Delicious Gluten Free Sugar Free Healthy Carrot Cake Food

DELICIOUS GLUTEN FREE SUGAR FREE HEALTHY CARROT CAKE

Delicious Gluten Free Sugar Free Healthy Carrot Cake image

There is an old recipe I was given for this ULTRA moist carrot cake that was to die for. Since I am a health nut I try to stay away from cake slices that are 900+ calories per serving (just a small exaggeration). But my boyfriend also has celiac disease, so I modified this recipe to be not only gluten free, but sugar-free as well (natural sugar, anyway) Here is the OLD recipe if you want it, of course you can make it healthy and keep all the calories, but really you can get almost the same taste out of this new one.

Provided by stopusingupalltheids

Categories Dessert

Time 1h20m

Yield 20 squares, 20 serving(s)

Number Of Ingredients 23

Ingredients

1 1/2 cups applesauce or 1 1/2 cups extra virgin olive oil
3 tablespoons Splenda sugar substitute
3 eggs (cage free)
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup quinoa flour
1/4 cup potato starch
1/4 cup tapioca starch
2 teaspoons xanthan gum
3 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
3 cups carrots
20 ounces pineapple
1 cup coconut (sugar free)
1 cup walnuts
8 ounces light cream cheese
1 teaspoon vanilla
5 tablespoons Splenda sugar substitute
cinnamon (optional)
1/4 cup walnuts (optional)
1/4 cup almonds (optional)
1/4 cup coconut (optional)

Steps:

(Make sure the carrots are grated before using them in the recipe, as well as chopping the almonds).
Mix all ingredients together and bake in a 9x13-inch pan or in small cupcake holders (spray Pam butter-like spray) for 45 minutes on 350 degrees. If using oil instead of apple sauce, allow to cook one hour.
Whip frosting ingredients together. Wait till cool to frost.
To entice my daughter to eat them I put orange and yellow sprinkles on it, or you could also decorate it with little "frosting carrots". Have fun with this cake; it's very versatile and good for you. You can use all of the optional toppings as well if you'd like. You can reference the other cake here.
On a side note, this frosting is also good with some sugar free fat free vanilla or cheesecake pudding, and also makes a great dipping sauce for apples.

DELICIOUS GLUTEN FREE CARROT CAKE

Delicious Gluten Free Carrot Cake image

This all time family favourite has just received a new twist! A deliciously rich Gluten Free cake that everyone can enjoy!

Provided by Baker Kelli

Categories Dessert

Time 1h

Yield 1 Cake, 16 serving(s)

Number Of Ingredients 18

Ingredients

cake
2 cups sugar
1/2 cup applesauce
2 cups all purpose gluten-free flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
2 eggs
2 cups grated carrots or 3 large carrots
1 cup drained crushed pineapple
1 cup chopped pecans (optional)
icing
1 (8 ounce) package cream cheese, at room temperature
3 3/4 cups powdered sugar
1/4 cup butter
1/2 cup finely chopped pecans

Steps:

Cake:.
Preheat oven to 350 F (180 C).
Beat sugar, drained crushed pineapple, and applesauce together. Then add eggs and carrots.
In another bowl you will mix together the flour, baking soda, salt, cinnamon, nutmeg, and chopped pecans (optional).
Next slowly add the dry ingredients into the wet ingredients and mix well until fully blended.
Pour into greased cake pan(s) and place in oven.
Bake for 30-40 minutes until inserted toothpick comes out clean.
Icing:.
Beat the cream cheese and room temperature butter until soft. Add the remaining powdered sugar and pecans until evenly blended.
Wait at least 1 hour for cake to cool before icing.

Nutrition Facts : Calories 335.4, Fat 10.9, SaturatedFat 5, Cholesterol 46.5, Sodium 318.1, Carbohydrate 59.9, Fiber 1.1, Sugar 56.1, Protein 2.2

GLUTEN FREE CARROT CAKE

Gluten Free Carrot Cake image

This is an adaptation of my Grandmother's recipe. She was an incredible cook. At the risk of becoming a heretic amongst my family, I have "de-gluten-ized" it. I think she would have been proud.

Provided by Cookie-Monster

Categories Dessert

Time 1h10m

Yield 1 Cake, 12 serving(s)

Number Of Ingredients 15

Ingredients

3 eggs
1 1/2 cups sugar
1 cup sunflower oil
2 teaspoons vanilla
2 cups carrots, shredded
10 ounces crushed pineapple in juice
1 cup shredded coconut
1 cup raisins, soaked in tea, drained
1 cup walnuts, chopped
2 cups white corn flour
4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon xanthan gum

Steps:

In a large bowl beat eggs and sugar until pale yellow.
Beat in sunflower oil and vanilla.
Add shredded carrots, pineapple, coconut, raisins and walnuts; mix until thoroughly combined.
In a separate bowl, whisk corn flour, baking soda, salt, cinnamon, nutmeg, and xanthan gum together until well incorporated.
Add the dry ingredients to the wet and mix together well.
Pour into a large bundt pan or a 9x11 baking pan.
Bake at 350 degrees Fahrenheit for 50 minutes or until a tooth pick inserted in the center comes out clean.
Cool completely and ice with your favorite cream cheese icing. (I use a plain vanilla glaze myself).

Nutrition Facts : Calories 509.6, Fat 29.4, SaturatedFat 5.9, Cholesterol 46.5, Sodium 669.1, Carbohydrate 60.6, Fiber 3.7, Sugar 40.4, Protein 5.3

CAN'T BELIEVE IT'S GLUTEN-FREE CARROT CAKE

Can't Believe It's Gluten-Free Carrot Cake image

This is one of my favourite recipes that I have discovered. It is moist and tastes almost identical to the wheat containing carrot cake. It is without a doubt my favourite recipe from Robin Rybergs cookbook 'The Gluten free Kitchen'.

Provided by GlutenFreeGirl

Categories Dessert

Time 1h15m

Yield 1 cake, 9 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup oil
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
3/4 cup cornstarch
2/3 cup potato starch
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3 tablespoons water
1/2 cup chopped nuts (optional)
1 1/2 cups packed grated carrots (about 4 medium carrots)
2 cups powdered sugar
3 ounces cream cheese
2 tablespoons butter, softened
1 teaspoon vanilla flavoring
3 drops milk

Steps:

Preheat oven to 300 degrees.
In a large bowl, combine oil, sugar, and brown sugar. Mix well.
Add all remaining ingredients except for nuts and carrots. Mix well, being sure that no lumps remain in the batter.
Mix in carrots and nuts.
Pour batter into greased 8x8 or 9x9 baking pan.Bake 45-55 minutes, until toothpick inserted in center tests clean.
Note that this cake with have a bit of a dome when first removed from the oven. It will settle as it cools.
For icing: Combine powdered sugar, cream cheese, butter, and vanilla. Beat very well. Add a few drops of milk as needed.
Spread icing on cooled cake.Freeze extra portions.

Nutrition Facts : Calories 529.1, Fat 22.9, SaturatedFat 7.9, Cholesterol 78.4, Sodium 391, Carbohydrate 76.2, Fiber 1.4, Sugar 50.3, Protein 6.5

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