Gluten Free, Low Fat, Spiced Carrot Cake

Recipe by N N N
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • 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).
  • 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.
  • Sift all dry ingredients together.
  • On low speed, using hand mixer or stand mixer, mix all wet ingredients together in a large bowl.
  • Add dry ingredients to wet ingredients in mixer bowl. Mix on medium speed until incorporated.
  • Add carrot, ginger and flour mixture to batter. Mix on low speed just until incorporated.
  • 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.
  • 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.
  • Turn cakes out onto baking racks, and allow to cool completely before frosting.
  • 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.
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