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
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
GLUTEN-FREE CARROT CAKE WITH ORANGE FROSTING
Make and share this Gluten-Free Carrot Cake with Orange Frosting recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- CARROT CAKE: Preheat the oven to moderately slow (160c).
- Grease a deep 20cm round cake tin, line the base and sides with baking paper.
- Sift flours, baking powder, bicarbonate soda and spice into a large bowl.
- Stir in the sugar, carrot and walnuts.
- Stir in the combined oil, cream and eggs until smooth.
- Pour the mixture into prepared cake tin and bake in a moderately slow oven for about one hour.
- Stand the cake for 10 minutes before turning onto a wire cake rack to cool.
- Top cake with Orange Frosting.
- ORANGE FROSTING: Beat the cheese and the rind in a small bowl with an electric mixer until light and fluffy.
- Gradually beat in the sifted icing sugar until smooth.
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GLUTEN FREE CARROT CAKE RECIPE WITH HAZELNUT AND ORANGE
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- Add the butter, brown sugar and caster sugar to a large mixing bowl and beat with an electric whisk until pale and creamy (approx 1-2 minutes). Add the eggs, flour, baking powder, xantham gum, cinnamon and mixed spice and beat until combined and smooth.
- Add the grated carrots and chopped hazelnuts and fold in using a wooden spoon or spatula until evenly distributed. Pour into the lined baking tin, smooth out the top and then bake for 50-55 minutes until a skewer comes out of the middle clean. Leave to cool completely on a wire rack before turning out of the tin and decorating.
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