Nut Free Carrot Cake Recipe

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1 hours ago Nut Free Carrot Cake with Cream Cheese Icing Cooking with Carbs large eggs, grated carrot, vanilla extract, all-purpose flour and 30 more Callum’s Yummy (dairy, wheat, gluten, egg & nut free) Carrot Cake!…

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1 hours ago Mix until combined. In a small bowl combine flour, baking powder, baking soda, cinnamon, and nutmeg. Sift the dry mixture into the bowl with the …

Rating: 5/5(7)
Total Time: 35 mins
Category: Dessert
Calories: 371 per serving
1. Preheat the oven to 350°F (180°C) and grease a 13x9-inch baking dish. Set aside.
2. In a large bowl combine sugar, vegetable oil, and eggs with a spatula. Add grated carrots and orange zest. Mix until combined.
3. In a small bowl combine flour, baking powder, baking soda, cinnamon, and nutmeg. Sift the dry mixture into the bowl with the wet ingredients.
4. Mix together until just combined.

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7 hours ago 2016-09-12 · Vegan, Nut Free Carrot Cake (this recipe makes a single layer cake) Ingredients 1.5 cups of grated carrots 1/4 cup sugar minus one tablespoon 1 teaspoon vanilla extract 3/8 cup soy milk or other nondairy milk 1/3 cup grapeseed oil or coconut oil 1 1/8 cup cake flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon

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Just Now Add the dry ingredients to the wet and mix on medium for about 5 minutes. Add the grated carrots and crushed pineapple to the batter and mix on medium until blended, …

Rating: 5/5(9)
Total Time: 1 hr 40 mins
Category: Breakfast, Dessert, Snack
Calories: 655 per serving
1. Preheat your oven to 350 F.
2. Beat the cream cheese and butter on medium high until smooth, about 5 minutes.
3. Invert your cake on a platter to ensure the top will be flat. Ice your cake as desired. I think this cake looks beautiful rustic with an unfinished edge.

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4 hours ago In a large bowl, combine 3/4 cup (1 1/2 sticks) salted butter, Two 8-oz. packages cream cheese and 2 teaspoons vanilla extract. STEP 2. Using a …

Reviews: 3
Category: Dessert
Cuisine: American
Calories: 447 per serving
1. Preheat the oven to 350 degrees F and generously spray two 8- or 9-inch round cake pans (or you can use one at a time) with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, oil, sugars, eggs and vanilla extract and beat on medium speed until creamy and free of lumps.
2. In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Add the milk and mix until just combined. Fold in the grated carrot.
3. Divide the mixture evenly between the prepared cake pans and bake one at a time in the preheated oven for 35-40 minutes, or until a toothpick inserted into the centers come out clean. Let cool in pan for 5 minutes, remove from pan and let cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake.
4. Place one cake in the center of a rotating cake stand. Spread frosting evenly and generously over the top in an even layer. Top with the remaining cake and use the remaining frosting to cover the top and sides. Refrigerate until ready to serve!

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Just Now Vegan, Nut Free Carrot Cake (this recipe makes a single layer cake) Ingredients 1.5 cups of grated carrots 1/4 cup sugar minus one …

Estimated Reading Time: 3 mins

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5 hours ago When I created this grain-free carrot cake recipe I knew it had to be free of tree nuts, use gluten free ingredients, contain no processed sugars, …

Estimated Reading Time: 7 mins
1. Preheat the oven to 350 degrees F. Line the bottoms of two 9" cake pans with parchment paper and lightly grease their sides with coconut oil.
2. In a large mixing bowl, whisk together all of the dry ingredients. In another, medium size mixing bowl beat together all of the wet ingredients except for the shredded carrot and shredded coconut.
3. Add the wet ingredients to the dry ingredients and stir to combine. Fold in the carrots and coconut. The batter should be moist but not too watery.
4. Divide evenly between the two cake pans. Spread the batter out evenly in both pans. Bake for 20-25 minutes. A toothpick inserted into the center should come out clean. Allow the cakes to cool for 10 minutes, then remove them from the pans. Cool completely before frosting.

