Gluten Free Low Fat Spiced Carrot Cake Recipes

GLUTEN-FREE CARROT CAKE

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.

EASY GLUTEN-FREE CARROT CAKE

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.

GLUTEN-FREE CARROT CAKE

Steps:

• In a large bowl, beat the sugar, pineapple, eggs and mayonnaise until well blended. Combine the rice flour, potato starch, soy flour, baking soda, cinnamon, xanthan gum, ginger and salt; gradually beat into sugar mixture until blended. Stir in carrots and coconut., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange zest and vanilla; beat until smooth. Spread over top of cake. Refrigerate leftovers.

GLUTEN FREE, LOW FAT, SPICED CARROT CAKE

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.

SPICED CARROT CAKE (GLUTEN FREE)

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 CARROT CAKE

Steps:

• Heat oven to 350°F. Lightly grease bottom only of 8- or 9-inch round cake pan. Place cooking parchment paper round in bottom of pan; grease parchment paper.
• In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until light in color and fluffy. Add oil and 1 teaspoon vanilla, and beat until smooth.
• In medium bowl, mix flour blend, cinnamon, xanthan gum, baking soda, baking powder and salt. Beat into egg mixture, 1/2 cup at a time, on low speed until blended. Stir in carrots and nuts. Pour batter into pan.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• Meanwhile, in medium bowl, beat softened butter, cream cheese and 3/4 teaspoon vanilla with electric mixer on medium speed until creamy. Slowly beat in powdered sugar. On low speed, beat in enough milk until desired spreading consistency. Place cake on serving plate; frost side and top with frosting.