Best 4 Carrot Cake Gluten Free Caseindairy Free Recipes
Carrot cake is a classic dessert known for its moist texture and sweet flavor. However, traditional carrot cake recipes often contain gluten and dairy, which can be problematic for individuals with celiac disease, gluten intolerance, or casein allergies. This article aims to provide a comprehensive guide to crafting a delicious and allergy-friendly carrot cake that is both gluten-free and casein-free. We will delve into the key ingredients and explore suitable substitutions to create a delightful dessert that caters to special dietary needs and allows everyone to indulge in the timeless goodness of carrot cake.
Check out the recipes below so you can choose the best recipe for yourself!
EASY GLUTEN-FREE CARROT CAKE
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
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
CARROT CAKE (GLUTEN-FREE, CASEIN/DAIRY-FREE)
A delicious carrot cake that is free of gluten and casein, but also lower in sugar and fat than most recipes. Can be made vegan with egg-replacer instead of eggs. Top with your favourite icing, or a sprinking of icing sugar. I often use more pineapple, and mix it with cinnamon and raisins, and make a warm glaze before serving. Simply double the recipe for a two-tiered version.
Provided by Laurie150
Categories Quick Breads
Time 1h5m
Yield 9 large pieces, 9 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Lightly grease or prepare an 8x8 square pan, or 9 inch round pan.
- In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
- In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients.
- Stir in raisins and walnuts.
- Fold in the carrots and pineapple.
- Mix well, but don't over mix.
- Bake for 35 to 45 minutes, or until a toothpick comes out clean.
- Allow the cake to cool completely in the pans set over a wire rack.
Nutrition Facts : Calories 202.3, Fat 11.1, SaturatedFat 1.1, Cholesterol 20.7, Sodium 309.5, Carbohydrate 25, Fiber 2, Sugar 19, Protein 3
GLUTEN-FREE CARROT CAKE RECIPE
Steps:
- Gather the ingredients.
- Position a rack in the lower portion of the oven and heat to 350 F. Generously spray two 9-inch round cake pans with cooking spray and line the bottoms with circles of parchment paper.
- Combine the eggs, brown sugar, and granulated sugar in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Beat on high speed until light and fluffy, about 3 minutes. Alternatively, whisk by hand or use and electric hand mixer.
- Add the oil, buttermilk, and 1 teaspoon vanilla. Mix on low until well combined, scraping down the bowl occasionally.
- Add the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Beat on low until ingredients are just combined, about 20 seconds.
- Fold in the carrots with a rubber spatula until well combined. Fold in the walnuts and/or raisins, if using, until well combined.
- Divide the cake batter evenly between the prepared pans.
- Bake until a toothpick inserted into the center comes out clean or with a crumb or two attached. The tops will be golden brown, the edges will pull away from the sides of the pan, and the cakes will spring back when you touch them, about 30 minutes. Let the cakes cool in the pan for a few minutes before removing to a cooling rack to cool completely.
- To make the cream cheese frosting, whip the cream cheese and butter with an electric mixer until creamy and light, about 2 minutes.
- Add the remaining 1 teaspoon vanilla extract and beat to incorporate. Add the confectioners' sugar one cup at a time, beating after each addition.
- If the frosting feels thin, add more confectioners' sugar one tablespoon at a time until reaching desired consistency.
- Chill the cakes in the refrigerator for about 30 minutes before frosting and serving.
Nutrition Facts : Calories 843 kcal, Carbohydrate 92 g, Cholesterol 141 mg, Fiber 2 g, Protein 7 g, SaturatedFat 20 g, Sodium 439 mg, Sugar 66 g, Fat 51 g, UnsaturatedFat 0 g
FAMILY-FAVORITE GLUTEN-FREE CARROT CAKE
I have been making this recipe for over 20 years and it is a hit among family and friends.
Provided by My Hot Southern Mess
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and line with parchment paper.
- Mix sugar, oil, applesauce, and eggs together in a large bowl until well blended. Stir in flour, cinnamon, baking soda, vanilla extract, and nutmeg; mix well. Stir in shredded carrots and pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 295.4 calories, Carbohydrate 46.9 g, Cholesterol 46.5 mg, Fat 11.5 g, Fiber 3.7 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 148.8 mg, Sugar 28.7 g
Tips:
- To make the smoothest carrot cake, be sure to peel and grate your carrots finely.
- For a moist and flavorful cake, use freshly grated carrots. Pre-packaged, shredded carrots may not provide the same level of moisture and flavor.
- Be careful not to overmix the batter. Overmixing can result in a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
- Allow the cake to cool completely before frosting. This will help the frosting set properly and prevent it from melting.
- For a cream cheese frosting that is not too sweet, use a combination of cream cheese and Greek yogurt.
- If you are using a dairy-free cream cheese alternative, be sure to choose one that is firm enough to hold its shape.
- To make the cream cheese frosting extra smooth, beat it on high speed for several minutes.
- If you are having trouble spreading the frosting, try warming it up slightly in the microwave.
- Garnish the cake with chopped walnuts, grated carrots, or a sprinkle of cinnamon for a festive touch.
Conclusion:
Carrot cake is a delicious and versatile dessert that can be enjoyed by people with various dietary restrictions. With a few simple substitutions, this classic cake can be made gluten-free, casein-free, and dairy-free. Be sure to experiment with different variations of the recipe to find your perfect carrot cake.
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