Gluten Free, Low Fat, Spiced Carrot Cake Recipe

Name: Gluten Free, Low Fat, Spiced Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: canola oil cooking spray; 1 1/2 cups carrots, grated; 1/4 cup crystallized ginger, finely chopped; 2 1/2 cups Bob's Red Mill gluten-free all-purpose baking flour (2 cups for batter, 1/2 cup for dusting carrots and ginger); 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1/2 teaspoon ground cloves; 1/2 teaspoon salt; 1 1/3 cups granulated sugar; 1/4 cup light brown sugar, firmly packed; 3 medium eggs; 2 (4 ounce) containers applesauce (plain, no sugar or flavorings added); 3/4 cup yogurt, Greek-style, plain nonfat; 1 tablespoon canola oil

Servings: persons

canola oil cooking spray
1 1/2 cups carrots, grated
1/4 cup crystallized ginger, finely chopped
2 1/2 cups Bob's Red Mill gluten-free all-purpose baking flour (2 cups for batter, 1/2 cup for dusting carrots and ginger)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 1/3 cups granulated sugar
1/4 cup light brown sugar, firmly packed
3 medium eggs
2 (4 ounce) containers applesauce (plain, no sugar or flavorings added)
3/4 cup yogurt, Greek-style, plain nonfat
1 tablespoon canola oil

1
Preheat oven to 350u00b0F.
2
Spray (2) 9 inches round cake pans with cooking spray. Line bottoms and sides with parchment paper cut to fit pans (the better the fit, the easier the turn out).
3
In a bowl, combine carrots and ginger, and dust with 1/2 cup flour. Toss with fingers, making sure that all pieces are coated with flour. Retain excess flour; do not discard.
4
Sift all dry ingredients together.
5
On low speed, using hand mixer or stand mixer, mix all wet ingredients together in a large bowl.
6
Add dry ingredients to wet ingredients in mixer bowl. Mix on medium speed until incorporated.
7
Add carrot, ginger and flour mixture to batter. Mix on low speed just until incorporated.
8
Pour half the batter into each prepared cake pan, and bake in middle of pre-heated oven for 45 minutes, rotating pans half way through baking time.
9
Check for doneness by inserting a toothpick. Add time if necessary. When toothpick comes out dry, remove pans from oven and allow to cool 10 minutes.
10
Turn cakes out onto baking racks, and allow to cool completely before frosting.
11
Frost cakes if desired. For fat-free cream cheese frosting, combine (2) 8 oz. packages fat-free cream cheese with 1 1/2 teaspoons pure vanilla extract, 1 cup sifted confectioner's sugar and 2-3 tablespoons milk. Mix on medium speed until smooth and fluffy.

808

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: canola oil cooking spray, 1 1/2 cups carrots, grated, 1/4 cup crystallized ginger, finely chopped, 2 1/2 cups Bob's Red Mill gluten-free all-purpose baking flour (2 cups for batter, 1/2 cup for dusting carrots and ginger), and more.

Yes, Gluten Free, Low Fat, Spiced 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.

That's it — enjoy your meal!

Gluten Free, Low Fat, Spiced Carrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions