Flourless Carrot Bundt Cake Recipes

Steps:

• Heat the oven to 350 degrees with a rack in the middle. Oil a 9-inch springform pan, and line it with parchment. Lightly oil the parchment.
• Combine the almonds and the turbinado sugar in a food processor fitted with the steel blade. Blend until the almonds are finely ground. Add the baking powder, salt, cinnamon, nutmeg and lemon zest, and pulse together.
• Beat the eggs until thick in the bowl of a standing mixer fitted with the whisk attachment, or with an electric beater. Add the organic sugar, and continue to beat until the mixture is thick and forms a ribbon when lifted from the bowl with a spatula. Beat in the vanilla. Add the almond mixture and the carrots in three alternating additions, and slowly beat or fold in each time.
• Scrape the batter into the prepared cake pan. Place in the oven, and bake one hour until firm to the touch and beginning to pull away from the pan. A toothpick inserted into the center of the cake should come out clean. Remove from the heat, and allow to cool on a rack for 10 minutes. Run a knife around the edges of the pan, and carefully remove the spring form ring. Allow the cake to cool completely, then wrap tightly in plastic.

Steps:

• Preheat oven to 350.
• Combine carrots, eggs, oil, and baby food in a large bowl.
• In smaller bowl, mix together flour, baking soda, cinnamon, and salt. Then stir these dry ingredients into the carrot egg mix.
• Pour into greased 8"square pan. Bake 30 minutes
• Figures are for the whole cake and frosting.
• using nonfat cream cheese=1326 cals, 110 fat, 75 fiber.
• using reg. cream cheese=1606 cals, 150 fat, 75 fiber.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan.
• Sift together the flour, baking soda, cinnamon and salt. Set aside.
• In a large bowl, mix the oil and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture just until combined. Stir in chopped pecans, carrot baby food, grated carrots, and coconut. Pour batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Combine cream cheese, sugar, and egg in a bowl for filling, mixing until well blended. Set aside.
• Combine flour, sugar, baking soda, cinnamon, and salt for cake in a bowl. Add oil and eggs; mix until moistened. Fold in carrots. Reserve 2 cups of batter; pour remaining batter into the prepared pan. Pour cream cheese mixture over batter. Spoon reserved batter carefully over cream cheese mixture, spreading to cover.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes. Cool for 10 minutes; remove from the pan. Sprinkle with powdered sugar.

Steps:

• Set oven to 350 degrees F.
• Generously grease a bundt pan or a 10-inch tube pan.
• In a large bowl using an electric mixer at medium speed blend the eggs with oil, white and brown sugar and vanilla until no sugar granules remain (about 3 minutes).
• In a bowl sift together flour with baking powder, baking soda, salt, cinnamon and nutmeg.
• Add the flour mixture to the egg/oil mixture and beat until just combined.
• Mix in grated carrots and raisins.
• Pour into prepared bundt or tube pan.
• Bake for about 1 hour or until cake tests done.
• Cool cake for about 20 minutes then remove to a wire rack to cool.
• Refrigerate until completely cold.
• For the glaze; beat the confectioners sugar with cream cheese, corn syrup and vanilla.
• Spread over cold cake.