Best Best Gluten Free Carrot Cake Recipes

BEST GLUTEN-FREE CARROT CAKE

Best Gluten-Free Carrot Cake image

A moist, delicious carrot cake with a lower sugar, lower fat, tangy cream cheese frosting. You can't tell it's gluten-free or lower fat/lower sugar.

Provided by Love to eat but no wheat

Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes

Time 1h18m

Yield 8

Number Of Ingredients 19

Ingredients

cooking spray
12 ounces shredded carrots
2 extra large eggs
½ cup white sugar
½ cup granular no-calorie sucralose sweetener (such as Splenda®)
½ cup canola oil
¼ cup applesauce
1 tablespoon ground cinnamon
1 teaspoon gluten-free baking powder
¾ teaspoon baking soda
¾ teaspoon salt
1 (12 fluid ounce) can crushed pineapple, partially drained
1 cup gluten-free flour (such as Tom Sawyer™)
1 teaspoon xanthan gum
1 (8 ounce) package Neufchatel cheese, softened
¾ cup confectioners' sugar
½ cup granular no-calorie sucralose sweetener (such as Splenda®)
1 (3 ounce) package cream cheese, softened
1 tablespoon buttery spread (such as Smart Balance®)

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
Place shredded carrots in a microwave-safe bowl. Cover and cook in the microwave until slightly softened, about 3 minutes.
Combine eggs, white sugar, and 1/2 cup sucralose sweetener in a large bowl; beat with an electric mixer until thick and creamy. Add canola oil, applesauce, cinnamon, baking powder, baking soda, and salt; beat until well blended.
Fold carrots and pineapple into the bowl until well mixed. Add flour and xanthan gum; mix batter until no floury streaks remain. Scrape batter into the prepared pan using a rubber spatula.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Transfer to a wire rack to cool completely, at least 20 minutes.
Combine Neufchatel cheese, confectioners' sugar, 1/2 cup sucralose sweetener, cream cheese, and buttery spread in a large bowl; beat with an electric mixer until frosting is light and fluffy.
Spread frosting over cooled cake.

Nutrition Facts : Calories 466.7 calories, Carbohydrate 51 g, Cholesterol 86.9 mg, Fat 27.6 g, Fiber 4.5 g, Protein 7.7 g, SaturatedFat 8.3 g, Sodium 616 mg, Sugar 33.9 g

THE WORLDS BEST CARROT CAKE (GLUTEN FREE)

The Worlds Best Carrot Cake (Gluten Free) image

The best gluten free carrot cake I've ever had! The use of mayo may seem odd but it really does a lot for the texture, don't try to substitute it - you just won't get the same results.

Provided by zepharum

Categories Dessert

Time 1h30m

Yield 1 cake

Number Of Ingredients 14

Ingredients

1 1/2 cups rice flour
1/2 cup soy flour
1/2 cup potato starch
1 teaspoon xanthan gum
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon powdered ginger
1/2 teaspoon salt
4 large eggs
2 cups sugar
1 cup mayonnaise
16 ounces crushed pineapple (do not drain)
3 cups carrots, grated
1 cup walnuts, chopped (optional)

Steps:

Preheat oven to 350°F
In a bowl, stir together the flours, xantham gum, baking soda, cinnamon, ginger and salt. Set aside.
In a large bowl, beat together the eggs, sugar, mayonnaise and pinepple, not drained.
Gradually beat in the flour mixture until well mixed.
Fold in the carrots and walnuts, if using.
Pour the batter into a greased 9" by 13" pan.
Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
Frost with a cream cheese frosting if desired.

Nutrition Facts : Calories 4520.6, Fat 112.7, SaturatedFat 20.2, Cholesterol 907.1, Sodium 5913.5, Carbohydrate 834, Fiber 25.9, Sugar 500, Protein 68.3