If you're craving something sweet and wholesome, why not try making a delicious carrot cake? Not just any carrot cake, though. We've rounded up some of the best gluten-free (GF) options out there, so everyone can enjoy this classic dessert. Check out these mouth-watering recipes below!
Vicky's Easter Carrot Cake Overnight Oats, GF DF
Ingredients:
- 1/2 cup rolled oats
- 1/2 cup non-dairy milk
- 1/2 cup grated carrots
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp vanilla extract
Instructions:
1. In a bowl, combine oats, milk, grated carrots, maple syrup, cinnamon, nutmeg, ginger and vanilla extract.
2. Mix until well combined.
3. Cover and refrigerate overnight.
4. In the morning, serve with your favourite toppings (e.g., chopped nuts, raisins, shredded coconut).
Nutrition:
- Servings per recipe: 1
- Calories: 330
- Total fat: 5g
- Saturated fat: 1g
- Cholesterol: 0mg
- Sodium: 90mg
- Total carbohydrate: 66g
- Dietary fiber: 9g
- Sugars: 24g
- Protein: 7g
Tips:
You can easily adjust the sweetness and spices to your liking. Feel free to add more or less maple syrup, cinnamon, nutmeg and ginger.
GF Carrot Cake Mix, Gluten-Free Heaven
Ingredients:
- 1 box gluten-free carrot cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup water
Instructions:
1. Preheat the oven to 350F.
2. In a large mixing bowl, combine the cake mix, eggs, oil and water.
3. Mix on low speed until well combined.
4. Pour the batter into a greased 9x13 inch cake pan.
5. Bake for 25-30 minutes or until a toothpick comes out clean.
6. Let the cake cool before serving.
Nutrition:
- Servings per recipe: 12
- Calories: 350
- Total fat: 18g
- Saturated fat: 3g
- Cholesterol: 55mg
- Sodium: 440mg
- Total carbohydrate: 45g
- Dietary fiber: 1g
- Sugars: 28g
- Protein: 3g
Tips:
If you want to add some extra flavour and texture, you can mix in chopped nuts, raisins or shredded carrots to the batter before baking.
GF and DF Carrot Cake- DF Frosting Too!
Ingredients:
- 1 1/2 cups gluten-free flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 cup coconut oil, melted
- 1 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
DF Frosting:
- 1/2 cup vegan butter
- 1/2 cup vegan cream cheese
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
1. Preheat the oven to 350F.
2. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
3. In a separate bowl, beat the coconut oil and sugar until well combined.
4. Add the eggs and vanilla extract, and mix until smooth.
5. Mix in the grated carrots and chopped walnuts (if using).
6. Add the dry ingredients to the wet ingredients, and mix until just combined.
7. Pour the batter into a greased 9x13 inch cake pan.
8. Bake for 25-30 minutes or until a toothpick comes out clean.
9. While the cake is cooling, make the frosting by beating together the vegan butter, vegan cream cheese, powdered sugar and vanilla extract until smooth.
10. Once the cake has cooled completely, spread the frosting over the top.
Nutrition:
- Servings per recipe: 12
- Calories: 420
- Total fat: 24g
- Saturated fat: 14g
- Cholesterol: 40mg
- Sodium: 320mg
- Total carbohydrate: 52g
- Dietary fiber: 2g
- Sugars: 39g
- Protein: 3g
Tips:
You can substitute the coconut oil with any other flavourless oil of your choice, such as canola or vegetable oil. If you want to make the frosting dairy-free but don't have vegan cream cheese on hand, you can use plain vegan yogurt or silken tofu instead.
Vicky's Crowd-Pleaser Carrot Cake, GF DF EF SF NF
Ingredients:
- 3 cups gluten-free flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1 tsp salt
- 2 cups grated carrots
- 1 cup light brown sugar
- 1 cup unsweetened applesauce
- 3/4 cup coconut oil, melted and cooled
- 4 eggs
- 1 tsp vanilla extract
Instructions:
1. Preheat the oven to 350F.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
3. Add the grated carrots and brown sugar, and mix until well combined.
4. In a separate bowl, whisk together the applesauce, melted coconut oil, eggs and vanilla extract.
5. Add the wet ingredients to the dry ingredients, and mix until just combined.
6. Pour the batter into a greased 9x13 inch cake pan.
7. Bake for 35-40 minutes or until a toothpick comes out clean.
8. Once the cake has cooled completely, you can frost it with your favourite cream cheese frosting or eat it as is.
Nutrition:
- Servings per recipe: 12
- Calories: 460
- Total fat: 24g
- Saturated fat: 18g
- Cholesterol: 70mg
- Sodium: 470mg
- Total carbohydrate: 56g
- Dietary fiber: 4g
- Sugars: 25g
- Protein: 6g
Tips:
For a tasty twist, you can mix in some chopped pineapple or coconut flakes to the cake batter before baking.
SP Carrot Cake [GF]
Ingredients:
- 1 1/2 cups gluten-free flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 cup grated carrots
- 1 cup applesauce
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup raisins (optional)
Instructions:
1. Preheat the oven to 350F.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
3. Add the grated carrots and raisins (if using), and mix until well combined.
4. In a separate bowl, whisk together the applesauce, vegetable oil, eggs and vanilla extract.
5. Add the wet ingredients to the dry ingredients, and mix until just combined.
6. Pour the batter into a greased 9x13 inch cake pan.
7. Bake for 35-40 minutes or until a toothpick comes out clean.
8. Let the cake cool before serving.
Nutrition:
- Servings per recipe: 12
- Calories: 240
- Total fat: 14g
- Saturated fat: 2g
- Cholesterol: 50mg
- Sodium: 230mg
- Total carbohydrate: 24g
- Dietary fiber: 2g
- Sugars: 12g
- Protein: 4g
Tips:
If you're not a fan of raisins, you can substitute them with chopped nuts or dried cranberries.
Gluten-Free Carrot Cake Muffins
Ingredients:
- 2 cups gluten-free flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup unsweetened coconut milk
- 1/3 cup honey
- 1/4 cup coconut oil, melted and cooled
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
Instructions:
1. Preheat the oven to 350F.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
3. In a separate bowl, whisk together the coconut milk, honey, coconut oil, egg and vanilla extract.
4. Add the wet ingredients to the dry ingredients, and mix until just combined.
5. Mix in the grated carrots.
6. Grease a muffin tin, and fill each cup with the batter.
7. Bake for 20-25 minutes or until a toothpick comes out clean.
8. Let the muffins cool before serving.
Nutrition:
- Servings per recipe: 12
- Calories: 200
- Total fat: 8g
- Saturated fat: 7g
- Cholesterol: 15mg
- Sodium: 160mg
- Total carbohydrate: 32g
- Dietary fiber: 2g
- Sugars: 17
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