Gluten Free Carrot Beet Cake With Or Without Chocolate Recipes

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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

GLUTEN FREE CARROT BEET CAKE (WITH OR WITHOUT CHOCOLATE)



Gluten Free Carrot Beet Cake (With or Without Chocolate) image

One of my daughters cannot have grain flour so here is the recipe. You don't know it is beets and it is good for you. Kids love it. Icing cream cheese or glaze or plain.Canned beets can be used or fresh.

Provided by Montana Heart Song

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 18

2 cups ground fresh carrots
1 cup ground fresh beets or 1 cup canned beets, drained, chopped
4 eggs, separated
1 cup vegetable oil
2 teaspoons vanilla
3 tablespoons hot water
1 teaspoon orange extract (optional)
1 teaspoon coconut extract (optional)
1 teaspoon almond extract (optional)
2 cups rice flour
1/2 teaspoon salt or 1/2 teaspoon salt substitute
1 1/2 cups sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1 cup chopped nuts (optional)
1 1/2 teaspoons baking soda
2 teaspoons cocoa powder (optional)
Pam cooking spray

Steps:

  • In large mixing bowl, mix carrots, grated or ground beets, eggs, vegetable oil, vanilla and hot water and only (1) of the extracts, if desired.
  • Note: If using canned beets, make sure they are drained well, before cutting.
  • In another bowl, mix dry ingredients: rice flour,salt, baking powder, cinnamon, baking soda. Mix well.
  • Add nuts.
  • Beat Egg whites in a separate bowl until stiff.
  • Add dry mixture into wet mixture, a little at a time, and mix well.
  • Now add cocoa powder if you want a chocolate flavor.Any of the extracts go well with the chocolate.
  • Preheat oven 350*.
  • Fold in beaten egg whites into the batter.
  • Spray Pam into bundt pan, grease well.
  • Carefully pour mixed batter.
  • Bake for 50 minutes. Take out of oven and let set at least 10 minutes before inverting. I use a narrow spatula to run around the inside & outside of bundt pan.
  • If using orange extract, decorate cake platter with thin slices of cut fresh oranges.

Nutrition Facts : Calories 395.5, Fat 20.2, SaturatedFat 3, Cholesterol 62, Sodium 364.5, Carbohydrate 50.1, Fiber 1.6, Sugar 27.3, Protein 4.1

GLUTEN-FREE CARROT CAKE



Gluten-Free Carrot Cake image

Going gluten-free doesn't mean you can't indulge in your favorite treats! This gluten-free carrot cake has everything you love about the original, except it's made with rice flour instead of all purpose. Perfectly spiced with cinnamon and ultra moist thanks to the addition of freshly shredded carrots, this tender-crumbed carrot cake will quickly become a repeat recipe for the gluten-free person in your life. Even if you're not following a no-gluten diet, this cake is destined to win over everyone! Plus, a homemade cream cheese frosting takes this gluten-free masterpiece over the top.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 12

Number Of Ingredients 17

1 cup granulated sugar
2 eggs
2/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup chopped pecans or walnuts
1/3 cup butter, softened
6 oz gluten-free cream cheese, softened
3/4 teaspoon pure vanilla extract
2 cups gluten-free powdered sugar
1 to 2 tablespoons milk

Steps:

  • Heat oven to 350°F. Lightly grease bottom only of 8- or 9-inch round cake pan. Place cooking parchment paper round in bottom of pan; grease parchment paper.
  • In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until light in color and fluffy. Add oil and 1 teaspoon vanilla, and beat until smooth.
  • In medium bowl, mix flour blend, cinnamon, xanthan gum, baking soda, baking powder and salt. Beat into egg mixture, 1/2 cup at a time, on low speed until blended. Stir in carrots and nuts. Pour batter into pan.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Meanwhile, in medium bowl, beat softened butter, cream cheese and 3/4 teaspoon vanilla with electric mixer on medium speed until creamy. Slowly beat in powdered sugar. On low speed, beat in enough milk until desired spreading consistency. Place cake on serving plate; frost side and top with frosting.

Nutrition Facts : Calories 440, Carbohydrate 49 g, Cholesterol 60 mg, Fat 5, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 2580 mg, Sugar 37 g, TransFat 0 g

CAN'T BELIEVE IT'S GLUTEN-FREE CARROT CAKE



Can't Believe It's Gluten-Free Carrot Cake image

This is one of my favourite recipes that I have discovered. It is moist and tastes almost identical to the wheat containing carrot cake. It is without a doubt my favourite recipe from Robin Rybergs cookbook 'The Gluten free Kitchen'.

Provided by GlutenFreeGirl

Categories     Dessert

Time 1h15m

Yield 1 cake, 9 serving(s)

Number Of Ingredients 19

1/2 cup oil
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
3/4 cup cornstarch
2/3 cup potato starch
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon xanthan gum
3 tablespoons water
1/2 cup chopped nuts (optional)
1 1/2 cups packed grated carrots (about 4 medium carrots)
2 cups powdered sugar
3 ounces cream cheese
2 tablespoons butter, softened
1 teaspoon vanilla flavoring
3 drops milk

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.

Nutrition Facts : Calories 529.1, Fat 22.9, SaturatedFat 7.9, Cholesterol 78.4, Sodium 391, Carbohydrate 76.2, Fiber 1.4, Sugar 50.3, Protein 6.5

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

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