Get 60% off*
Start today
Photo of Gluten free carrot and raspberry loaf by WW

Gluten free carrot and raspberry loaf

7 - 8
PersonalPoints™ per serving
Total Time
1 hr 30 min
15 min
1 hr 15 min
Gluten free carrot cake with sweet bursts of raspberries, drizzled with passionfruit and yoghurt.


Oil spray

1 x 3 second spray(s)

Rice flour

1 cup(s), (220g) brown variety

Flour, plain, gluten free

1 cup(s), or sweet potato flour

Flour, buckwheat

110 g, (½ cup) or millet flour

Baking powder

4½ tsp

Ground ginger

2 tsp

Ground cinnamon

1 tsp


½ tsp, ground

Bicarbonate of soda

½ tsp

Sweetener, xylitol

145 g, (⅔ cup)


3 cup(s), grated, (260g), grated


3 medium, (lightly beaten)

Canola oil

¼ cup(s), (60ml)


300 ml

Frozen raspberries

125 g, or fresh


  1. Preheat oven to 170°C. Lightly spray a 7cm x 21cm x 10.5cm loaf tin with oil and line base and sides with baking paper.
  2. Sift flours, baking powder, ginger, cinnamon, cloves and soda into a large bowl. Add xylitol.
  3. Make a well in the centre. Add carrot, eggs, oil and buttermilk. Stir until all ingredients are moistened. Add raspberries and gently fold through. Spoon mixture into prepared tin and smooth the surface. Bake for 1 hour and 15 minutes or until a skewer inserted into the centre comes out clean. Leave loaf to cool in tin. Cut into slices and serve.


SERVING SUGGESTION: 99% fat-free plain yoghurt and fresh passionfruit. VARIATION: You can swap the raspberries for chopped fresh strawberries or blueberries.