Best Gluten-Free Carrot Cake recipe
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Ingredients
- cooking spray 12 ounces shredded carrots 2 extra large eggs ½ cup white sugar ½ cup granular no-calorie sucralose sweetener (such as Splenda®) ½ cup canola oil ¼ cup applesauce 1 tablespoon ground cinnamon 1 teaspoon gluten-free baking powder ¾ teaspoon baking soda ¾ teaspoon salt 1 (12 fluid ounce) can crushed pineapple, partially drained 1 cup gluten-free flour (such as Tom Sawyer™) 1 teaspoon xanthan gum 1 (8 ounce) package Neufchatel cheese, softened ¾ cup confectioners' sugar ½ cup granular no-calorie sucralose sweetener (such as Splenda®) 1 (3 ounce) package cream cheese, softened 1 tablespoon buttery spread (such as Smart Balance®)
Nutrition Info
- 466.7 caloriescarbohydrate: 51 gcholesterol: 86.9 mgfat: 27.6 gfiber: 4.5 gprotein: 7.7 gsaturatedFat: 8.3 gservingSize: -sodium: 616 mgsugar: 33.9 gtransFat: : -unsaturatedFat: : -
Directions Best Gluten-Free Carrot Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan with cooking spray.
Place shredded carrots in a microwave-safe bowl. Cover and cook in the microwave until slightly softened, about 3 minutes.
Combine eggs, white sugar, and 1/2 cup sucralose sweetener in a large bowl, beat with an electric mixer until thick and creamy. Add canola oil, applesauce, cinnamon, baking powder, baking soda, and salt, beat until well blended.
Fold carrots and pineapple into the bowl until well mixed. Add flour and xanthan gum, mix batter until no floury streaks remain. Scrape batter into the prepared pan using a rubber spatula.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Transfer to a wire rack to cool completely, at least 20 minutes.
Combine Neufchatel cheese, confectioners' sugar, 1/2 cup sucralose sweetener, cream cheese, and buttery spread in a large bowl, beat with an electric mixer until frosting is light and fluffy.
Spread frosting over cooled cake.