Best 2 Spiced Carrot Cake Gluten Free Recipes
Welcome to the world of gluten-free baking! In this article, we'll guide you through the delightful flavors of spiced carrot cake, a classic dessert transformed to cater to gluten-free dietary needs. Brace yourself for a culinary journey where sweet, moist carrot cake meets an aromatic symphony of spices, all wrapped in a gluten-free embrace. We've carefully curated a delectable recipe that ensures every bite is a celebration of texture and taste. Get ready to indulge in a guilt-free indulgence, where healthy ingredients meet the comforting warmth of a classic dessert. Let's dive right in and discover the secrets behind the perfect spiced carrot cake that respects gluten-free restrictions.
Let's cook with our recipes!
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
SPICED CARROT CAKE (GLUTEN FREE)
The key ingredients to this cake are the cinnamon and ginger, which add a warm welcoming spicy flavor. Especially delightful when served with vanilla ice cream, yoghurt or crème fraiche. This recipe is loosely adapted from Bob's Red Mill Baking Book by John Ettinger and Bob's Red Mill Family, 2007.
Provided by Vegetarian Hostess
Categories Dessert
Time 1h10m
Yield 10 slices
Number Of Ingredients 15
Steps:
- Make sure all your ingredients are at room temperature. Preheat oven to 350°F degrees. Grease a 9 x 13 x 2-inch baking dish.
- In a large bowl, sift the flours, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt.
- With a whisk, lightly beat together the oil and butter. Then beat in the eggs. Pour this mixture into the flour mixture and blend. Stir in the carrots, ginger and walnuts (optional).
- Spread the batter in the prepared pan. Bake for 45 minutes. Check if done, if not bake at 5 minute intervals until toothpick inserted comes out clean.
- Let cool in the pan for 15 minutes, invert onto a rack and cool.
Tips:
- Use gluten-free flour and oats to ensure the cake is suitable for those with gluten sensitivities or celiac disease.
- If you don't have gluten-free self-raising flour, you can make your own by mixing 1 cup all-purpose gluten-free flour with 2 teaspoons baking powder and 1/4 teaspoon salt.
- For a moister cake, use freshly grated carrots instead of pre-packaged shredded carrots.
- Be sure to toast the walnuts and pecans before adding them to the cake batter. This will enhance their flavor and make them more crunchy.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Don't overmix the cake batter. Overmixing can lead to a tough, dense cake.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can dry out the cake.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- For a cream cheese frosting that is less tangy, use half cream cheese and half unsalted butter.
- If you don't have maple syrup, you can use honey or agave nectar instead.
Conclusion:
This gluten-free carrot cake is a delicious and moist cake that is perfect for any occasion. It is easy to make and can be enjoyed by people with and without gluten sensitivities. The cream cheese frosting is a perfect complement to the sweet and spicy cake. Whether you are looking for a dessert to serve at a party or a special treat for yourself, this carrot cake is sure to please.
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