Chris Taylor, Andy Lawson and Will Pemberton, course tutors at Bettys Cookery School are big fans of the Great British Bake Off. Each week Bettys Baking Boys will share their recipes to tie in with series. This week is ‘alternatives’ where contestants must bake dishes without gluten, sugar or dairy. Here Chris shares his gluten free carrot cake recipe.

  • 60 mins
  • Eight good portions
  • Easy


  • 5 eggs (medium), separated
  • 250g caster sugar, divided in half
  • 250g carrots, peeled and grated
  • 325g ground almonds
  • Grated zest and juice of 1 lemon
  • 2 tsp baking powder (gluten free
  • Pinch of salt For the Lemon Icing
  • 140g icing sugar
  • 2 lemons zested
  • 2-4 tbsp lemon juice


For this Swiss gluten free carrot cake preheat the oven to 160ºC (fan assisted).

Line the base of a 23cm spring form tin or 2 loaf tins with baking parchment and lightly grease the sides with butter.Whisk together the egg yolks and one half of the sugar (125g) until thick and pale.

Fold in the carrots, ground almonds, baking powder, lemon zest and juice to the egg mixture using a large metal spoon.In another bowl, whisk the egg whites and the salt until they form soft peaks. Add the remaining sugar (125g) and continue whisking until thick and glossy.

Gently fold into the cake mixture.Pour into the cake tin or loaf tins and bake for about 45-50 mins until risen and just firm to the touch. Allow to cool for a few minutes before removing from the tin. Cool on a wire cooling rack, the cake will sink a little at this stage.

Place the icing sugar in a mixing bowl add the lemon zest and juice and beat until combine. Spread over the surface of the gluten free carrot cake evenly with a palette knife and leave for several hours to set.

Chris Taylor Bettys Cookery

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