Best Gluten Free Carrot Cake Recipes

EASY GLUTEN-FREE CARROT CAKE

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.

EASY GLUTEN-FREE CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
• In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
• Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
• In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

GLUTEN-FREE CARROT CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Grease and line a 900g/2lb loaf tin with baking parchment.
• Beat the butter and sugar until soft and creamy, then stir in the grated carrot and sultanas. Pour the eggs into the mix a little at a time.
• Add the flour, cinnamon, baking powder and most of the chopped nuts and mix well. Tip the mix into the loaf tin, then bake for 50-55 mins or until a skewer poked in the middle comes out clean. Allow to cool in the tin for 15 mins, then remove from the tin and cool completely on a wire rack.
• Meanwhile, make the icing. Beat the butter in a large bowl until it is really soft, add the icing sugar and cinnamon, then beat until thick and creamy. When the cake is cool, spread the icing on top, then sprinkle with a little more cinnamon and the remaining chopped nuts.

TYRA'S HEAVENLY GLUTEN-FREE CARROT CAKE

Steps:

• Pre-heat oven to 350 degrees Spray two round 8" cake pans with cooking spray
• Mix flour, baking powder, baking soda,cinnamon,ginger, and nutmeg in a bowl whisk together until thoroughly combined. Set aside
• Beat the sugar, and eggs together then add pineapple in a large bowl until smooth. Add vanilla and remix thoroughly
• Slowly add flour mix into wet ingredients, beat at medium speed until mixed well, fold in carrots, walnuts, and coconut
• Pour batter evenly into the prepared cake pans. Bake for 50 minutes or until toothpick inserted comes out clean
• Cool on wire racks, once cool Frost cake with gluten free cream cheese frosting

GLUTEN FREE CARROT CAKE FROM A MIX

Steps:

• Heat oven to 350°F Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
• In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
• Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
• In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

GLUTEN FREE, LOW FAT, SPICED CARROT CAKE

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.

FAMILY-FAVORITE GLUTEN-FREE CARROT CAKE

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.

BEST GLUTEN-FREE CARROT CAKE

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.

DELICIOUS GLUTEN FREE SUGAR FREE HEALTHY CARROT CAKE

Steps:

• (Make sure the carrots are grated before using them in the recipe, as well as chopping the almonds).
• Mix all ingredients together and bake in a 9x13-inch pan or in small cupcake holders (spray Pam butter-like spray) for 45 minutes on 350 degrees. If using oil instead of apple sauce, allow to cook one hour.
• Whip frosting ingredients together. Wait till cool to frost.
• To entice my daughter to eat them I put orange and yellow sprinkles on it, or you could also decorate it with little "frosting carrots". Have fun with this cake; it's very versatile and good for you. You can use all of the optional toppings as well if you'd like. You can reference the other cake here.
• On a side note, this frosting is also good with some sugar free fat free vanilla or cheesecake pudding, and also makes a great dipping sauce for apples.

GLUTEN FREE CARROT BEET CAKE (WITH OR WITHOUT CHOCOLATE)

Steps:

• In large mixing bowl, mix carrots, grated or ground beets, eggs, vegetable oil, vanilla and hot water and only (1) of the extracts, if desired.
• Note: If using canned beets, make sure they are drained well, before cutting.
• In another bowl, mix dry ingredients: rice flour,salt, baking powder, cinnamon, baking soda. Mix well.
• Add nuts.
• Beat Egg whites in a separate bowl until stiff.
• Add dry mixture into wet mixture, a little at a time, and mix well.
• Now add cocoa powder if you want a chocolate flavor.Any of the extracts go well with the chocolate.
• Preheat oven 350*.
• Fold in beaten egg whites into the batter.
• Spray Pam into bundt pan, grease well.
• Carefully pour mixed batter.
• Bake for 50 minutes. Take out of oven and let set at least 10 minutes before inverting. I use a narrow spatula to run around the inside & outside of bundt pan.
• If using orange extract, decorate cake platter with thin slices of cut fresh oranges.

CARROT CAKE IN A BALL (RAW, VEGAN, GLUTEN-FREE)

Steps:

• Blend the carrots in a food processor until they`re in tiny pieces and starting to turn to mush, then squeeze the juice out by hand and return the carrot pulp to the food processor - This should give you 1/2 cup packed carrot pulp.
• Add all the other ingredients and process until the dough is well combined. Form into balls and store in the fridge.

GLUTEN-FREE COCONUT CARROT CAKE WITH CREAM CHEESE ICING

Steps:

• Pre-heat oven to 350 degrees F.
• Grease a 9" spring-form cake pan.
• In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.
• Beat in the yogurt, vanilla, cinnamon and spice.
• Add in the baking mix and beat until combined. (The batter should be a bit thicker than wheat flour batter.).
• Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.
• Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.
• Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).
• Cool on a wire rack and frost with cream cheese icing.
• For cream cheese icing, beat the cream cheese and butter until fluffy.
• Add the vanilla.
• Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.
• Add more sugar or juice as necessary.
• Frost cooled cake.

