Moist & Delicious Gluten-Free Carrot Cake

1
Norma DeRemer

By
@PApride

My girlfrind e-maild me this dilicious recipe knowing how much I love carrot cake.This cake has only 332 calories with only 10 grams of fat and is just as good as my winning Carrot Cake recipe.
This cake is chock-full of carrots, nuts and raisins.When ever I'm asked to a friends house or a church gathering I'm always ask to bring my Carrot Cake. I'll be bring this version next time and see if they can tell the dererence. Wood love this version know that it has less calories then my recipe.I know there is a lot of carrot cake recipes here on JAP,but this is a must try.

Rating:

★★★★★ 1 vote

Comments:
Serves:
22 servings

Ingredients

  • ·
    cake:
  • 2 tsp
    cinnamon
  • 1 tsp
    grated orange rind
  • 2/3 c
    fresh orange juice
  • 1/2 c
    vegetable oil
  • 4 large
    eggs
  • 1
    (15 ounce) package of gluten-free yellow cake mix (such as betty crocker)
  • 1
    (3/4 ounce)package gluten free vanilla instant pudding mix.
  • 1 1/3 c
    grated carrot (about 1 pound carrots)
  • 3/4 c
    raisins
  • 3/4 c
    chopped walnuts (optional)
  • ·
    cooking spray
  • ·
    frosting:
  • 6 oz
    1/3 less-fat or low-fat cream cheese, softened
  • 2 Tbsp
    1% low-fat milk
  • 1 1/2 tsp
    vanilla extract
  • 4 1/2 c
    powdered sugar, sifted

How to Make Moist & Delicious Gluten-Free Carrot Cake

Step-by-Step

  1. Preheat your oven to 350
  2. Prepare cake by combining the first 7 ingredients in a bowl and beat with a mixer at low speed for 1 minute.
  3. Scrap sides of bowl and beat at medium high speed fro 2 minutes or until batter is smooth,scraping sides of bowl occasionally. (batter will be thick)
  4. Fold in carrots, raisins and walnuts until well blended.
  5. Spoon batter evenly into 2 (9-inch) round cake pans that have been coated with cooking spray.
  6. Place in oven and bake for 30 minutes or until a wooden toothpick inserted in center comes out clean.
  7. Remove from oven and place of cooking rack and let cool in pan for 10 minutes;remove from pan and cook completely one wire rack.
  8. While cake is cooling, prepare the frosting by adding cream cheese, milk and vanilla in a large bowl and beat with a mixer at high speed until creamy.
  9. Gradually add powdered sugar and beat at low speed just until blended.
  10. Place 1 cake layer on a plate and spread top with 1/2 cup of frosting.
  11. Top with remaining cake layer and spread remaining frosting over top and sides of cake.

Printable Recipe Card

About Moist & Delicious Gluten-Free Carrot Cake

Course/Dish: Cakes
Dietary Needs: Vegetarian



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