Gluten-Free Carrot Cake Recipe

Name: Gluten-Free Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups sugar; 2 cans (8 ounces each) unsweetened crushed pineapple, drained; 4 large eggs; 3/4 cup reduced-fat mayonnaise; 1-1/2 cups white rice flour; 1/2 cup potato starch; 1/2 cup soy flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon xanthan gum; 1/2 teaspoon ground ginger; 1/4 teaspoon salt; 3-1/4 cups shredded carrots; 1 cup sweetened shredded coconut; 4 ounces reduced-fat cream cheese; 1/4 cup reduced-fat butter, softened; 2-1/2 cups confectioners' sugar; 3/4 teaspoon grated orange zest; 1/4 teaspoon vanilla extract

Servings: persons

1-1/2 cups sugar
2 cans (8 ounces each) unsweetened crushed pineapple, drained
4 large eggs
3/4 cup reduced-fat mayonnaise
1-1/2 cups white rice flour
1/2 cup potato starch
1/2 cup soy flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon xanthan gum
1/2 teaspoon ground ginger
1/4 teaspoon salt
3-1/4 cups shredded carrots
1 cup sweetened shredded coconut
4 ounces reduced-fat cream cheese
1/4 cup reduced-fat butter, softened
2-1/2 cups confectioners' sugar
3/4 teaspoon grated orange zest
1/4 teaspoon vanilla extract

1
In a large bowl, beat the sugar, pineapple, eggs and mayonnaise until well blended. Combine the rice flour, potato starch, soy flour, baking soda, cinnamon, xanthan gum, ginger and salt; gradually beat into sugar mixture until blended. Stir in carrots and coconut.
2
Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350u00b0 for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange zest and vanilla; beat until smooth. Spread over top of cake. Refrigerate leftovers.

1245

kcal

Calories

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1-1/2 cups sugar, 2 cans (8 ounces each) unsweetened crushed pineapple, drained, 4 large eggs, 3/4 cup reduced-fat mayonnaise, and more.

Yes, Gluten-Free Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Carrot Cake

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