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3 hours ago Heat oven to 325 degrees F. In a large bowl, stir together flour, cinnamon, baking soda, baking powder, and salt. In another bowl combine

Servings: 24
Estimated Reading Time: 4 mins
Category: Dessert
1. Heat oven to 325 degrees F. In a large bowl, stir together flour, cinnamon, baking soda, baking powder, and salt.
2. In another bowl combine carrots, pineapple and vanilla. Mix well. Add applesauce, oil and sugar and stir until well combined.
3. Add flour mixture gradually, stirring until all ingredients are just moistened. Be careful not to over-mix or cake will fall.
4. Pour into a greased 13x9 pan. Bake for 35-40 minutes or until cake springs back and toothpick comes out clean.

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5 hours ago Make Batter. Heat the oven to 350 degrees Fahrenheit (176C). Grease two 9-inch round cake pans and line the bottom with parchment paper …

Category: Dessert
Calories: 535 per serving

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5 hours ago Add the ingredients into a mixing bowl in the same order as listed. Mix with a wooden spoon for 1 - 2 minutes. Pour into a small round or loaf tin (use non stick tin and

Rating: 5/5(2)
Total Time: 45 mins
Category: Dessert
Calories: 279 per serving
1. Add the ingredients into a mixing bowl in the same order as listed.
2. Mix with a wooden spoon for 1 - 2 minutes.
3. Pour into a small round or loaf tin (use non stick tin and cooking spray).
4. Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.

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8 hours ago Instructions. Preheat the oven to 160C. Grease and line a 20cm cake tin. Put the first 9 ingredients in a large bowl and stir together. Add in all the other ingredients and then stir …

Ratings: 2
Calories: 327 per serving
Category: Cake, Snack
1. Preheat the oven to 160C.
2. Grease and line a 20cm cake tin.
3. Put the first 9 ingredients in a large bowl and stir together.
4. Add in all the other ingredients and then stir them together till there are no dry bits.

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2 hours ago Is there a carrot cake recipe that is nut-free? A moist, delicious carrot cake recipe that was nut-free (my husband is severely allergic!). It would use ingredients I actually had in my pantry. It also could be made without using a stand mixer. Yup, this carrot cake recipe comes together in …

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Just Now Delicious, allergy-free + vegan. Preheat the oven to 350°. Spray two 9" round cake pans with non-stick cooking spray then lightly dust with gluten-free flour. In a large …

Rating: 4.5/5(11)
Calories: 626 per serving
Total Time: 55 mins
1. Preheat the oven to 350°. Spray two 9" round cake pans with non-stick cooking spray then lightly dust with gluten-free flour.
2. In a large mixing bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, salt, cloves and ginger until combined.
3. In a small bowl, whisk together the coconut oil, egg replacer, brown sugar, and vanilla extract until combined.
4. In a food processor, finely chop peeled carrots. Add to your wet mixture & mix together to combine.

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1 hours ago Preheat oven to 350 degrees F. Line two, 8-inch round cake pans with parchment paper, then coat with nonstick spray. Lightly dust with almond flour, tapping out excess. …

Rating: 4.9/5(63)
Calories: 588 per serving
Category: Dessert
1. Preheat oven to 350 degrees F. Line two, 8-inch round cake pans with parchment paper, then coat with nonstick spray. Lightly dust with almond flour, tapping out excess.
2. Spread the nuts in a single layer on a rimmed baking sheet. Place in the oven and bake until toasted and fragrant, about 8 minutes. Remove to a cutting board. Let cool slightly. Measure out ¾ cup, then finely chop for the batter. Reserve the rest for decorating the cake.
3. In a medium mixing bowl, whisk together the baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves, and remaining 3 cups almond flour.
4. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat eggs and brown sugar on medium high until pale toasty brown, fluffy, and nearly tripled in volume, about 5 to 7 minutes. (Don’t shortcut this step—it helps make the batter airy). Beat in the maple syrup and vanilla.

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9 hours ago Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan. Sift together the flour, baking powder, baking soda, …

Rating: 5/5(22)
Calories: 519 per serving
Total Time: 1 hr 30 mins
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan. Sift together the flour, baking powder, baking soda, cinnamon and salt, set aside.
2. In a medium bowl, cream together the 1 cup butter, brown sugar and white sugar. Stir in the eggs and the orange juice. Add the sifted dry ingredient, mix well. Finally, fold in the walnuts, raisins and carrots. Pour the batter into the prepared pan.
3. Bake for 1 hour in the preheated oven, until a tester comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack.
4. To make the frosting, in a medium bowl, beat together the cream cheese, vanilla, 1/2 cup butter and confectioners sugar until smooth. Spread over cooled cake.

