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
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
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 VEGAN CARROT CAKE
From The Gluten-Free Vegan by Susan O'Brien. This is one of the best carrot cakes I've ever had. It's super moist and flavorful, delicious on its own, but you can also frost it with my Recipe #419091 or your favorite vegan cream-cheese frosting.
Provided by Prose
Categories Dessert
Time 45m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees Fahrenheit. Lightly spray or rub a 9 x 13-inch baking dish with vegetable oil.
- Sift or whisk together the flours, baking powder and soda, spices, salt, and xanthan gum in a medium bowl.
- In a large mixing bowl, beat the oil and sugar on high for a few minutes or until thick and creamy. Add the egg replacer, applesauce, and vanilla, and stir well. Stir in the carrots and pineapple.
- Add the dry mixture into the wet mixture, and stir. Add the walnuts and coconut, if using, and stir again.
- Pour the batter into the prepared baking dish and bake 30-35 minutes, testing with a toothpick after 20 minutes. Do not overbake. Cool on a wire rack, and frost if desired.
Nutrition Facts : Calories 221.9, Fat 9.6, SaturatedFat 0.8, Sodium 281.4, Carbohydrate 33.9, Fiber 1.5, Sugar 22.1, Protein 1.2
GLUTEN FREE CARROT CAKE
This recipe was modified from the Gluten free Carrot Cake recipe on elenaspantry.com. It is an amazing, dense, flavorful carrot cake that approximates the wheat-ful variety.
Provided by Leigha
Categories Quick Breads
Time 40m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine almond flour, rice flour, salt, baking soda, sugar, cinnamon and nutmeg.
- In a separate bowl, mix together eggs, agave, oil and vanilla.
- Stir carrots, raisins, walnuts, and pineapple in to wet ingredients.
- Mix the wet and dry ingredients.
- Line 8 muffins tin spaces with paper muffin cups, or grease.
- Bake at 325 for 25 minutes.
Nutrition Facts : Calories 292.9, Fat 15, SaturatedFat 1.7, Cholesterol 79.3, Sodium 266.2, Carbohydrate 35.1, Fiber 3.3, Sugar 17.6, Protein 6.9
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 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
EASY CARROT CAKE CUPCAKES
These carrot cake cupcakes are made extra easy thanks to a box of Betty's cake mix! With just 10 minutes of prep, 24 servings of everyone's favorite springtime treat could baking away in your oven. And their easy assembly doesn't bar you from customizing these sweet treats. Go ahead and choose your own adventure by mixing in chopped nuts, like pecans or walnuts, for a bit of crunch; stirring in shredded coconut for more texture; adding in raisins, dried fruits or even chocolate chips for a little added sweetness. Add what appeals to you and the end results will be delicious!
Provided by Arlene Cummings
Categories Dessert
Time 50m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes.
- Stir in up to three of the added ingredients and mix gently. Pour into baking cups in cupcake pan, filling each about 2/3 full.
- Bake 17-22 minutes. Cool completely. Pipe or spread frosting over cupcakes. Decorate as desired.
Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 0 g
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