bowl, combine almond flour, baking soda and baking powder.
  3. Add grated carrots to yolk mixture, then add flour mixture and stir until fully combined.
  4. In a clean mixing bowl, use an electric mixer to beat egg whites until stiff. Fold whites into yolk-flour mixture until no streaks of white remain. Pour batter into prepared pan and bake until cake is well risen and a skewer inserted in the center comes out clean, 40-45 minutes.
  5. Remove cake from oven and let cool in pan. Turn out onto a platter. Dust cake with confectioners’ sugar.

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