Delicious Gluten Free Carrot Cake Recipes

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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

EASY GLUTEN-FREE CARROT CAKE



Easy Gluten-Free Carrot Cake image

I have had many people try this and couldn't believe how moist and delicious it was for gluten free.

Provided by SueAnne McInnis

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 14

1 cup white sugar
1 cup vegetable oil
3 eggs
½ teaspoon vanilla extract
1 ⅓ cups gluten-free all-purpose baking flour (such as Cup4Cup™)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
2 cups grated carrots
½ (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 449.2 calories, Carbohydrate 50.2 g, Cholesterol 66.9 mg, Fat 27.2 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 7.3 g, Sodium 400.5 mg, Sugar 37.8 g

DELICIOUS GLUTEN FREE CARROT CAKE



Delicious Gluten Free Carrot Cake image

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

cake
2 cups sugar
1/2 cup applesauce
2 cups all purpose gluten-free flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
2 eggs
2 cups grated carrots or 3 large carrots
1 cup drained crushed pineapple
1 cup chopped pecans (optional)
icing
1 (8 ounce) package cream cheese, at room temperature
3 3/4 cups powdered sugar
1/4 cup butter
1/2 cup finely chopped pecans

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

GLUTEN-FREE CARROT CAKE RECIPE



Gluten-Free Carrot Cake Recipe image

A moist, carrot-laden cake marries with a classic cream cheese frosting for a gluten-free take on carrot cake that's as fabulous as the original

Provided by Ariane Resnick

Categories     Dessert     Cake

Time 1h25m

Number Of Ingredients 22

For the cake:
4 large eggs
1 1/4 cups light brown sugar
3/4 cup granulated sugar
1 cup plus 2 tablespoons neutral oil such as grapeseed or avocado
1/3 cup buttermilk
1 teaspoon vanilla
2 1/4 cups gluten free all purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon salt
3 cups carrots, shredded and patted dry (about three medium)
1/2 cup chopped walnuts, optional
1/2 cup chopped raisins, optional
For the frosting:
16 ounces cream cheese, softened to room temperature
1 cup butter, softened to room temperature
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 843 kcal, Carbohydrate 92 g, Cholesterol 141 mg, Fiber 2 g, Protein 7 g, SaturatedFat 20 g, Sodium 439 mg, Sugar 66 g, Fat 51 g, UnsaturatedFat 0 g

GLUTEN-FREE CARROT CAKE



Gluten-Free Carrot Cake image

Pineapple makes this delicious cake extremely moist. Xanthan gum is a corn-based, gluten-free thickener that can be found on your grocery store's baking aisle. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 20 servings.

Number Of Ingredients 20

1-1/2 cups sugar
2 cans (8 ounces each) unsweetened crushed pineapple, drained
4 large eggs
3/4 cup reduced-fat mayonnaise
1-1/2 cups white rice flour
1/2 cup potato starch
1/2 cup soy flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon xanthan gum
1/2 teaspoon ground ginger
1/4 teaspoon salt
3-1/4 cups shredded carrots
1 cup sweetened shredded coconut
FROSTING:
4 ounces reduced-fat cream cheese
1/4 cup reduced-fat butter, softened
2-1/2 cups confectioners' sugar
3/4 teaspoon grated orange zest
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, beat the sugar, pineapple, eggs and mayonnaise until well blended. Combine the rice flour, potato starch, soy flour, baking soda, cinnamon, xanthan gum, ginger and salt; gradually beat into sugar mixture until blended. Stir in carrots and coconut., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange zest and vanilla; beat until smooth. Spread over top of cake. Refrigerate leftovers.

Nutrition Facts : Calories 287 calories, Fat 9g fat (4g saturated fat), Cholesterol 52mg cholesterol, Sodium 311mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.

DELICIOUS GLUTEN FREE SUGAR FREE HEALTHY CARROT CAKE



Delicious Gluten Free Sugar Free Healthy Carrot Cake image

There is an old recipe I was given for this ULTRA moist carrot cake that was to die for. Since I am a health nut I try to stay away from cake slices that are 900+ calories per serving (just a small exaggeration). But my boyfriend also has celiac disease, so I modified this recipe to be not only gluten free, but sugar-free as well (natural sugar, anyway) Here is the OLD recipe if you want it, of course you can make it healthy and keep all the calories, but really you can get almost the same taste out of this new one.

Provided by stopusingupalltheids

Categories     Dessert

Time 1h20m

Yield 20 squares, 20 serving(s)

Number Of Ingredients 23

1 1/2 cups applesauce or 1 1/2 cups extra virgin olive oil
3 tablespoons Splenda sugar substitute
3 eggs (cage free)
1/2 cup brown rice flour
1/2 cup sorghum flour
1/2 cup quinoa flour
1/4 cup potato starch
1/4 cup tapioca starch
2 teaspoons xanthan gum
3 teaspoons cinnamon
2 teaspoons baking soda
2 teaspoons vanilla
3 cups carrots
20 ounces pineapple
1 cup coconut (sugar free)
1 cup walnuts
8 ounces light cream cheese
1 teaspoon vanilla
5 tablespoons Splenda sugar substitute
cinnamon (optional)
1/4 cup walnuts (optional)
1/4 cup almonds (optional)
1/4 cup coconut (optional)

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.

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