GLUTEN FREE CARROT CAKE (DAIRY FREE SPONGE)
This gluten free CarrotCake is hands-down the BEST carrot cake I have ever eaten. Moist, nutty, lightly-spiced, with a hint of orange... Eat on its own, or slather with decadent cream cheese frosting.
Provided by Gluten Free Alchemist - Kate Dowse
Categories Birthday Cake Sweet Treats Tea Time
Time 1h
Number Of Ingredients 17
Steps:
- To toast the pecans, spread on a baking tray and place in the oven at 180 C/350 F/Gas 4 for about 10 minutes, turning a couple of times during toasting.
- Allow to cool completely and rough-chop to desired size. Set aside.
- While the pecans are toasting : Coarse-grate the pre-peeled and trimmed carrots. Set aside.
- Zest the orange and set aside with the carrots.
- Weigh and mix together the flour, almonds, xanthan gum, salt, baking powder, bicarbonate of soda, and spices. TIP : Weigh into an airtight container and shake vigorously to mix. Set aside.
- Preheat the oven to 170 C/325 F/Gas 3.
- Base-line two 8 inch (20 cm), non-stick, round baking tins with baking paper.
- Weigh the sugar, eggs, oil, carrot puree and vanilla extract into a large mixing bowl.
- Beat thoroughly for at least 3 to 4 minutes using an electric whisk until well blended, smooth, silky and beginning to pale.
- Add the carrots and zest to the bowl and gently fold through.
- Add the chopped pecans and dry flour-spice mix and gently fold through until just combined and even.
- Divide the mixture between the two cake tins evenly and smooth the tops.
- Bake for 30 to 40 minutes until a skewer inserted comes out clean and the tops are firm.
- Remove the cakes from the tins and transfer to a wire rack to cool, placing a clean tea towel over the top.
- Once completely cool, layer and decorate with cream cheese frosting (see separate recipe sheet).
- You may also wish to decorate with some caramelised chopped pecans and caramelised carrot. See NOTES below
Nutrition Facts : Calories 381.3 kcal, Carbohydrate 39.6 g, Protein 5.7 g, Fat 24.1 g, SaturatedFat 2.5 g, Cholesterol 53.1 mg, Sodium 99 mg, Fiber 4.3 g, Sugar 25.9 g, ServingSize 1 serving
EASY GLUTEN-FREE CARROT CAKE
I have had many people try this and couldn't believe how moist and delicious it was for gluten free.
Provided by SueAnne McInnis
Categories Desserts Cakes Carrot Cake Recipes
Time 1h25m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 50.2 g, Cholesterol 66.9 mg, Fat 27.2 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 7.3 g, Sodium 400.5 mg, Sugar 37.8 g
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 WITH A KICK
Carrot cake with spice and an after-burner. Tastes great topped with whipped cream or powdered sugar. You can also bake the cake in two 8-inch round pans.
Provided by LeeAnn Quiroz
Categories Desserts Cakes Carrot Cake Recipes
Time 1h10m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Whisk flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl.
- Beat oil, applesauce, brown sugar, white sugar, and orange juice together in a separate bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into applesauce mixture, beating until each egg is fully incorporated before adding next egg.
- Mix flour mixture into applesauce mixture, alternating with carrots, walnuts, and jalapeno pepper, until batter is just blended; pour into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 19.9 g, Cholesterol 46.5 mg, Fat 14 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 2.3 g, Sodium 162.7 mg, Sugar 18.3 g
GLUTEN FREE CARROT CAKE FROM A MIX
Make and share this Gluten Free Carrot Cake from a Mix recipe from Food.com.
Provided by MrsRRolen
Categories Dessert
Time 2h15m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
- In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
- Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
- In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.
Nutrition Facts : Calories 245.4, Fat 16.9, SaturatedFat 9.5, Cholesterol 82.4, Sodium 141.6, Carbohydrate 22.3, Fiber 0.9, Sugar 20.7, Protein 2.7
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 PROTEIN CAKE - GLUTEN FREE
Here's my recipe for a very high protein, delicious snack that I like to whip together before I exercise - it's a dense, not overly sweet treat that is great for post workout, or any time you're craving carrot cake without all the fat and calories. It has 11g Protein per slice and 6g net Carbs.
Provided by mileen
Categories Dessert
Time 50m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 14
Steps:
- Chop the carrots into 1" discs, then cook them however you like, I steamed them but you can also boil them.
- While the carrots are cooking, mix all the dry ingredients together in a large bowl.
- The carrots are done when a fork inserted in one of them comes out easily, about 12 minutes.
- Put the carrots and 1/2 Cup of the cooking or steaming liquid into a blender with the Greek yogurt. Puree for about 30 seconds.
- Transfer the carrot mixture into the large bowl of dry ingredients.
- Add the vanilla and liquid egg whites last, stir together until everything is mixed inches.
- Pour the batter into an 8x8 pan sprayed with cooking oil.
- Bake for 30-40 minutes at 375 degrees.
- Here are the nutrition facts for one slice: 92 Calories, 1g Fat, 9g Carbs, 3g Fiber, 2g Sugar, 11g Protein.
Nutrition Facts : Calories 47.2, Fat 0.4, SaturatedFat 0.1, Sodium 130.9, Carbohydrate 9.4, Fiber 1.8, Sugar 1.3, Protein 1.4
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
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
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
FAMILY-FAVORITE GLUTEN-FREE CARROT CAKE
I have been making this recipe for over 20 years and it is a hit among family and friends.
Provided by My Hot Southern Mess
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
- Mix sugar, oil, applesauce, and eggs together in a large bowl until well blended. Stir in flour, cinnamon, baking soda, vanilla extract, and nutmeg; mix well. Stir in shredded carrots and pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 46.9 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 148.8 mg, Sugar 28.7 g
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