The Worlds Best Carrot Cake Gluten Free 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

COCONUT CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
• In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
• Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.