Best 3 Gluten Free Carrot Cake With Orange Frosting Recipes
Carrot cake is a classic dessert that is often enjoyed during special occasions. This gluten-free version of carrot cake is just as delicious as the traditional recipe, but it is made with almond flour and oat flour instead of wheat flour. The cake is moist and flavorful, with a tender crumb and a sweet, orange-flavored frosting. The frosting is made with cream cheese, butter, powdered sugar, and orange zest. It is light and fluffy, and it pairs perfectly with the carrot cake. This recipe also includes a dairy-free version of the frosting, which is made with coconut cream instead of cream cheese.
In addition to the carrot cake recipe, this article also includes recipes for:
* Gluten-free carrot cake muffins: These muffins are a great way to enjoy carrot cake in a smaller, more portable form. They are made with the same ingredients as the carrot cake, but they are baked in a muffin tin instead of a cake pan.
* Gluten-free carrot cake cupcakes: These cupcakes are a fun and festive way to serve carrot cake. They are made with the same ingredients as the carrot cake, but they are baked in a cupcake pan instead of a cake pan. They are topped with a generous swirl of orange frosting.
* Gluten-free carrot cake loaf: This loaf cake is a great option for a simple, yet delicious, carrot cake. It is made with the same ingredients as the carrot cake, but it is baked in a loaf pan instead of a cake pan. It is topped with a simple glaze made with powdered sugar and orange juice.
GLUTEN FREE CARROT CAKE (DAIRY FREE SPONGE)
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
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
EASY GLUTEN-FREE CARROT CAKE
Betty Crocker™ Gluten Free Yellow Cake Mix is the perfect base to create gluten-free versions of the desserts you're known for, like this recipe for Easy Gluten-Free Carrot Cake. Our gluten-free carrot cake recipe still has all the flavors you love, like cinnamon, nutmeg and vanilla. Finely shredded carrots, pecans or walnuts are added for a hearty, crunchy texture. Of course, a carrot cake wouldn't be complete without a cream cheese frosting. Check out our recipe for a gluten-free version that's as creamy and delicious as the original.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
- In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
- Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
- In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.
Nutrition Facts : Calories 380, Carbohydrate 52 g, Cholesterol 80 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 36 g, TransFat 0 g
GLUTEN-FREE CARROT CAKE WITH ORANGE FROSTING
Make and share this Gluten-Free Carrot Cake with Orange Frosting recipe from Food.com.
Provided by Chrissyo
Categories Dessert
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- CARROT CAKE: Preheat the oven to moderately slow (160c).
- Grease a deep 20cm round cake tin, line the base and sides with baking paper.
- Sift flours, baking powder, bicarbonate soda and spice into a large bowl.
- Stir in the sugar, carrot and walnuts.
- Stir in the combined oil, cream and eggs until smooth.
- Pour the mixture into prepared cake tin and bake in a moderately slow oven for about one hour.
- Stand the cake for 10 minutes before turning onto a wire cake rack to cool.
- Top cake with Orange Frosting.
- ORANGE FROSTING: Beat the cheese and the rind in a small bowl with an electric mixer until light and fluffy.
- Gradually beat in the sifted icing sugar until smooth.
Tips:
- Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
- Use Fresh Ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic carrots and fresh oranges for the best flavor.
- Don't Overmix the Batter: Overmixing the batter can make your cake tough. Mix just until the ingredients are combined.
- Bake the Cake Properly: Make sure your oven is preheated before you put the cake in. Bake the cake for the amount of time specified in the recipe. If you overbake it, it will be dry.
- Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help the frosting set properly.
- Decorate the Cake as Desired: Once the cake is cooled, you can decorate it as desired. You can use the orange frosting from the recipe, or you can use a different type of frosting. You can also add chopped nuts, sprinkles, or other decorations.
Conclusion:
This gluten-free carrot cake with orange frosting is a delicious and easy-to-make dessert. It's perfect for any occasion, and it's sure to be a hit with everyone who tries it. The cake is moist and flavorful, and the orange frosting is tangy and sweet. If you're looking for a gluten-free carrot cake recipe, this is the one for you.
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