GLUTEN-FREE CARROT CAKE

Steps:

• Heat oven to 350°F. Lightly grease bottom only of 8- or 9-inch round cake pan. Place cooking parchment paper round in bottom of pan; grease parchment paper.
• In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until light in color and fluffy. Add oil and 1 teaspoon vanilla, and beat until smooth.
• In medium bowl, mix flour blend, cinnamon, xanthan gum, baking soda, baking powder and salt. Beat into egg mixture, 1/2 cup at a time, on low speed until blended. Stir in carrots and nuts. Pour batter into pan.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• Meanwhile, in medium bowl, beat softened butter, cream cheese and 3/4 teaspoon vanilla with electric mixer on medium speed until creamy. Slowly beat in powdered sugar. On low speed, beat in enough milk until desired spreading consistency. Place cake on serving plate; frost side and top with frosting.

GLUTEN-FREE VEGAN CARROT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan.
• Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture; mix with a wooden spoon until well blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

DELICIOUS GLUTEN FREE CARROT CAKE

Steps:

• Cake:.
• Preheat oven to 350 F (180 C).
• Beat sugar, drained crushed pineapple, and applesauce together. Then add eggs and carrots.
• In another bowl you will mix together the flour, baking soda, salt, cinnamon, nutmeg, and chopped pecans (optional).
• Next slowly add the dry ingredients into the wet ingredients and mix well until fully blended.
• Pour into greased cake pan(s) and place in oven.
• Bake for 30-40 minutes until inserted toothpick comes out clean.
• Icing:.
• Beat the cream cheese and room temperature butter until soft. Add the remaining powdered sugar and pecans until evenly blended.
• Wait at least 1 hour for cake to cool before icing.

CARROT CAKE (GLUTEN-FREE, CASEIN/DAIRY-FREE)

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.

GLUTEN-FREE CARROT CAKE WITH ORANGE FROSTING

Steps:

• CARROT CAKE: Preheat the oven to moderately slow (160c).
• Grease a deep 20cm round cake tin, line the base and sides with baking paper.
• Sift flours, baking powder, bicarbonate soda and spice into a large bowl.
• Stir in the sugar, carrot and walnuts.
• Stir in the combined oil, cream and eggs until smooth.
• Pour the mixture into prepared cake tin and bake in a moderately slow oven for about one hour.
• Stand the cake for 10 minutes before turning onto a wire cake rack to cool.
• Top cake with Orange Frosting.
• ORANGE FROSTING: Beat the cheese and the rind in a small bowl with an electric mixer until light and fluffy.
• Gradually beat in the sifted icing sugar until smooth.

GLUTEN-FREE CARROT CAKE

Steps:

• In a large bowl, beat the sugar, pineapple, eggs and mayonnaise until well blended. Combine the rice flour, potato starch, soy flour, baking soda, cinnamon, xanthan gum, ginger and salt; gradually beat into sugar mixture until blended. Stir in carrots and coconut., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange zest and vanilla; beat until smooth. Spread over top of cake. Refrigerate leftovers.

GLUTEN-FREE CARROT CAKE WITH A KICK

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Whisk flour, baking powder, cinnamon, ginger, nutmeg, salt, and cloves together in a bowl.
• Beat oil, applesauce, brown sugar, white sugar, and orange juice together in a separate bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into applesauce mixture, beating until each egg is fully incorporated before adding next egg.
• Mix flour mixture into applesauce mixture, alternating with carrots, walnuts, and jalapeno pepper, until batter is just blended; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes.

CARROT CAKE - GLUTEN FREE - KING ARTHUR RECIPE

Steps:

• directions 1) Preheat the oven to 350°F. Grease an 8" x 2" square pan or a 9" x 2" round pan. 2) To make the cake: Stir together the dry ingredients; set aside. 3) Whisk together the melted butter or oil, eggs, water, molasses, and vanilla. 4) Stir the dry mix into the wet ingredients. Scrape the bottom and sides of the bowl and continue to stir for about 30 seconds, until well blended. 5) Fold in the grated carrots, fruit, and nuts. 6) Transfer the batter to the pan, smoothing the top with a spatula. Allow the batter to rest for 10 minutes before baking. 7) Bake the cake for 35 to 45 minutes, until a cake tester inserted into the center comes out clean. 8) Remove the cake from the oven. Allow the cake to rest for 5 minutes before turning out of the pan onto a rack to cool completely before frosting. Alternatively, you can frost and serve the cake right from the pan. 9) To make the frosting: Beat the butter and cream cheese until smooth. 10) Add the salt and vanilla, then beat in the sugar. 11) Beat in an additional teaspoon of milk or cream if the frosting is too stiff to spread; beat in more sugar if it's too thin. 12) Spread the frosting over the cake. Yield: one 8" square or 9" r