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
EASY GLUTEN-FREE CARROT CAKE
Betty Crocker™ Gluten Free Yellow Cake Mix is the perfect base to create gluten-free versions of the desserts you're known for, like this recipe for Easy Gluten-Free Carrot Cake. Our gluten-free carrot cake recipe still has all the flavors you love, like cinnamon, nutmeg and vanilla. Finely shredded carrots, pecans or walnuts are added for a hearty, crunchy texture. Of course, a carrot cake wouldn't be complete without a cream cheese frosting. Check out our recipe for a gluten-free version that's as creamy and delicious as the original.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 12
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 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 36 g, TransFat 0 g
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
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