Gluten-Free Carrot Cake

Gluten-Free Carrot Cake is a gluten free and lacto ovo vegetarian recipe with 12 servings. One portion of this dish contains about 3g of protein, 26g of fat, and a total of 439 calories. For 64 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 44 people have tried and liked this recipe. Easter will be even more special with this recipe. If you have powdered sugar, baking soda, pecans, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 2 hours and 30 minutes. It is brought to you by Betty Crocker. With a spoonacular score of 23%, this dish is not so great. Gluten-Free Carrot Cake with Dairy-Free Cream Cheese Frosting, Carrot Cake Socca (gluten-free, Vegan, Soy-free), and Healthy Carrot Cake Milkshake (gluten free, sugar free, low fat) are very similar to this recipe.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 120 minutes

 

Ingredients:

1/2 teaspoon gluten-free baking powder

1/2 teaspoon baking soda

1/3 cup butter, softened

2 cups shredded carrots

6 oz gluten-free cream cheese, softened

2 eggs

1 cup granulated sugar

1 teaspoon ground cinnamon

1 to 2 tablespoons milk

1/2 cup chopped pecans or walnuts

2 cups powdered sugar

1 cup Betty All-Purpose Gluten Free Rice Flour Blend

1/4 teaspoon salt

3/4 teaspoon gluten-free vanilla

2/3 cup vegetable oil

1/2 teaspoon xanthan gum

Equipment:

cake form

oven

baking paper

frying pan

hand mixer

bowl

wire rack

toothpicks

Cooking instruction summary:

1 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. 2 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. 3 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. 4 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. 5 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.

 

Step by step:


1. 1

2. Heat oven to 350°F. Lightly grease bottom only of 8- or 9-inch round cake pan.

3. Place cooking parchment paper round in bottom of pan; grease parchment paper.

4. 2

5. In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until light in color and fluffy.

6. Add oil and 1 teaspoon vanilla, and beat until smooth.

7. 3

8. 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.

9. Pour batter into pan.

10. 4

11. 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.

12. 5

13. 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.

14. Place cake on serving plate; frost side and top with frosting.


Nutrition Information:

Quickview
439k Calories
3g Protein
26g Total Fat
50g Carbs
2% Health Score
Limit These
Calories
439k
22%

Fat
26g
40%

  Saturated Fat
16g
103%

Carbohydrates
50g
17%

  Sugar
37g
42%

Cholesterol
56mg
19%

Sodium
214mg
9%

Get Enough Of These
Protein
3g
6%

Vitamin A
3956IU
79%

Manganese
0.41mg
21%

Phosphorus
75mg
8%

Selenium
5µg
7%

Vitamin K
6µg
7%

Vitamin E
0.94mg
6%

Fiber
1g
6%

Vitamin B6
0.11mg
6%

Vitamin B2
0.08mg
5%

Vitamin B1
0.07mg
4%

Copper
0.09mg
4%

Potassium
147mg
4%

Calcium
41mg
4%

Vitamin B5
0.41mg
4%

Magnesium
14mg
4%

Zinc
0.53mg
4%

Vitamin B3
0.64mg
3%

Folate
10µg
3%

Iron
0.45mg
2%

Vitamin D
0.34µg
2%

Vitamin B12
0.12µg
2%

Vitamin C
1mg
2%

covered percent of daily need
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Related Videos:

Fluffy Gluten Free Carrot Cake Cupcakes | Liv Baking

 

GLUTEN FREE CARROT CAKE | moist + fluffy

 

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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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