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2 hours ago Directions for the Carrot Cake Recipe Without Nuts: Preheat oven to 350 F. Grease an 8 x 8 inch square pan or a 9 inch round pan. Line the bottom of the pan with parchment paper. In a large mixing bowl, using a wooden spoon or rubber spatula, beat together eggs, oil, white sugar, and vanilla. Mix the dry ingredients (flour, baking soda, baking

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5 hours ago With the beautiful and familiar flavours of carrot cake, these balls are a hit with both my boys. With the addition of carrots they’re also more nutritious than your typical recipe and the tahini adds a nice calcium boost perfect for dairy free diets. This is also a wonderful recipe to make with your kids, even the youngest members of the family.

Rating: 5/5(1)
Estimated Reading Time: 1 min

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5 hours ago Or feel free to skip the nuts if you want a nut-free carrot cake. No other changes to the recipe required. Applesauce: Instead of applesauce, you …

Rating: 4.9/5(317)
Category: Dessert
Servings: 10
Total Time: 3 hrs 30 mins
1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.
2. Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
3. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)
4. Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

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2 hours ago 1½ cups carrots, grated. ½ cup currants. Instructions. In a food processor combine coconut flour, salt, baking soda, and cinnamon. Pulse in eggs, coconut oil, and …

Reviews: 190
Estimated Reading Time: 2 mins
Servings: 1
Total Time: 1 hr
1. In a food processor combine coconut flour, salt, baking soda, and cinnamon
2. Pulse in eggs, coconut oil, and honey
3. Remove blade from food processor and stir in carrots and currants by hand
4. Grease a 7 inch springform pan with coconut oil and dust with coconut flour

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5 hours ago Method: Preheat oven to 180 degrees. Sift flour into a bowl. Add sugar and spices and mix. Pour in oil and eggs, then mix with an electric beater …

Category: Lunch Box
Estimated Reading Time: 2 mins

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3 hours ago Wake your taste buds with this good old fashioned carrot cake. As an added bonus, I have made this carrot cake recipe nuts free and slightly modified the sug

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6 hours ago Spray the cake pans with pam baking spray and set aside. Using a standing mixer, mix until combined the sugar, oil and eggs. Mix in the flour, baking soda, baking powder, salt …

Cuisine: American
Category: Dessert
Servings: 12
Total Time: 45 mins
1. Spray the cake pans with pam baking spray and set aside
2. Using a standing mixer, beat together the butter and cream cheese

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9 hours ago These nut-free carrot cupcakes are slathered in cream cheese icing. Serve as part of a nut-free afternoon tea or kids’ party spread. Food editor Jen Bedloe says: “They look …

Rating: 5/5(2)
Total Time: 42 mins
Category: Cupcake Recipes
Calories: 270 per serving
1. Heat the oven to 180°C/160°C fan/gas 4. Using a wooden spoon, mix all the cupcake ingredients in a large mixing bowl until well combined. Use an ice cream scoop or dessertspoon to divide the batter equally among the cases. Bake for 20-22 minutes until a skewer pushed into the middle of a cake comes out clean and they feel springy.
2. Leave the cakes in the trays until cool enough to handle, then put onto a rack to cool completely. Once cool, pop out of the cases (then repeat with another batch if making more).
3. For the icing, use a wooden spoon to beat the butter in a mixing bowl until soft and fluffy. Beat in the cream cheese, then sift over the icing sugar and beat until smooth and until well combined. Spoon/pipe onto the cooled cupcakes and top with sugar flowers.

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9 hours ago A nut-free version of a no-bake vegan carrot cake, topped with a deliciously smooth layer of coconut cream. This recipe is gluten-free, grain-free

Rating: 5/5(4)
Category: Cake
1. Line a 6″ x 6″ container (or something of a similar size; alternatively can use silicone cupcake molds) with parchment paper along the base and walls. Set aside.
2. Process all cake ingredients in a food processor into a finely crumbled/sticky mixture (be careful not to over-process into a paste though). Transfer this mixture into the prepared container and press it in into an even layer with the back of a spoon. Cover with a piece of parchment paper and use a flat-bottomed object (like a jar lid) to smooth out the top and pack it in even more firmly into the container. Place the tray in the freezer while working on the next step.
3. Make sure all topping ingredients are at room temperature (it helps if the coconut butter is slightly warmed so that it blends more easily). Blend all cream layer ingredients in a small blender (I used my magic bullet for that) until smooth. Pour this mixture over the prepared crust. Smooth out the top and tap the container on the counter lightly to flatten the top some more. Freeze for 10-15 minutes to firm up slightly.
4. After the initial 10-15 minute freezing, remove the cake and decorate with some coconut chips (optional). Return to freezer and freeze for 4 hours or overnight to fully set.

