GLUTEN FREE, LOW FAT, SPICED CARROT CAKE
Delectable, low fat, gluten-free cake that doesn't require dozens of specialty flours and ingredients. Moister and lighter than traditional versions. Chock full of carrots, but the kids will never know.
Provided by N N N
Categories Dessert
Time 1h15m
Yield 1 2-layer cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Spray (2) 9 inches round cake pans with cooking spray. Line bottoms and sides with parchment paper cut to fit pans (the better the fit, the easier the turn out).
- In a bowl, combine carrots and ginger, and dust with 1/2 cup flour. Toss with fingers, making sure that all pieces are coated with flour. Retain excess flour; do not discard.
- Sift all dry ingredients together.
- On low speed, using hand mixer or stand mixer, mix all wet ingredients together in a large bowl.
- Add dry ingredients to wet ingredients in mixer bowl. Mix on medium speed until incorporated.
- Add carrot, ginger and flour mixture to batter. Mix on low speed just until incorporated.
- Pour half the batter into each prepared cake pan, and bake in middle of pre-heated oven for 45 minutes, rotating pans half way through baking time.
- Check for doneness by inserting a toothpick. Add time if necessary. When toothpick comes out dry, remove pans from oven and allow to cool 10 minutes.
- Turn cakes out onto baking racks, and allow to cool completely before frosting.
- Frost cakes if desired. For fat-free cream cheese frosting, combine (2) 8 oz. packages fat-free cream cheese with 1 1/2 teaspoons pure vanilla extract, 1 cup sifted confectioner's sugar and 2-3 tablespoons milk. Mix on medium speed until smooth and fluffy.
Nutrition Facts : Calories 121, Fat 2.1, SaturatedFat 0.6, Cholesterol 32.2, Sodium 204.7, Carbohydrate 24.9, Fiber 0.6, Sugar 21.1, Protein 1.6
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sarita
sarita@hotmail.comI followed the recipe exactly and my carrot cake turned out dry. I'm not sure what went wrong.
Rodrigo k
k-r@hotmail.comThis carrot cake was a bit too sweet for my taste, but it was still very moist and flavorful.
Sujat Khan
k_sujat42@aol.comI love that this carrot cake is gluten-free and low-fat. It's a healthier way to enjoy this classic dessert.
Aisha Qurux
aisha@aol.comThis carrot cake is the perfect dessert for any occasion. It's moist, flavorful, and sure to please everyone.
Gerald Denson
gerald.d99@gmail.comI'm not a big fan of carrot cake, but this recipe was really good. The spices were perfectly balanced and the cake was very moist.
Amjad Sahib
a.s@hotmail.comThis carrot cake is delicious! I love the moist texture and the subtle sweetness of the carrots.
SahilYusufi
sahilyusufi22@aol.comThis is my go-to carrot cake recipe. It's always a crowd-pleaser.
Adana Marriott
a-m@yahoo.comI love this carrot cake! It's so moist and flavorful. I always get compliments when I make it.
Wahid Kachelo
wahid.k72@hotmail.comThis was my first time making carrot cake and it turned out great! The instructions were easy to follow and the cake was delicious. I'll definitely be making this again.
Okikiola Abdulsemiu
abdulsemiu.okikiola13@yahoo.comThis carrot cake is the best I've ever had. It's so moist and flavorful. I love the addition of the spices. I'll definitely be making this again and again!
Joseph Charles
j_c@yahoo.comI'm not a huge fan of carrot cake, but this recipe changed my mind. The spices were perfectly balanced and the cake was so moist. I'll definitely be making this again!
Zubair Gujjar
zubair.gujjar2@yahoo.comThis carrot cake was a hit at my last dinner party. Everyone loved the moist texture and the subtle sweetness of the carrots. I'll definitely be making this again!