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:
covered percent of daily need
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