Gluten free carrot cake
Nutritional Info
- Servings Per Recipe: 32
- Amount Per Serving
- Calories: 112.1
- Total Fat: 7.4 g
- Cholesterol: 24.4 mg
- Sodium: 29.7 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 0.1 g
- Protein: 1.5 g
View full nutritional breakdown of Gluten free carrot cake calories by ingredient
Introduction
Have your cake and eat it too with this moist and delectable, gulten free carrot cake Have your cake and eat it too with this moist and delectable, gulten free carrot cakeNumber of Servings: 32
Ingredients
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48 tsp No Name 100% pure Conola Oil
212 gram(s) Fram Fresh Raw Eggs
32 tbsp Robin Hood All purpose gluten flour
0.75 cup Brow Sugar (Rogers Golden Yellow
18 tsp Stevia In The Raw
0.5 gram(s) No Name Cinnamon
.5 tsp Ginger, ground
2 tsp Magic Baking Powder
0.12 gram(s) Arm & Hammer Baking Soda
3.68 gram(s) Raw Carrots
0.50 cup Dole crushed pineapple
Tips
*Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.
Directions
Cake: Preheat oven to 350°F (180°C). Grease two 8” (23 cm) cake pans.
Beat oil and sugars together in a large bowl of an electric mixer until combined. Add eggs, one at a time, beating well after each addition.
Combine flour blend, cinnamon, baking soda, baking powder and salt in a separate large bowl. Add flour mixture to egg mixture. Beat just until combined. Fold in carrots. Divide batter evenly in prepared pans.
Bake in preheated oven 40 to 45 minutes or until a toothpick inserted in center of cake comes out clean.
Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
Icing: Cream butter and cream cheese in a large bowl of an electric mixer until combined. Add icing sugar, one cup (250 mL) at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 tbsp (15 mL) milk at a time to thin out icing if necessary.
Assembly: Place one cake layer on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing. Refrigerate until ready to eat.
Serving Size: 32
Number of Servings: 32
Recipe submitted by SparkPeople user JEZEBEL99.
Beat oil and sugars together in a large bowl of an electric mixer until combined. Add eggs, one at a time, beating well after each addition.
Combine flour blend, cinnamon, baking soda, baking powder and salt in a separate large bowl. Add flour mixture to egg mixture. Beat just until combined. Fold in carrots. Divide batter evenly in prepared pans.
Bake in preheated oven 40 to 45 minutes or until a toothpick inserted in center of cake comes out clean.
Cool in pans on wire cooling rack for 20 minutes. Remove from pans and cool completely on wire cooling rack.
Icing: Cream butter and cream cheese in a large bowl of an electric mixer until combined. Add icing sugar, one cup (250 mL) at a time. Beat well after each addition. Add vanilla. Continue beating until fluffy. Add 1 tbsp (15 mL) milk at a time to thin out icing if necessary.
Assembly: Place one cake layer on serving dish. Spread with icing. Top with remaining cake layer. Spread top with remaining icing. Refrigerate until ready to eat.
Serving Size: 32
Number of Servings: 32
Recipe submitted by SparkPeople user JEZEBEL99.