Gluten free carrot cake
- Number of Servings: 16
Ingredients
1 cup Splenda sugar blend 4 eggs3/4 cups light olive oil or vegetable oil1 cup sugar free apple sauce2 cups all-purpose gluten-free flour mix 2 teaspoons baking soda2 teaspoons gluten-free baking powder2 teaspoons cinnamon1 teaspoon salt1 tsp guar gum2 teaspoons vanilla extract1 cup chopped nuts. I used walnuts but pecans would be great too.3 cups freshly grated carrots1 cup raisins1/2 cup coconut4 ounces cream cheese1 teaspoon vanilla extract2 cups gluten-free powdered sugar
I used my food processor but this can easily be made with mixer.
1. In food processor add spenda sugar blend, flour, baking soda,guar gum, baking powder, cinnamon, salt and pulse to blend thoroughly.
2. Add eggs, applesauce and oil and vanilla. Blend. Pour batter into large bowl.
3. Grate carrots in food processor. Stir in carrots, raisins, coconut and nuts.
4. Pur into greased and floured bundt pan. I used rice flour.
4. Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
5.While cake or muffins are cooling place cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
6.When cake is cool frost.
Serving Size: 1/16 piece of cake
1. In food processor add spenda sugar blend, flour, baking soda,guar gum, baking powder, cinnamon, salt and pulse to blend thoroughly.
2. Add eggs, applesauce and oil and vanilla. Blend. Pour batter into large bowl.
3. Grate carrots in food processor. Stir in carrots, raisins, coconut and nuts.
4. Pur into greased and floured bundt pan. I used rice flour.
4. Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
5.While cake or muffins are cooling place cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
6.When cake is cool frost.
Serving Size: 1/16 piece of cake
Nutritional Info Amount Per Serving
- Calories: 398.6
- Total Fat: 17.7 g
- Cholesterol: 4.2 mg
- Sodium: 403.6 mg
- Total Carbs: 56.1 g
- Dietary Fiber: 2.4 g
- Protein: 3.3 g
Member Reviews