GLUTEN-FREE CARROT CAKE
Junior cook Emily shares her simple, no-fuss recipe for gluten-free carrot cake
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h15m
Yield Serves 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 599 calories, Fat 28 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 64 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
GLUTEN FREE CARROT CAKE
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
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
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.
Nutrition Facts : Calories 843 kcal, Carbohydrate 92 g, Cholesterol 141 mg, Fiber 2 g, Protein 7 g, SaturatedFat 20 g, Sodium 439 mg, Sugar 66 g, Fat 51 g, UnsaturatedFat 0 g
CARROT CAKE (GLUTEN-FREE, CASEIN/DAIRY-FREE)
A delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes. Can be made vegan with egg-replacer instead of eggs. Top with your favourite icing, or a sprinking of icing sugar. I often use more pineapple, and mix it with cinnamon and raisins, and make a warm glaze before serving. Simply double the recipe for a two-tiered version.
Provided by Laurie150
Categories Quick Breads
Time 1h5m
Yield 9 large pieces, 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Lightly grease or prepare an 8x8 square pan, or 9 inch round pan.
- In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
- In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients.
- Stir in raisins and walnuts.
- Fold in the carrots and pineapple.
- Mix well, but don't over mix.
- Bake for 35 to 45 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely in the pans set over a wire rack.
Nutrition Facts : Calories 202.3, Fat 11.1, SaturatedFat 1.1, Cholesterol 20.7, Sodium 309.5, Carbohydrate 25, Fiber 2, Sugar 19, Protein 3
CAN'T BELIEVE IT'S GLUTEN-FREE CARROT CAKE
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
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
STEAMED GLUTEN FREE CARROT CAKE
My family has wheat allergies and I had to come up with a gluten free carrot cake that I could make in the TX summer heat. My family loved this recipe and I even steam it in the winter. It can be steamed on the stove top or in a slow cooker/crockpot. It's moist and flavorful and it's great with cream cheese frosting.
Provided by 3RiversCook
Categories Dessert
Time 1h5m
Yield 1 8-inch round cake pan or 1-1/2 quart casserole dis, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Grease and line a 8-inch cake pan or 1-1/2 quart casserole dish with parchment. Make sure it fits into your steamer or slow cooker.
- In a large bowl sift or whisk the first 7 dry ingredients until well combined. In a medium bowl mix the brown sugar and the next 7 wet ingredients until well combined. Pour the wet ingredients into the dry ingredients and mix until combined.
- Pour the batter into the pan or dish and place in the steamer. Add hot water to your steamer to reach at least an inch and place double layer of paper towels to fit pan and cover with towels hanging out to help catch excess steam from dripping on cake. Bring water to a boil and lower heat to medium low steam on stove for 45-50 minutes check with a toothpick in the center. It should be dry.
- In a slow cooker add about 1 cup of water to the bottom of slow cooker. Place you pan or dish in the bottom. Place a double layer of paper towel to hang over the top. Place lid on cooker and cook on high for 50-60 minutes Check with a toothpick .
Nutrition Facts : Calories 405.8, Fat 20.1, SaturatedFat 4.2, Cholesterol 62, Sodium 300, Carbohydrate 53.4, Fiber 2.2, Sugar 32.3, Protein 4.9
DELICIOUS GLUTEN FREE CARROT CAKE
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
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
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