Gluten Free Carrot Apple Cake Recipes

GLUTEN FREE CARROT PINEAPPLE CAKE | EXTRA TENDER GF CARROT CAKE

Steps:

• Preheat your oven to 325°F. Grease a 9-inch square baking pan and line it with criss-crossed sheets of unbleached parchment paper. Set the pan aside.

CARROT APPLE CAKE

Steps:

• Preheat oven to 350*F and grease and flour a 9x9 inch baking pan.
• Mix together flour, cinnamon, baking soda and salt in a large bowl.
• In another bowl, whisk together oil, sugars and eggs until well combined.
• Gradually stir dry ingredients into wet ingredients, until thoroughly mixed.
• Stir in grated carrots and apples until just combined and pour into baking pan.
• Bake for 30-35 minutes or until tests done in the center with a butter knife.
• Cool for 5 minutes then take out of pan to cool completely on a wire rack.
• For frosting, mix cream cheese and butter in a large bowl with a wooden spoon.
• Stir in lemon juice and vanilla then gradually start adding the confectioners' sugar until blended.
• Beat with an electric mixer to get frosting smooth, then frost top and sides of cooled cake.
• Cut into squares and serve, garnish with walnut halves and grated lemon peel, if desired.

GLUTEN-FREE CARROT APPLE CAKE

Steps:

• Heat oven to 350°F.
• Beat eggs well gradually adding sugar until mixture is light and fluffy (about 5 minutes).
• Add oil and beat until well incorporated.
• Sift the dry ingredients together and fold into the egg mixture.
• Grate carrots.
• Peel, core, and chop apples.
• Chop pecans.
• Fold in carrots, apples and nuts.
• Pour batter into a greased and floured 9x13-inch pan.
• Bake for 45 minutes in the middle of the oven.
• Remove to wire rack and wait 15 minutes before removing from pan.
• Cool completely and frost as desired.

APPLE CARROT GLUTEN-FREE CAKE

Steps:

• Preheat the oven to 350°F (176°C). Prepare a 9 by 9-inch square baking pan with cooking spray.
• Place the carrots, apples, vanilla, eggs and sugar into the jar.
• For Blendtec: Press the BATTERS button. If using FOURSIDE jar pour batter into dry ingredients and use a spatula to gently mix until just combined. If using WILDSIDE jar, you can now add the dry ingredients and pulse until combined. Place all ingredients into WILDSIDE jar in the order listed and secure lid. Press the BATTERS button three times, scraping the mixture inwards with a spatula before the last cycle.
• For Vitamix and other variable speed blenders:Turn machine on and slowly increase speed to Variable 10/HIGH and blend for 20-30 seconds while using the tamper to push the apples and carrots into the blades until thoroughly mixed. It will be thick.
• Place all of the remaining dry ingredients in a separate bowl and fold in/hand mix the blended ingredients.
• Pour into prepared pan and bake for 30 minutes or until a toothpick tests clean.
• Top with freshly whipped cream, homemade yogurt, or cream cheese frosting! Yumm!
• All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes

FAMILY-FAVORITE GLUTEN-FREE CARROT 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.

BEST GLUTEN-FREE CARROT 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.