Steamed Gluten Free 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.

STEAMED GLUTEN FREE CARROT CAKE

Steps:

• Grease and line a 8-inch cake pan or 1-1/2 quart casserole dish with parchment. Make sure it fits into your steamer or slow cooker.
• In a large bowl sift or whisk the first 7 dry ingredients until well combined. In a medium bowl mix the brown sugar and the next 7 wet ingredients until well combined. Pour the wet ingredients into the dry ingredients and mix until combined.
• Pour the batter into the pan or dish and place in the steamer. Add hot water to your steamer to reach at least an inch and place double layer of paper towels to fit pan and cover with towels hanging out to help catch excess steam from dripping on cake. Bring water to a boil and lower heat to medium low steam on stove for 45-50 minutes check with a toothpick in the center. It should be dry.
• In a slow cooker add about 1 cup of water to the bottom of slow cooker. Place you pan or dish in the bottom. Place a double layer of paper towel to hang over the top. Place lid on cooker and cook on high for 50-60 minutes Check with a toothpick .

GLUTEN FREE CARROT CAKE

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).

CAN'T BELIEVE IT'S GLUTEN-FREE CARROT CAKE

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.

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 AND DAIRY FREE BANANA STEAMED CAKE WITH SUGAR CRUMB TOPPI

Steps:

• 1. Boil water on high heat for the steamer beforehand.
• 2. In a bowl, sift together the dry ingredients. Make sure to mix it well. Set it aside.
• 3. In another larger bowl, beat the eggs then combine mashed/pureed bananas and canola oil.
• 4. With a mixer, gradually add the dry ingredients until every last bit is blended.
• 5. Oil a baking pan or any type of container appropriate for steaming. (It doesn't really matter what shape it is as long as it fits the steamer and can also contain the batter leaving an inch allowance for puffing up.).
• 6. When the water boils, place the container and steam for 20 minutes.
• 7. Mix the ingredients for the sugar crumb topping. Mix well.
• 8. After 25 minutes, the cake has already puffed up. Spread the sugar crumb topping and continue steaming for 5 more minutes or until a fork or toothpick comes out clean when the middle part of the cake is poked all the way through.
• 9. Place on a rack and let it cool for about 20 minutes(or until you can resist the urge of devouring the whole thing). Enjoy!

GLUTEN FREE CARROT BEET CAKE (WITH OR WITHOUT CHOCOLATE)

Steps:

• In large mixing bowl, mix carrots, grated or ground beets, eggs, vegetable oil, vanilla and hot water and only (1) of the extracts, if desired.
• Note: If using canned beets, make sure they are drained well, before cutting.
• In another bowl, mix dry ingredients: rice flour,salt, baking powder, cinnamon, baking soda. Mix well.
• Add nuts.
• Beat Egg whites in a separate bowl until stiff.
• Add dry mixture into wet mixture, a little at a time, and mix well.
• Now add cocoa powder if you want a chocolate flavor.Any of the extracts go well with the chocolate.
• Preheat oven 350*.
• Fold in beaten egg whites into the batter.
• Spray Pam into bundt pan, grease well.
• Carefully pour mixed batter.
• Bake for 50 minutes. Take out of oven and let set at least 10 minutes before inverting. I use a narrow spatula to run around the inside & outside of bundt pan.
• If using orange extract, decorate cake platter with thin slices of cut fresh oranges.

DELICIOUS GLUTEN FREE CARROT CAKE

Steps:

• Cake:.
• Preheat oven to 350 F (180 C).
• Beat sugar, drained crushed pineapple, and applesauce together. Then add eggs and carrots.
• In another bowl you will mix together the flour, baking soda, salt, cinnamon, nutmeg, and chopped pecans (optional).
• Next slowly add the dry ingredients into the wet ingredients and mix well until fully blended.
• Pour into greased cake pan(s) and place in oven.
• Bake for 30-40 minutes until inserted toothpick comes out clean.
• Icing:.
• Beat the cream cheese and room temperature butter until soft. Add the remaining powdered sugar and pecans until evenly blended.
• Wait at least 1 hour for cake to cool before icing.

GLUTEN-FREE CARROT CAKE

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.