GLUTEN-FREE CARROT CAKE
Deliciously spiced gluten-free carrot cake - perfect with a nice cup of tea
Provided by Jamie Oliver
Categories Desserts Vegetables Alfresco Dinner Party Mother's day Snacks
Time 1h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
- Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
- Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
- Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
- Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.
Nutrition Facts : Calories 389 calories, Fat 24.5 g fat, SaturatedFat 6.5 g saturated fat, Protein 4.2 g protein, Carbohydrate 40 g carbohydrate, Sugar 25.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
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
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 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
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 CUPCAKES
Original Post - http://glutenfreeonashoestring.com/gluten-free-carrot-cake-cupcakes/ The secret to making these truly stand-out little carrot cakes? You beat the oil with the eggs and milk until very well-combined and frothy before adding them to the dry ingredients. This way, the cupcakes are light and fluffy, moist and tender-but never ever oily. Cakes made with oil instead of butter can be very moist, but can become oily if the ingredient proportions aren't just right, or if the method isn't proper. Not this time.
Provided by Monzeeki
Categories Dessert
Time 35m
Yield 24 Cupcakes
Number Of Ingredients 18
Steps:
- Preheat your oven to 350°F Grease or line two standard 12-cup muffin tins, and set them aside.
- Make the cupcake batter. In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, cinnamon and granulated sugar. Whisk to combine well. Add the brown sugar, and whisk again to combine, working to break up any lumps in the brown sugar. Add the grated carrots and chopped nuts to the dry ingredients, and mix to combine.
- In a separate, medium-sized bowl, place the oil, eggs, vinegar and milk, and whisk to combine very well. The mixture should be become pale and frothy. Working quickly, create a well in the center of the bowl of dry ingredients, and pour in the oil and eggs mixture. Mix to combine. The batter will be thick, but soft.
- Bake the cupcakes. Fill the wells of the prepared muffin tins about 3/4 of the way full with batter, and shake the pan back and forth to distribute the batter evenly in each well. One at a time, place the muffin tins in the center of the preheated oven and bake until a toothpick inserted in the center of the cupcakes comes out with no more than a few moist crumbs attached (about 20 minutes). Remove the tin from the oven from the oven and allow the cupcakes to cool in the pan for at least 5 minutes before transferring to a wire rack to cool completely. Repeat with the remaining muffin tin.
- Make the frosting. While the muffins are cooling, make the frosting. In the bowl of your stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), place the cream cheese and butter. Beat on medium speed until light and fluffy. Add the salt, and 2 cups of confectioners' sugar. Mix on low speed until the sugar is absorbed. Then, turn the mixer to high speed and beat until the frosting is thickened and fluffy. Add more confectioners' sugar as necessary to thicken the frosting enough to hold its shape when scooped with a spoon. Spoon or pipe the frosting onto the cooled cupcakes.
Nutrition Facts : Calories 233.8, Fat 14, SaturatedFat 4.1, Cholesterol 44.7, Sodium 205.6, Carbohydrate 26.4, Fiber 1, Sugar 24.3, Protein 2.4
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