Tyras Heavenly Gluten Free Carrot Cake Recipes

EASY GLUTEN-FREE CARROT CAKE

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.

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.

GLUTEN FREE CARROT CAKE (DAIRY FREE SPONGE)

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

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.

GLUTEN FREE CARROT CAKE

Steps:

• In a large bowl, combine almond flour, rice flour, salt, baking soda, sugar, cinnamon and nutmeg.
• In a separate bowl, mix together eggs, agave, oil and vanilla.
• Stir carrots, raisins, walnuts, and pineapple in to wet ingredients.
• Mix the wet and dry ingredients.
• Line 8 muffins tin spaces with paper muffin cups, or grease.
• Bake at 325 for 25 minutes.