Best Gluten Free Carrot Beet Cake With Or Without Chocolate Recipes

BEET AND CARROT CAKE

Beet and Carrot Cake image

I inherited this wonderful recipe from my grandmother which used almost everything that grew in her garden to make cakes. Moist and colorful, this cake could be prepared during the Christmas holiday's season. My children used to beg for me to make it when they saw beets on the table!!

Provided by Louise in Montreal

Categories Dessert

Time 1h10m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup sunflower oil
1 1/2 cups sugar
3 egg yolks
1 teaspoon vanilla extract
3 tablespoons hot water
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups raw carrots, finely shredded
1 cup raw beet, finely shredded ((See Note *)
1/2 cup chopped nuts
3 egg whites

Steps:

Note: Use raw beets and raw carrots. After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation.
Preheat oven at 350°F.
Butter a bundt cake pan or use Pam.
In a bowl, mix oil, sugar, egg yokes, vanilla extract and water; set aside.
In another bowl, pass through a sieve the flour, baking powder, salt, cinnamon powder.
Incorporate to the first mix.
Add the raw carrots, the raw beets and the nuts and mix well.
With the electric mixer, whip the egg whites until they are fluffy.
Fold delicately into the cake preparation.
Pour into the greased cake pan.
Bake approximately 50 minutes.
Serve with my Cream Cheese and Applesauce Frosting.

Nutrition Facts : Calories 359.2, Fat 17.9, SaturatedFat 2.6, Cholesterol 47.2, Sodium 265.5, Carbohydrate 46.1, Fiber 2.1, Sugar 27.2, Protein 5

EASY GLUTEN-FREE CARROT CAKE

Easy Gluten-Free Carrot Cake image

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

Ingredients

1 cup white sugar
1 cup vegetable oil
3 eggs
½ teaspoon vanilla extract
1 ⅓ cups gluten-free all-purpose baking flour (such as Cup4Cup™)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 ½ teaspoons ground cinnamon
½ teaspoon salt
2 cups grated carrots
½ (8 ounce) package cream cheese
¼ cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract

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