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Just Now Carrot Cake. Preheat oven to 350 degrees. Place the first 5 ingredients into a stand mixer and blend until combined. Add the remaining ingredients and blend until …

Rating: 3.8/5(25)
Total Time: 1 hr 45 mins
Servings: 12
Calories: 446 per serving
1. Preheat oven to 325 degrees F.
2. Preheat oven to 350 degrees.
3. Remove spring form from around each cake.

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9 hours ago Instructions. Preheat oven to 375 degrees. Shred carrots using your shredding attachment with your food processor or cheese grater. Add your carrots to a large bowl and …

Rating: 4.4/5(17)
Estimated Reading Time: 3 mins
Servings: 6
1. Preheat oven to 375 degrees.
2. Shred carrots using your shredding attachment with your food processor or cheese grater.
3. Add your carrots to a large bowl and add sunflower seed butter, vanilla extract, and honey, mix well.
4. Then add your eggs and mix into a soupy mess.

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5 hours ago Instructions. Preheat oven to 350°F and spray a 9x9 glass baking dish with non-stick cooking spray. Scrub carrots and grate the carrots, you …

Cuisine: American
Total Time: 1 hr 5 mins
Category: Dessert
Calories: 240 per serving
1. Preheat oven to 350°F and spray a 9x9 glass baking dish with non-stick cooking spray.
2. Scrub carrots and grate the carrots, you will need 1.5 cups grated carrots (packed) and set aside.
3. Add flour, baking powder, cinnamon, ginger, baking soda, salt, and nutmeg to a medium sized bowl.
4. Wash and dry one orange and zest it over the flour bowl, whisk the ingredients together, and set aside.

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3 hours ago Tagged With: carrot cake, dessert, gluten-free, grain-free, nut-free, raw, snacks, vegan « Gluten-Free Vegan Recipe 5 Minute Granola {The …

Rating: 5/5(2)
Total Time: 2 hrs 20 mins
Servings: 10-14

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3 hours ago Bake in 9 inch cake pans at 350 degrees for 25-30 minutes, transfer to a cooling rack for about 10 minutes, and then remove from the pans to completely cool before frosting. …

Cuisine: American
Category: Dessert
Servings: 10
Total Time: 45 mins
1. In a large mixing bowl, whisk the flours, baking powder, baking soda, salt, and spices together.
2. In a separate bowl (or in your food processor like I did!) blend together the flax eggs, sugar, maple syrup, avocado oil, and apple cider vinegar for about 30 seconds to a minute until frothy.
3. Add the wet ingredients and carrot shreds to the bowl of dry ingredients and fold together to combine.
4. Bake in 9 inch cake pans at 350 degrees for 25-30 minutes, transfer to a cooling rack for about 10 minutes, and then remove from the pans to completely cool before frosting.

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8 hours ago Instructions. Preheat the oven to 350°F/180°C. Line or grease an 9x5 inch loaf tin and set aside for later. In a large bowl mix together the coconut flour, cinnamon, nutmeg,

Rating: 4.6/5(18)
Total Time: 50 mins
Cuisine: American
Calories: 303 per serving
1. Preheat the oven to 350°F/180°C. Line or grease an 9x5 inch loaf tin and set aside for later.
2. In a large bowl mix together the coconut flour, cinnamon, nutmeg, salt, and baking soda.
3. Add the eggs, melted coconut oil, maple syrup or honey, and lemon juice and beat with an electric mixer until smooth.
4. Mix in the grated carrots and fresh ginger until completely combined.

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9 hours ago Healthier Carrot Cake Recipe Update (Sugar-Free, Gluten-Free, Nut-Free) Peggy April 5, 2015 at 6:13 pm (7 years ago) You’ve outdone yourself again! Love the idea of the coconut milk powder as a frosting enhancer. I keep it int he pantry but haven’t used it this way.

Servings: 8
Estimated Reading Time: 7 mins

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3 hours ago Carrot Cake Cuisine Fiend. cinnamon, cooking chocolate, muscovado sugar, plain flour, raisins and 8 more. Carrot Cake Bundt Cake! Jane's Patisserie. mixed spice, large eggs, ground cinnamon, light brown sugar, sunflower oil and 12 more.

