Best 3 Best Gluten Free Carrot Cake Recipes

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**Gluten-Free Carrot Cake: A Sweet Treat for Everyone**

Indulge in the delightful taste of carrot cake without compromising on your gluten-free diet. This delectable dessert is a symphony of flavors and textures, featuring moist carrot cake layers, a creamy and tangy cream cheese frosting, and a sprinkle of chopped walnuts for added crunch. With three variations to choose from, including a vegan option, this recipe caters to diverse dietary preferences. The classic carrot cake recipe offers a harmonious blend of warm spices, while the pineapple carrot cake adds a tropical twist with the inclusion of pineapple chunks. For those seeking a healthier alternative, the vegan carrot cake swaps out butter and eggs for plant-based ingredients, resulting in a moist and flavorful cake that is equally satisfying.

Let's cook with our recipes!

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 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

CARROT CAKE



Carrot Cake image

Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. As the name implies, the shredded carrots give this easy Carrot Cake recipe its bright color, but the taste is subtle. Warm cinnamon and vanilla help create a swoon-worthy flavor as you bite into the moist, dense cake. One of the best parts of Carrot Cake is the famous sweet-and-tangy cream cheese frosting. Follow our homemade recipe, or save time, and substitute Betty Crocker™ Rich & Creamy Cream Cheese Frosting instead.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 12

Number Of Ingredients 16

1 1/2 cups granulated sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal™ All-Purpose Flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
3 cups shredded carrots (5 medium)
1 cup coarsely chopped walnuts
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
Nutmeg, if desired

Steps:

  • Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
  • Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  • In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Nutrition Facts : Calories 440, Carbohydrate 46 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 6 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 27 g, TransFat 0 g

Tips:

  • Use fresh, high-quality carrots. This will give your carrot cake the best flavor and texture.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • Use a cream cheese frosting that is not too sweet. This will balance out the sweetness of the cake.
  • Decorate the cake with chopped nuts, grated carrots, or other desired toppings.

Conclusion:

This gluten-free carrot cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be enjoyed by people with and without gluten sensitivities. With its sweet and spicy flavor, this cake is sure to be a hit at your next party or gathering.

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