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 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
SPICED CARROT CAKE (GLUTEN FREE)
The key ingredients to this cake are the cinnamon and ginger, which add a warm welcoming spicy flavor. Especially delightful when served with vanilla ice cream, yoghurt or crème fraiche. This recipe is loosely adapted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, 2007.
Provided by Vegetarian Hostess
Categories Dessert
Time 1h10m
Yield 10 slices
Number Of Ingredients 15
Steps:
- Make sure all your ingredients are at room temperature. Preheat oven to 350°F degrees. Grease a 9 x 13 x 2-inch baking dish.
- In a large bowl, sift the flours, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
- With a whisk, lightly beat together the oil and butter. Then beat in the eggs. Pour this mixture into the flour mixture and blend. Stir in the carrots, ginger and walnuts (optional).
- Spread the batter in the prepared pan. Bake for 45 minutes. Check if done, if not bake at 5 minute intervals until toothpick inserted comes out clean.
- Let cool in the pan for 15 minutes, invert onto a rack and cool.
GLUTEN FREE, LOW FAT, SPICED CARROT CAKE
Delectable, low fat, gluten-free cake that doesn't require dozens of specialty flours and ingredients. Moister and lighter than traditional versions. Chock full of carrots, but the kids will never know.
Provided by N N N
Categories Dessert
Time 1h15m
Yield 1 2-layer cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Spray (2) 9 inches round cake pans with cooking spray. Line bottoms and sides with parchment paper cut to fit pans (the better the fit, the easier the turn out).
- In a bowl, combine carrots and ginger, and dust with 1/2 cup flour. Toss with fingers, making sure that all pieces are coated with flour. Retain excess flour; do not discard.
- Sift all dry ingredients together.
- On low speed, using hand mixer or stand mixer, mix all wet ingredients together in a large bowl.
- Add dry ingredients to wet ingredients in mixer bowl. Mix on medium speed until incorporated.
- Add carrot, ginger and flour mixture to batter. Mix on low speed just until incorporated.
- Pour half the batter into each prepared cake pan, and bake in middle of pre-heated oven for 45 minutes, rotating pans half way through baking time.
- Check for doneness by inserting a toothpick. Add time if necessary. When toothpick comes out dry, remove pans from oven and allow to cool 10 minutes.
- Turn cakes out onto baking racks, and allow to cool completely before frosting.
- Frost cakes if desired. For fat-free cream cheese frosting, combine (2) 8 oz. packages fat-free cream cheese with 1 1/2 teaspoons pure vanilla extract, 1 cup sifted confectioner's sugar and 2-3 tablespoons milk. Mix on medium speed until smooth and fluffy.
Nutrition Facts : Calories 121, Fat 2.1, SaturatedFat 0.6, Cholesterol 32.2, Sodium 204.7, Carbohydrate 24.9, Fiber 0.6, Sugar 21.1, Protein 1.6
SPICED CARROT CAKE
You can use more orange juice instead of the orange liqueur if you prefer. The soaking time of the apricots is not included in the recipe timing.
Provided by PetsRus
Categories Dessert
Time 1h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Zest the orange, cover and set aside for the frosting.
- Juice the orange, add the chopped apricots and mix with the orange juice, leave to soak for at least 3 hours.
- When ready to make the cake, preheat the oven to 300F and line the base of a 2lb loaf tin with parchment paper.
- Sift the flour together with the cinnamon, ginger, allspice, cloves and the baking soda into a mixing bowl.
- Add the brown sugar, chopped pecans, carrots and the apricots with the juice, (reserve 2 tablespoons of the orange juice), mix well.
- Beat together the eggs with the oil, add to the mix and mix again.
- Spoon into the prepared loaf tin and bake for 50-60 minutes.
- Test with a wooden skewer whether the cake is done, (it should come out clean and dry), otherwise cook a bit longer.
- Turn the cake out of the tin and let it cool until slightly warm.
- Mix the two tablespoons of Grand Marnier and the two tablespoons of the reserved orange juice, return the cake to the tin, poke holes in the top and drizzle the liquid over to soak up the juices.
- Beat together the cream cheese, confectioners sugar and the orange zest, taste if you find it sweet enough, if not, add more sugar.
- Take the cake out of the tin, remove parchment paper and spread the frosting on the top.
- Decorate with the halved pecans.
Nutrition Facts : Calories 371.5, Fat 21.2, SaturatedFat 5.7, Cholesterol 71.1, Sodium 186.1, Carbohydrate 42, Fiber 2.3, Sugar 27.1, Protein 5.5
THE WORLDS BEST CARROT CAKE (GLUTEN FREE)
The best gluten free carrot cake I've ever had! The use of mayo may seem odd but it really does a lot for the texture, don't try to substitute it - you just won't get the same results.
Provided by zepharum
Categories Dessert
Time 1h30m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F
- In a bowl, stir together the flours, xantham gum, baking soda, cinnamon, ginger and salt. Set aside.
- In a large bowl, beat together the eggs, sugar, mayonnaise and pinepple, not drained.
- Gradually beat in the flour mixture until well mixed.
- Fold in the carrots and walnuts, if using.
- Pour the batter into a greased 9" by 13" pan.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Frost with a cream cheese frosting if desired.
Nutrition Facts : Calories 4520.6, Fat 112.7, SaturatedFat 20.2, Cholesterol 907.1, Sodium 5913.5, Carbohydrate 834, Fiber 25.9, Sugar 500, Protein 68.3
CARROT SPICE CAKE
This is a very old Le Leche League recipe from an old friend Sylvia. Simply the best carrot spice cake I have ever baked or eaten that includes my DH's carrot cake! It is so easy to make this dense rich tasting cake!
Provided by oilpatchjo
Categories Dessert
Time 1h20m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- A well greased and floured bunt pan ready for cake batter.
- First 8 ingredients into a pot bring to boil then simmer for 5 minutes.
- Cool mixture and set aside.
- Next 5 ingredients sift and dump into the cooled mixture blend together.
- Pour ingredients into bunt pan.
- Into the oven @ 375 degree's for 50 minutes.
- Make an icing of icing sugar and fresh lemon to taste and drizzle over cake while warm.
Nutrition Facts : Calories 775.1, Fat 22.2, SaturatedFat 8.9, Cholesterol 30.5, Sodium 652, Carbohydrate 143.5, Fiber 10.5, Sugar 91.5, Protein 11.7
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