Name: Gluten Free, Low Fat, Spiced Carrot Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 2-layer cake, 16 serving(s)
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

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Recipe by N N N

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Delectable, low fat, gluten-free cake that doesn't require dozens of specialty flours and ingredients. Moister and lighter than traditional versions. Chock full of carrots, but the kids will never know.

Ready In:: 1hr 15mins
Serves:
Yields:
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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

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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RECIPE MADE WITH LOVE BY

@N N N

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@N N N

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"Delectable, low fat, gluten-free cake that doesn't require dozens of specialty flours and ingredients. Moister and lighter than traditional versions. Chock full of carrots, but the kids will never know."

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review by wheatandglutenfreed

11/2/2011

Really nice cake this, being gluten intolerant it is good to find quality cakes.<br/><br/>Cheers<br/><br/>Spencer

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creation by N N N

9/18/2011

Delectable, low fat, gluten-free cake that doesn't require dozens of specialty flours and ingredients. Moister and lighter than traditional versions. Chock full of carrots, but the kids will never know.