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Gluten Free Carrot Cake

Gluten Free Carrot Cake

Gluten Free Carrot Cake

Gluten free carrot cake cupcakes, loaded with fresh carrots and topped with cinnamon cream cheese frosting. Perfect for Easter, or any time!Especially as springtime approaches and Easter is around the corner, a spot on recipe for gluten free carrot cake is a must. This recipe is for gluten free carrot cake cupcakes instead of a full carrot cake, and for good reason.Cupcakes are easier to store, easier to force just a few on friends and neighbors (and my husband’s coworkers), easier to have on hand at a moment’s notice (birthday in school tomorrow!), easier to pare down a recipe, and way easier to make cute without spending a ton of time on them.Plus, we do already have a recipe for secret-ingredient gluten free iced carrot cake right here on the blog that is as moist and tender as can be.The secret to making these truly stand-out little carrot cakes? You beat the oil with the eggs and milk until very well-combined and frothy before adding them to the dry ingredients.This way, the cupcakes are light and fluffy, moist and tender—but never ever oily. Cakes made with oil instead of butter can be very moist, but can become oily if the ingredient proportions aren’t just right, or if the method isn’t proper. Not this time.Making carrot cake with oil instead of butter makes these carrot cake cupcakes quite easy to convert to dairy free as well as gluten free. Just use a nondairy milk, like almond milk.A nondairy cream cheese alternative plus shortening in place of the butter should work quite well for the frosting. If the frosting seems too soft, just add a bit confectioners’ sugar until it reaches the proper consistency.
gluten free carrot cake 1

Gluten Free Carrot Cake

Ok enough about that. I’m back and I’m all yours. So let’s do what we do best, TALK FOOD baby!!I’m just now getting hip to this whole gluten-free thing and how to bake gluten-free cakes. It seems like so many people are going gluten-free by choice or for medical reasons these days. My sister-in-law and my aunt are both gluten-free, which is the reason for this gluten-free carrot cake recipe.
gluten free carrot cake 2

Gluten Free Carrot Cake

Especially as springtime approaches and Easter is around the corner, a spot on recipe for gluten free carrot cake is a must. This recipe is for gluten free carrot cake cupcakes instead of a full carrot cake, and for good reason.
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I thought this was just how gluten-free cakes tasted. I mean how good could something be without the help of fluffy white wheat flour right? Well it wasn’t until I was in Asheville, NC and tried a slice of gluten-free carrot cake from a cafe called Green Sage that my mind was totally changed. This carrot cake was light, fluffy, moist and it tasted exactly like a regular cake made with white wheat flour. Shut the front door!!!
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This recipe for moist and luscious gluten-free carrot cake with cream cheese frosting makes it possible for those with gluten allergies to enjoy this popular dessert again.Make your choice of 2 (9-inch) cake rounds, 1 (13×9-inch) sheet cake, or 36 cupcakes with this recipe. The baked product in whatever form you choose freezes well.The three cups of grated carrots called for add healthy carotene, a nutrient that the body uses to make vitamin A. That's not bad for a cake!Edited by Stephanie Kirkos.
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Play up the texture: Certain ingredients are great for giving gluten-free cakes a moist, fluffy crumb texture. I swear by buttermilk, whipping cream and/or vegetable/canola oil for the best gluten-free cake texture. Also be sure not to over mix the cake as this will result in a flat, dry cake. Gluten-free pudding mixes are also great to throw into the batter for extra fluffiness.
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Carrot cake is one of those lovely desserts that always makes me feel like a queen. Something about the rich, dense layers and the uber-creamy icing are almost always swoon-worthy, causing even the most recalcitrant sugar-opponent to buckle under a cloud of cinnamon and cream cheese. This particular recipe, even though it’s gluten-free, is a superlative carrot cake experience. The lofty, tender crumb does nothing to tattle on its wheat-free status—If you didn’t tell your guests, they might never know.
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Notes Nutrition information does not include pecans, coconut, pineapple or raisins.To make the cake vegan: I have not tested this, but I think flax eggs would work very well in this recipe. (It would be 3 tablespoons of flaxseed meal + 9 tablespoons of water.) If you want to make vegan frosting you could try using a vegan cream cheese in place of the regular cream cheese.I have not tested this cake with homemade oat flour, only the store-bought version. If you decided to make it with homemade oat flour, please make sure that it is very finely ground.This cake also works well when baked in a 9×13 inch pan. You may need to bake slightly longer, but I would still check it at the suggested time. It’s a great party cake!You can also make these into carrot cake cupcakes (or muffins without the frosting). They will make about 16 cupcakes as you should only fill the cupcake pan 3/4 of the way full.The frosting isn’t excessive at all, but if you want to make this for a special occasion or a birthday, feel free to double the frosting!
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Nutrition information does not include pecans, coconut, pineapple or raisins.To make the cake vegan: I have not tested this, but I think flax eggs would work very well in this recipe. (It would be 3 tablespoons of flaxseed meal + 9 tablespoons of water.) If you want to make vegan frosting you could try using a vegan cream cheese in place of the regular cream cheese.I have not tested this cake with homemade oat flour, only the store-bought version. If you decided to make it with homemade oat flour, please make sure that it is very finely ground.This cake also works well when baked in a 9×13 inch pan. You may need to bake slightly longer, but I would still check it at the suggested time. It’s a great party cake!You can also make these into carrot cake cupcakes (or muffins without the frosting). They will make about 16 cupcakes as you should only fill the cupcake pan 3/4 of the way full.The frosting isn’t excessive at all, but if you want to make this for a special occasion or a birthday, feel free to double the frosting!
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To replace the white wheat flour I used Pamela’s Artisan Flour. It’s a gluten free all-purpose rice flour blend that’s great for baking cakes. You can use it cup for cup, as you would with regular flour. You can get it on Amazon or in most whole food type stores. I’ve tried Bobs Red Mill gluten-free flour in the past and ick!  I didn’t like how gritty it made the cake taste, but some folks swear by it. Hey, whatever floats your boat! My sister-in-law uses Pamela’s a lot in her baking and she makes really great gluten-free cakes so I’m sticking with Miss Pam for now.
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I went on a mission to create a amazing gluten-free carrot cake. It needed to have a beautiful, moist crumb, loaded with sweet fresh carrots and also pass the stick to the back of the fork test. BINGO we got action Jackson!! I don’t know about you, but my greedy-self  professional cake eating self can totally just look at a cake and tell if its moist and fluffy. Can’t you just see how amazing that first bite is gonna be from looking at this picture?  You now exactly how that fork is gonna glide through dontcha? Have mercy! I could weep. Let us pray.
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Method Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using. Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined. Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve. Tip

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