Ultimate Moist Gluten-Free Carrot Cake with Cream Cheese Frosting
Indulge in a guilt-free version of a classic favorite with this Ultimate Moist Gluten-Free Carrot Cake. Perfectly sweetened with natural ingredients, this recipe boasts the rich flavors of freshly grated carrots, pineapple, and warm spices without the added sugar. Whether you're looking for a wholesome dessert or a delightful snack, this cake delivers on taste and nutrition while accommodating gluten-free diets. Topped with a creamy, sugar-free cream cheese frosting, this cake is sure to impress at any gathering, making everyone forget it's a healthier alternative. Ideal for birthdays, celebrations, or simply when you need a sweet treat, this recipe is versatile enough to allow for creative decorations and toppings that can include nuts, coconut, or festive sprinkles!
20
Servings
90
Calories
23
Ingredients
Ingredients
applesauce
1 1/2 cups (can substitute with extra virgin olive oil)
Splenda sugar substitute
3 tablespoons (for batter)
eggs
3 (cage-free)
brown rice flour
1/2 cup (sifted)
sorghum flour
1/2 cup (sifted)
quinoa flour
1/2 cup (sifted)
potato starch
1/4 cup (sifted)
tapioca starch
1/4 cup (sifted)
xanthan gum
2 teaspoons (mixed in dry ingredients)
cinnamon
3 teaspoons (mixed in dry ingredients)
baking soda
2 teaspoons (mixed in dry ingredients)
vanilla extract
2 teaspoons (mixed in wet ingredients)
grated carrots
3 cups (freshly grated)
crushed pineapple
20 ounces (drained)
unsweetened shredded coconut
1 cup (sugar-free)
chopped walnuts
1 cup (optional)
light cream cheese
8 ounces (softened)
vanilla extract (frosting)
1 teaspoon (for frosting)
Splenda sugar substitute (frosting)
5 tablespoons (for frosting)
cinnamon (topping)
to taste (optional)
chopped walnuts (topping)
1/4 cup (optional)
chopped almonds (topping)
1/4 cup (optional)
unsweetened shredded coconut (topping)
1/4 cup (optional)
Instructions
1
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan or cupcake holders with a baking spray.
2
Grate the carrots finely and chop the almonds if using as optional toppings.
3
In a large mixing bowl, combine the applesauce (or olive oil) and Splenda, mixing well until combined.
4
Add the eggs one by one, ensuring each is mixed in thoroughly.
5
In a separate bowl, whisk together the brown rice flour, sorghum flour, quinoa flour, potato starch, tapioca starch, xanthan gum, cinnamon, and baking soda.
6
Gradually add the dry ingredients to the wet mixture, followed by the vanilla extract. Mix until just combined.
7
Fold in the grated carrots, crushed pineapple (drained), shredded coconut, and walnuts until evenly distributed.
8
Pour the batter into the prepared baking pan or cupcake holders. Bake for 45 minutes (or 1 hour for oil version) or until a toothpick inserted in the center comes out clean.
9
While the cake is baking, prepare the frosting by whipping together the light cream cheese, vanilla, and Splenda until smooth and creamy.
10
Once the cake has cooled completely, frost it generously with the cream cheese mixture.
11
For added fun, top with your choice of optional toppings like chopped nuts, shredded coconut, or colorful sprinkles.
Nutrition Information
3.75g
Fat
10.25g
Carbs
2.25g
Protein
1.75g
Fiber
Frequently Asked Questions
Frequently Asked Questions
Is this carrot cake recipe gluten-free?
Yes, this recipe is specifically designed to be gluten-free, using a blend of brown rice, sorghum, and quinoa flours along with potato and tapioca starches.
Does this recipe contain added sugar?
No, this recipe uses Splenda sugar substitute to keep it sugar-free while maintaining a sweet flavor.
How many calories are in one serving of this cake?
Each of the 20 servings contains approximately 90 calories.
Can I use oil instead of applesauce?
Yes, you can substitute the applesauce with extra virgin olive oil for a richer version of the cake.
How long does the cake take to bake if I use oil?
If you use the olive oil version instead of applesauce, the baking time increases to approximately 1 hour.
What flours are needed for the gluten-free blend?
The recipe requires 1/2 cup each of brown rice flour, sorghum flour, and quinoa flour.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) before baking.
Is there pineapple in this carrot cake?
Yes, the recipe includes 20 ounces of drained crushed pineapple to add moisture and flavor.
What type of frosting is used?
The cake is topped with a sugar-free frosting made from light cream cheese, vanilla, and Splenda.
How many servings does this recipe yield?
This recipe yields 20 servings, making it great for gatherings or celebrations.
Why is xanthan gum included in the ingredients?
Xanthan gum is used in gluten-free baking to provide the structure and elasticity usually provided by gluten.
Can I make cupcakes with this batter?
Yes, you can pour the batter into cupcake holders instead of a 9x13-inch pan.
Are there nuts in this recipe?
The recipe includes 1 cup of optional chopped walnuts in the batter and additional nuts for topping.
What kind of starches are used in the flour mix?
The recipe calls for 1/4 cup of potato starch and 1/4 cup of tapioca starch.
Is this recipe dairy-free?
No, the frosting requires light cream cheese, though the cake itself could be made dairy-free if using oil and omitting the frosting.
What is the protein content per serving?
There are approximately 2.25g of protein per serving.
Should the carrots be grated finely or coarsely?
The instructions recommend grating the carrots finely for the best texture.
Can I add coconut to the cake?
Yes, the recipe includes 1 cup of unsweetened shredded coconut in the batter and optional coconut for topping.
What is the fat content per serving?
Each serving contains approximately 3.75g of fat.
How many eggs are needed?
The recipe calls for 3 cage-free eggs.
What spice provides the warm flavor in this cake?
Cinnamon is used both in the batter and as an optional topping to provide warm flavor.
How much fiber is in each serving?
Each serving provides 1.75g of dietary fiber.
When should I frost the cake?
Wait until the cake has cooled completely before applying the cream cheese frosting.
What size baking pan is required?
A 9x13-inch baking pan is recommended for this recipe.
What are the carbohydrate counts for this cake?
There are approximately 10.25g of carbohydrates per serving.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted into the center comes out clean.
Can I use different types of nuts for the topping?
Yes, you can use chopped walnuts or chopped almonds as optional toppings.
Does the pineapple need to be prepared in a specific way?
Yes, the crushed pineapple should be thoroughly drained before being folded into the batter.
What should I do with the dry ingredients before mixing with wet ingredients?
You should whisk the flours, starches, xanthan gum, cinnamon, and baking soda together in a separate bowl first.
What are some suggested creative toppings?
You can use chopped nuts, shredded coconut, or even festive sprinkles to decorate the cake.