Gf Carrot Cake Food

GLUTEN-FREE CARROT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin with baking parchment.
• Beat the butter and sugar until soft and creamy, then stir in the grated carrot and sultanas. Pour the eggs into the mix a little at a time.
• Add the flour, cinnamon, baking powder and most of the chopped nuts and mix well. Tip the mix into the loaf tin, then bake for 50-55 mins or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 mins, then remove from the tin and cool completely on a wire rack.
• Meanwhile, make the icing. Beat the butter in a large bowl until it is really soft, add the icing sugar and cinnamon, then beat until thick and creamy. When the cake is cool, spread the icing on top, then sprinkle with a little more cinnamon and the remaining chopped nuts.

GLUTEN-FREE CARROT CAKE RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the lower portion of the oven and heat to 350 F. Generously spray two 9-inch round cake pans with cooking spray and line the bottoms with circles of parchment paper.
• Combine the eggs, brown sugar, and granulated sugar in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until light and fluffy, about 3 minutes. Alternatively, whisk by hand or use and electric hand mixer.
• Add the oil, buttermilk, and 1 teaspoon vanilla. Mix on low until well combined, scraping down the bowl occasionally.
• Add the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Beat on low until ingredients are just combined, about 20 seconds.
• Fold in the carrots with a rubber spatula until well combined. Fold in the walnuts and/or raisins, if using, until well combined.
• Divide the cake batter evenly between the prepared pans.
• Bake until a toothpick inserted into the center comes out clean or with a crumb or two attached. The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them, about 30 minutes. Let the cakes cool in the pan for a few minutes before removing to a cooling rack to cool completely.
• To make the cream cheese frosting, whip the cream cheese and butter with an electric mixer until creamy and light, about 2 minutes.
• Add the remaining 1 teaspoon vanilla extract and beat to incorporate. Add the confectioners' sugar one cup at a time, beating after each addition.
• If the frosting feels thin, add more confectioners' sugar one tablespoon at a time until reaching desired consistency.
• Chill the cakes in the refrigerator for about 30 minutes before frosting and serving.

EASY GLUTEN-FREE CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Beat white sugar and vegetable oil together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, mixing well after each addition. Add 1/2 teaspoon vanilla extract and mix.
• Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter; pour into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Allow cake to cool completely, at least 30 minutes.
• Beat cream cheese and butter together in a bowl using an electric mixer; beat in confectioners' sugar, a little at a time, until icing is smooth and creamy. Add 1 teaspoon vanilla extract and beat well. Spread icing onto cake.

GLUTEN FREE CARROT CAKE

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).