Moist Delicious Gluten Free Carrot Cake Recipes

GLUTEN FREE CARROT CAKE (DAIRY FREE SPONGE)

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

MOIST & DELICIOUS GLUTEN-FREE CARROT CAKE

Steps:

• Preheat your oven to 350
• Prepare cake by combining the first 7 ingredients in a bowl and beat with a mixer at low speed for 1 minute.
• Scrap sides of bowl and beat at medium high speed fro 2 minutes or until batter is smooth,scraping sides of bowl occasionally. (batter will be thick)
• Fold in carrots, raisins and walnuts until well blended.
• Spoon batter evenly into 2 (9-inch) round cake pans that have been coated with cooking spray.
• Place in oven and bake for 30 minutes or until a wooden toothpick inserted in center comes out clean.
• Remove from oven and place of cooking rack and let cool in pan for 10 minutes;remove from pan and cook completely one wire rack.
• While cake is cooling, prepare the frosting by adding cream cheese, milk and vanilla in a large bowl and beat with a mixer at high speed until creamy.
• Gradually add powdered sugar and beat at low speed just until blended.
• Place 1 cake layer on a plate and spread top with 1/2 cup of frosting.
• Top with remaining cake layer and spread remaining frosting over top and sides of cake.

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.