Best Gluten-Free Carrot Cake The Best Recipes

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Best Gluten-Free Carrot Cake

"A moist, delicious carrot cake with a lower sugar, lower fat, tangy cream cheese frosting. You can't tell it's gluten-free or lower fat/lower sugar."

Ingredients :

• cooking spray
• 12 ounces shredded carrots
• 2 extra large eggs
• 1/2 cup white sugar
• 1/2 cup granular no-calorie sucralose sweetener (such as Splenda®)
• 1/2 cup canola oil
• 1/4 cup applesauce
• 1 tablespoon ground cinnamon
• 1 teaspoon gluten-free baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 (12 fluid ounce) can crushed pineapple, partially drained
• 1 cup gluten-free flour (such as Tom Sawyer™)
• 1 teaspoon xanthan gum
• Frosting:
• 1 (8 ounce) package Neufchatel cheese, softened
• 3/4 cup confectioners' sugar
• 1/2 cup granular no-calorie sucralose sweetener (such as Splenda®)
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon buttery spread (such as Smart Balance®)

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H18M

• 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.

Notes :

• Use 1/2 cup egg substitute in place of the eggs if desired.
• If frosting is too soft, cover and refrigerate for 1 hour. If not sweet enough for your taste, add more sugar or sucralose sweetener.

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