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5 hours ago In a large mixing bowl, whisk together all of the dry ingredients except the carrots. Then add the grated carrots, but don’t mix together until you add in the wet ingredients. Place the dates into a small bowl and cover with the boiling water. Let rest for about 15 minutes. Then add to a blender (water and dates).

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4 hours ago Preheat oven to 350 degrees F. Make the Cake: Combine mashed sweet potato, grated carrot, eggs, honey and vanilla in your food processor or high powered blender. Blend …

Rating: 5/5(1)
Estimated Reading Time: 5 mins
Servings: 8
Total Time: 50 mins
1. Preheat oven to 350 degrees F.
2. Combine mashed sweet potato, grated carrot, eggs, honey and vanilla in your food processor or high powered blender. Blend until mixture is smooth.
3. Add in remaining ingredients. Blend, stopping ever so often to scrape the sides, until the batter has a smooth, thick texture.
4. Scoop batter into a parchment lined 8" x 8" glass baking pan. Use a spatula to spread the batter to the sides of the pan, creating an even, level layer.

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8 hours ago First, make the frosting. In a blender or food processor, blend all ingredients until smooth, adding water as needed, and put in the refrigerator until ready to use. 2. Preheat oven …

Servings: 12
Category: Bread
1. First, make the frosting. In a blender or food processor, blend all ingredients until smooth, adding water as needed, and put in the refrigerator until ready to use.
2. Preheat oven to 350°F and lightly grease a small (8-inch by 4-inch) loaf pan or 8-inch round cake pan.
3. In a bowl, mix together the almond milk, maple syrup, oil, applesauce, vanilla, and apple cider vinegar. Set aside while preparing the dry ingredients. If adding the coconut oil, make sure the wet ingredients are at room temperature to prevent the oil from hardening.
4. In another bowl, whisk together the flours, flax meal, chia seeds, baking powder, baking soda, cinnamon, and salt.

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Just Now Step 3. Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; mix into sugar-vegetable oil until batter …

Rating: 5/5(34)
Total Time: 1 hr 25 mins
Category: Desserts, Cakes, Carrot Cake Recipes
Calories: 449 per serving
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. Beat white sugar and vegetable oil together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, mixing well after each addition. Add 1/2 teaspoon vanilla extract and mix.
3. Combine baking flour, baking powder, baking soda, cinnamon, and salt in a separate bowl; mix into sugar-vegetable oil until batter is smooth. Fold carrots into the batter; pour into the prepared baking pan.
4. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes. Allow cake to cool completely, at least 30 minutes.

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Just Now Preheat oven to 400 degrees. Combine the first 8 dry ingredients together. In another bowl whisk together the eggs, oil and extract. Mix the wet mixture into the dry mixture. …

Rating: 4/5(3)
Total Time: 30 mins
Servings: 12
Calories: 148 per serving
1. Preheat oven to 400 degrees.
2. Combine the first 8 dry ingredients together.
3. In another bowl whisk together the eggs, oil and extract.
4. Mix the wet mixture into the dry mixture.

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9 hours ago Carrot cake bites are so easy to make with shredded carrots, gluten-free oat flour, dates, cinnamon, nutmeg and ginger. This recipe smells incredibly delicious and tastes …

Rating: 5/5(1)
Total Time: 20 mins
Category: Snack
Calories: 75 per serving
1. Shred the carrots to create 2 cups worth. This will take approximately 2 large carrots.
2. Add the shredded to a food processor along with dates, oat flour, unsweetened shredded coconut, unsalted sunflower seeds, sunflower seed butter, cinnamon, nutmeg, ground ginger, and salt. Blend on low until everthing comes together into a sticky mixture.
3. Scoop out 1 Tbsp of carrot cake batter and roll into a ball between your hands. Place on a plate and repeat the process for the rest of the batter untill all balls are formed.
4. Add 1/3 cup of unsweetened shredded coconut to a shallow bowl and roll each carrot cake bite into it. You might have to gently press the shredded coconut into sides.

