Chris Makes Carrot Cake | From the Test Kitchen | Bon Appétit
Join Chris Morocco in the Bon Appétit Test Kitchen as he makes gluten-free carrot cake. This recipe uses almond flour, a wonderfully sweet, nutty complement for fresh carrots, walnuts, and raisins.
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Chris Makes Carrot Cake | From the Test Kitchen | Bon Appétit
100 calories for the whole carrot cake made in 1 minute - Low calorie carrot cake recipe
A low calorie carrot cake recipe made in just 1 minute.
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#lowcaloriecarrotcakerecipe
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Oil Free Carrot Cake #shorts #plantbased #weightloss #Oil Free #starchsolution
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GLUTEN FREE CARROT CAKE | moist + fluffy
This Gluten-Free Carrot Cake is moist, fluffy and super flavorful. It's 100% free of grains, gluten and refines sugar and so easy to make. This carrot cake would be a great addition to an Easter Brunch, Mother's Day Menu or for your weekend meal prep.
And guess what? You don't have to wait to the spring to enjoy this moist and flavorful carrot cake! It makes a delicious treat all year long. Enjoy!
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INGREDIENTS & PRODUCTS USED:
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GLUTEN FREE CARROT CAKE RECIPE
1 cup grated carrots
1/2 cup blanched almond flour
1/4 cup coconut flour
2 tablespoons tapioca flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
1/8th teaspoon all spice
3 eggs
1/3 cup coconut oil melted
1/3 cup maple syrup
1 teaspoon vanilla extract
1/4 cup raisins
1/4 cup chopped walnuts
3/4 cup plain Greek yogurt
1/4 whipped cream cheese
1 tablespoon maple syrup
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease a 8x8 baking dish with coconut oil, butter, or cooking spray.
Grate carrots using the large holes on a box grater, set aside.
In a large bowl combine almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and all spice. Gently toss everything together.
In a separate bowl combine eggs, coconut oil, maple syrup and vanilla extract. Whisk until well combined.
Add the wet ingredients to the dry and mix until all of the ingredients are just incorporated.
Stir in raisins, carrots and walnuts. Transfer batter to greased pan and pop in the oven for 30 minutes or until cooked through. Cool completely.
Combine yogurt, cream cheese and maple syrup in a medium sized bowl and mix well with a hand mixer. Be sure to get out all the lumps and bumps, mixing until you have a smooth creamy icing.
Spoon over the top of the cooled carrot cake and spread into an even layer. Serve and enjoy!
NUTRITION
Calories: 229kcal | Carbohydrates: 19g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 55mg | Sodium: 287mg | Potassium: 123mg | Fiber: 2g | Sugar: 10g | Vitamin A: 80IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 0.8mg
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Healthy Oatmeal Carrot Cake (No Flour Cake)
You'd never guess that this deeply moist and uber-rich oat flour carrot cake with notes of cinnamon, nutmeg, and ginger is made with no refined flour
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8 pieces (7 - 9 -inch cake)
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---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
For the Cake:
2.5 cups (315 g) oat flour
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
2/3 cup (100 g) brown sugar
1/2 cup (125 g) milk
1 cup (250 g) apple sauce
1/2 cup (115 g) melted butter
2 cups (300 g) grated carrots
4 medium eggs
1 cup (75 g)walnuts or pecan
1/2 cup (60 g) raisins
For the cream cheese frosting:
400 g cream cheese, cold
100 g heavy cream 30% fat, cold
60 g honey
????????Instructions:
????Preheat oven to 350F (176 C). Line two 7-9 inch round cake pans with parchment paper and grease with butter and dust slightly with oat flour.
✅Combine all the dry ingredients in a large bowl (oat flour, baking powder, baking soda, salt, cinnamon, nutmeg, ground ginger.)
✅Combine wet ingredients (sugar, apple sauce, melted butter, milk, and eggs) in another medium bowl until sugar dissolved
✅Add wet ingredients to dry ingredients and mix until thoroughly combined. Let the mixture stand for 10 minutes, add in walnuts, shredded carrots, and raisins. Divide mixture evenly between the two cake pans. flatten the top.
????Bake for 50 - 60 minutes or until fully set (an inserted toothpick comes out clean.)
✅Let cool entirely on a cooling rack (the parchment paper will make it easier to turn the pan over on the cooling rack and let the cake come out onto the cooling rack.)
✅For the frosting whip all ingredients until combined and thickened
✅Frost one cake, layer the next one on top, and finish frosting, using a spoon create large “swooshes” in the frosting.
❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!
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How To Bake The Best Carrot Cake You'll Ever Eat • Tasty
Ever wondered how to make the perfect carrot cake? Look no further.
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