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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Sheikh Rakibul Hasan Sani
[email protected]This cake was a bit dry for my taste. I think I'll add some extra oil or butter next time.
Saadi Baig
[email protected]This carrot cake is everything I was hoping for and more. It's moist, flavorful, and gluten-free. I'll definitely be making this again!
Syed Zain Agha (ib)
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to enjoy carrot cake.
Waleed shah
[email protected]This cake is a winner! It's moist, flavorful, and healthy. What more could you ask for?
yaniris arias
[email protected]I love how this cake is not too sweet. It's the perfect balance of spices and sweetness.
Jood Alzaben
[email protected]This carrot cake is a great way to use up leftover carrots. It's also a healthier alternative to traditional carrot cake.
Nawab Faisal
[email protected]The recipe was easy to follow and the cake turned out perfectly. I love that it's gluten-free and low-fat, but it still tastes like a decadent treat.
Viten King
[email protected]This cake was a hit at my party! Everyone loved it, even the people who don't usually like carrot cake. It's definitely a keeper.
Hazard 10
[email protected]I'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.
Thomas Shull
[email protected]This carrot cake was a delightful surprise! I've never tried a gluten-free and low-fat version before, but it was just as moist and flavorful as a traditional carrot cake.