Gluten Free Low Fat Spiced Carrot Cake Recipes

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GLUTEN FREE CARROT CAKE (DAIRY FREE SPONGE)



Gluten Free Carrot Cake (Dairy Free Sponge) image

This gluten free CarrotCake is hands-down the BEST carrot cake I have ever eaten. Moist, nutty, lightly-spiced, with a hint of orange... Eat on its own, or slather with decadent cream cheese frosting.

Provided by Gluten Free Alchemist - Kate Dowse

Categories     Birthday     Cake     Sweet Treats     Tea Time

Time 1h

Number Of Ingredients 17

100 g rough-chopped toasted pecans (toasted weight)
350 g grated carrots (peeled weight)
1 large orange (finely grated zest only)
200 g plain gluten free flour blend (I use Rice Free Blend B (see NOTES))
100 g ground almonds (almond meal)
1 tsp xanthan gum
pinch fine sea salt
2½ tsp GF baking powder
½ tsp bicarbonate of soda
2½ tsp ground cinnamon
¾ tsp ground ginger
½ tsp mixed spice
320 g soft light brown sugar
4 large eggs (UK large)
190 g sunflower oil (or olive oil) ((approx 200 ml))
60 g carrot puree ((I used a baby food pouch))
1 tsp vanilla extract

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

Nutrition Facts : Calories 381.3 kcal, Carbohydrate 39.6 g, Protein 5.7 g, Fat 24.1 g, SaturatedFat 2.5 g, Cholesterol 53.1 mg, Sodium 99 mg, Fiber 4.3 g, Sugar 25.9 g, ServingSize 1 serving

FAMILY-FAVORITE GLUTEN-FREE CARROT CAKE



Family-Favorite Gluten-Free Carrot Cake image

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

cooking spray
1 ½ cups white sugar
½ cup canola oil
½ cup applesauce
3 large eggs
2 cups gluten-free all-purpose baking flour (such as Cup4Cup™)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
1 pound carrots, peeled and shredded

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

SPICED CARROT CAKE (GLUTEN FREE)



Spiced Carrot Cake (Gluten Free) image

The key ingredients to this cake are the cinnamon and ginger, which add a warm welcoming spicy flavor. Especially delightful when served with vanilla ice cream, yoghurt or crème fraiche. This recipe is loosely adapted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, 2007.

Provided by Vegetarian Hostess

Categories     Dessert

Time 1h10m

Yield 10 slices

Number Of Ingredients 15

2/3 cup buckwheat flour
2/3 cup brown rice flour
3/4 cup brown sugar
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 cup vegetable oil
3 tablespoons unsalted vegan butter, softened
3 eggs, room temperature
2 cups carrots, grated
1/4 cup crystallized ginger, minced
1/2 cup crushed walnuts (optional)

Steps:

  • Make sure all your ingredients are at room temperature. Preheat oven to 350°F degrees. Grease a 9 x 13 x 2-inch baking dish.
  • In a large bowl, sift the flours, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
  • With a whisk, lightly beat together the oil and butter. Then beat in the eggs. Pour this mixture into the flour mixture and blend. Stir in the carrots, ginger and walnuts (optional).
  • Spread the batter in the prepared pan. Bake for 45 minutes. Check if done, if not bake at 5 minute intervals until toothpick inserted comes out clean.
  • Let cool in the pan for 15 minutes, invert onto a rack and cool.

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