Family Favorite Gluten Free Carrot Cake Recipes
FAMILY-FAVORITE GLUTEN-FREE CARROT CAKE
I have been making this recipe for over 20 years and it is a hit among family and friends.
Provided by My Hot Southern Mess
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
- Mix sugar, oil, applesauce, and eggs together in a large bowl until well blended. Stir in flour, cinnamon, baking soda, vanilla extract, and nutmeg; mix well. Stir in shredded carrots and pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 46.9 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 148.8 mg, Sugar 28.7 g
BEST GLUTEN-FREE CARROT CAKE
A moist, delicious carrot cake with a lower sugar, lower fat, tangy cream cheese frosting. You can't tell it's gluten-free or lower fat/lower sugar.
Provided by Love to eat but no wheat
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h18m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
- Place shredded carrots in a microwave-safe bowl. Cover and cook in the microwave until slightly softened, about 3 minutes.
- Combine eggs, white sugar, and 1/2 cup sucralose sweetener in a large bowl; beat with an electric mixer until thick and creamy. Add canola oil, applesauce, cinnamon, baking powder, baking soda, and salt; beat until well blended.
- Fold carrots and pineapple into the bowl until well mixed. Add flour and xanthan gum; mix batter until no floury streaks remain. Scrape batter into the prepared pan using a rubber spatula.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Transfer to a wire rack to cool completely, at least 20 minutes.
- Combine Neufchatel cheese, confectioners' sugar, 1/2 cup sucralose sweetener, cream cheese, and buttery spread in a large bowl; beat with an electric mixer until frosting is light and fluffy.
- Spread frosting over cooled cake.
Nutrition Facts : Calories 466.7 calories, Carbohydrate 51 g, Cholesterol 86.9 mg, Fat 27.6 g, Fiber 4.5 g, Protein 7.7 g, SaturatedFat 8.3 g, Sodium 616 mg, Sugar 33.9 g
GLUTEN FREE CARROT CAKE
This is an adaptation of my Grandmother's recipe. She was an incredible cook. At the risk of becoming a heretic amongst my family, I have "de-gluten-ized" it. I think she would have been proud.
Provided by Cookie-Monster
Categories Dessert
Time 1h10m
Yield 1 Cake, 12 serving(s)
Number Of Ingredients 15
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).
Nutrition Facts : Calories 509.6, Fat 29.4, SaturatedFat 5.9, Cholesterol 46.5, Sodium 669.1, Carbohydrate 60.6, Fiber 3.7, Sugar 40.4, Protein 5.3
DELICIOUS GLUTEN FREE CARROT CAKE
This all time family favourite has just received a new twist! A deliciously rich Gluten Free cake that everyone can enjoy!
Provided by Baker Kelli
Categories Dessert
Time 1h
Yield 1 Cake, 16 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 335.4, Fat 10.9, SaturatedFat 5, Cholesterol 46.5, Sodium 318.1, Carbohydrate 59.9, Fiber 1.1, Sugar 56.1, Protein 2.2
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