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4 hours ago In a separate bowl, whisk together the gluten free flour, baking powder, baking soda, cinnamon, salt, and xanthan gum. Add half the dry ingredients to the wet ingredients, …

Rating: 4.5/5(21)
Total Time: 52 mins
Category: Gluten Free Cupcakes Recipes
Calories: 206 per serving
1. Preheat the oven to 350°f and line a cupcake pan with paper liners (or lightly grease each cup).
2. In a large mixing bowl or stand mixer, beat the apple sauce, brown sugar, oil, eggs, vanilla extract, and carrots until the sugar is completely dissolved.
3. In a separate bowl, whisk together the gluten free flour, baking powder, baking soda, cinnamon, salt, and xanthan gum.
4. Add half the dry ingredients to the wet ingredients, mix until combined.

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5 hours ago Preheat oven to 350°F.In a mixing bowl, combine flour and baking soda. In another bowl, cream the butter, oil and eggs and together. Stir the carrots into the creamed mixture.

Servings: 1
Total Time: 30 mins
Estimated Reading Time: 5 mins

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2 hours ago In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs. Mix well. Stir in carrots, coconut, pineapple and 1/2 …

Rating: 5/5(5)
Category: Desserts
Servings: 12-16
Estimated Reading Time: 1 min
1. In a bowl, beat sugar, oil and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the sugar mixture alternately with eggs.
2. Mix well. Stir in carrots, coconut, pineapple and 1/2 cup pecans.
3. Pour into a greased and floured 13x9-in. baking pan.
4. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean.

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4 hours ago Carrot Cake Energy Bites. Yield: 30 balls. Prep Time: 12 minutes. Total Time: 12 minutes. Known as Carrot oat energy bites or carrot cake bliss balls, these are a healthy no …

Reviews: 137
Calories: 63 per serving
Category: Snack
1. Watch the quick recipe video before you get started, scroll up a little to find it
2. Check the notes at the bottom of the recipe for little bits of extra info and help
3. Place carrots in a sturdy food processor and blitz until very finely chopped
4. Add remaining ingredients, excluding the desiccated coconut and blitz until the mixture comes together into a large ball. This may take some time, 5 or so minutes of blitzing but be patient it will get there

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8 hours ago For carrot cake cupcake frosting, use the frosting recipe below. Conversely, If you’d prefer a lighter muffin topping, try making some keto-friendly cinnamon “sugar.” Can I Make a Nut-free Keto Carrot Cake with Coconut Flour? Regarding this keto carrot cake recipe, coconut flour is not the best substitute for almond flour.

Servings: 8
Total Time: 40 mins
Estimated Reading Time: 7 mins

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3 hours ago 1. Preheat oven to 185°C (fan forced) 2. Grease 25cm round cake tin. 3. Place carrots into bowl and chop 4sec / sp5. Set aside.

Rating: 4.7/5(3)
Category: Baking-Sweet
Servings: 12
Total Time: 1 hr 20 mins

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6 hours ago In a large bowl, add apple cider vinegar and dairy free milk. Let sit for 5 minutes. Add in brown sugar, melted coconut oil, maple syrup, applesauce and vanilla. Beat until …

Rating: 2.8/5(42)
Total Time: 35 mins
Category: Dessert
Calories: 409 per serving
1. Preheat oven to 350 degrees.
2. Line cupcake pans with liners.
3. In a large bowl, add apple cider vinegar and dairy free milk. Let sit for 5 minutes. Add in brown sugar, melted coconut oil, maple syrup, applesauce and vanilla. Beat until combined.
4. Add in shredded carrots. Blend together again.

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Frequently Asked Questions

How do you make homemade carrot cake?

Directions. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

What are the ingredients in a carrot cake?

Baking and ingredientsEdit. Then, all the dry ingredients; such as flour, grated carrots, baking powder, baking soda, allspice, cinnamon, nutmeg, salt, sugar, brown sugar are typically then mixed together, and the wet are then added to the dry. Many carrot cake recipes have optional ingredients, such as nuts, raisins, pineapple, or coconut.

Can you use cake flour to make a carrot cake?

Use whole-wheat flour in dense fruit cakes, such as carrot or applesauce cake. If you've never worked with whole-wheat flour before, try replacing one-fourth to one-half of the all-purpose flour with whole-wheat flour. If you're satisfied with the results, use a bit more the next time.

Is carrot cake healthy?

Carrot cake is a perennial favorite, but it is often loaded with vegetable oil and laden with a cream cheese frosting. Our version is healthier, using a small amount of olive oil, a full cup of honey for moistness and flavor, and a combination of whole wheat pastry and unbleached flours.

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