Gluten Free Carrot Cake Recipes

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).

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.

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.

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.

Steps:

• Heat oven to 350°F Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
• In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
• Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
• In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

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.

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.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Lightly spray or rub a 9 x 13-inch baking dish with vegetable oil.
• Sift or whisk together the flours, baking powder and soda, spices, salt, and xanthan gum in a medium bowl.
• In a large mixing bowl, beat the oil and sugar on high for a few minutes or until thick and creamy. Add the egg replacer, applesauce, and vanilla, and stir well. Stir in the carrots and pineapple.
• Add the dry mixture into the wet mixture, and stir. Add the walnuts and coconut, if using, and stir again.
• Pour the batter into the prepared baking dish and bake 30-35 minutes, testing with a toothpick after 20 minutes. Do not overbake. Cool on a wire rack, and frost if desired.

Steps:

• (Make sure the carrots are grated before using them in the recipe, as well as chopping the almonds).
• Mix all ingredients together and bake in a 9x13-inch pan or in small cupcake holders (spray Pam butter-like spray) for 45 minutes on 350 degrees. If using oil instead of apple sauce, allow to cook one hour.
• Whip frosting ingredients together. Wait till cool to frost.
• To entice my daughter to eat them I put orange and yellow sprinkles on it, or you could also decorate it with little "frosting carrots". Have fun with this cake; it's very versatile and good for you. You can use all of the optional toppings as well if you'd like. You can reference the other cake here.
• On a side note, this frosting is also good with some sugar free fat free vanilla or cheesecake pudding, and also makes a great dipping sauce for apples.