Carrot Cake With Cream Cheese Frosting Gluten Free Recipes

SUGAR FREE CARROT CAKE RECIPE

Steps:

• Preheat the oven at 350 degrees F. Grease an 8-inch springform cake tin with cooking spray and line with parchment paper.
• In a large bowl, mix the carrots, almond flour, desiccated coconut, walnuts or pecans, cranberries, ground cinnamon, baking powder, ground ginger, ground green cardamom, nutmeg, and salt.
• In another bowl, add in the eggs, honey, milk, coconut oil, applesauce, and vanilla extract. Whisk to combine.
• Add the dry mixture into your wet mixture until evenly combined
• Transfer the cake batter to your cake tin. Bake it in the oven for roughly 45 minutes, or until a cake tester comes out clean.
• Once your cake is done baking, remove it from the pan and allow it cool on a rack.
• In a chilled mixing bowl beat the heavy cream until soft peaks form.
• In a separate bowl, add in the cream cheese, honey, and vanilla extract. Cream until smooth, roughly 5 minutes.
• Fold in the whipped cream to your cream cheese mixture until evenly incorporated.
• Spread your cream cheese frosting over your cooled cake.
• Stick roughly 4 pieces of toothpicks into the cake and place your cling film on top. This will prevent the cling film from sticking to your frosting.
• Cover your carrot cake and chill until the frosting becomes firm. Enjoy your sugar-free carrot cake at room temperature or served chilled.

GLUTEN-FREE CARROT CAKE RECIPE

Steps:

• Gather the ingredients.
• Position a rack in the lower portion of the oven and heat to 350 F. Generously spray two 9-inch round cake pans with cooking spray and line the bottoms with circles of parchment paper.
• Combine the eggs, brown sugar, and granulated sugar in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until light and fluffy, about 3 minutes. Alternatively, whisk by hand or use and electric hand mixer.
• Add the oil, buttermilk, and 1 teaspoon vanilla. Mix on low until well combined, scraping down the bowl occasionally.
• Add the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Beat on low until ingredients are just combined, about 20 seconds.
• Fold in the carrots with a rubber spatula until well combined. Fold in the walnuts and/or raisins, if using, until well combined.
• Divide the cake batter evenly between the prepared pans.
• Bake until a toothpick inserted into the center comes out clean or with a crumb or two attached. The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them, about 30 minutes. Let the cakes cool in the pan for a few minutes before removing to a cooling rack to cool completely.
• To make the cream cheese frosting, whip the cream cheese and butter with an electric mixer until creamy and light, about 2 minutes.
• Add the remaining 1 teaspoon vanilla extract and beat to incorporate. Add the confectioners' sugar one cup at a time, beating after each addition.
• If the frosting feels thin, add more confectioners' sugar one tablespoon at a time until reaching desired consistency.
• Chill the cakes in the refrigerator for about 30 minutes before frosting and serving.

CARROT CAKE WITH CREAM CHEESE FROSTING - GLUTEN FREE

Steps:

• Preheat the oven to 180°C (350°F )Grease a deep 23cm square cake tin and line the base and sides with baking paper.
• Combine the eggs, oil and brown sugar in a large bowl.
• Add the sifted flour, soda, salt and cinnamon. Beat with electric beaters until the mixture is smooth.
• Add the nuts and carrots and mix through well.
• Pour the mixture into the prepared tin and bake for 45 minutes. A skewer should come out clean when inserted into the centre of the cake.
• Allow the cake to rest in the tin for 20 minutes before turning out onto a wire rack to cool.
• To make the frosting. Beat the cream cheese, butter, icing sugar and orange juice until the mixture is smooth and spreadable.
• Spread the icing over the cake.
• Decorate the cake with some extra chopped pecans or some orange or lemon zest if desired.