BETTY CROCKER GLUTEN FREE CAKE RECIPES RECIPES

Name: Gluten-Free Carrot Cake
Prep time: 30 min
Total time: 2 h 30 min
Yield: 12
Ingredients: 1 cup granulated sugar; 2 eggs; 2/3 cup vegetable oil; 1 teaspoon pure vanilla extract; 1 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend; 1 teaspoon ground cinnamon; 1/2 teaspoon xanthan gum; 1/2 teaspoon baking soda; 1/2 teaspoon gluten-free baking powder; 1/4 teaspoon salt; 2 cups shredded carrots; 1/2 cup chopped pecans or walnuts; 1/3 cup butter, softened; 6 oz gluten-free cream cheese, softened; 3/4 teaspoon pure vanilla extract; 2 cups gluten-free powdered sugar; 1 to 2 tablespoons milk

GLUTEN-FREE CARROT CAKE RECIPE - BETTYCROCKER.COM

Gluten-Free Carrot Cake Recipe - BettyCrocker.com image

Going gluten-free doesn’t mean you can’t indulge in your favorite treats! This gluten-free carrot cake has everything you love about the original, except it’s made with rice flour instead of all purpose. Perfectly spiced with cinnamon and ultra moist thanks to the addition of freshly shredded carrots, this tender-crumbed carrot cake will quickly become a repeat recipe for the gluten-free person in your life. Even if you’re not following a no-gluten diet, this cake is destined to win over everyone! Plus, a homemade cream cheese frosting takes this gluten-free masterpiece over the top.

Provided by Betty Crocker Kitchens

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 17

Ingredients

1 cup granulated sugar
2 eggs
2/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 teaspoon ground cinnamon
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon gluten-free baking powder
1/4 teaspoon salt
2 cups shredded carrots
1/2 cup chopped pecans or walnuts
1/3 cup butter, softened
6 oz gluten-free cream cheese, softened
3/4 teaspoon pure vanilla extract
2 cups gluten-free powdered sugar
1 to 2 tablespoons milk

Steps:

Heat oven to 350°F. Lightly grease bottom only of 8- or 9-inch round cake pan. Place cooking parchment paper round in bottom of pan; grease parchment paper.
In large bowl, beat granulated sugar and eggs with electric mixer on medium speed until light in color and fluffy. Add oil and 1 teaspoon vanilla, and beat until smooth.
In medium bowl, mix flour blend, cinnamon, xanthan gum, baking soda, baking powder and salt. Beat into egg mixture, 1/2 cup at a time, on low speed until blended. Stir in carrots and nuts. Pour batter into pan.
Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
Meanwhile, in medium bowl, beat softened butter, cream cheese and 3/4 teaspoon vanilla with electric mixer on medium speed until creamy. Slowly beat in powdered sugar. On low speed, beat in enough milk until desired spreading consistency. Place cake on serving plate; frost side and top with frosting.

Nutrition Facts : Calories 440 , CarbohydrateContent 49 g, CholesterolContent 60 mg, FatContent 5 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 2580 mg, SugarContent 37 g, TransFatContent 0 g

GLUTEN-FREE CINNAMON STREUSEL COFFEE CAKE RECIPE ...

Gluten-Free Cinnamon Streusel Coffee Cake Recipe ... image

Try this gluten-free version of a classic breakfast treat—it will please the whole family!

Provided by Betty Crocker Kitchens

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Yield 9

Number Of Ingredients 15

Ingredients

1/2 cup packed brown sugar
1/3 cup Betty Crocker™ Gluten Free all-purpose rice flour blend
1 1/2 teaspoons ground cinnamon
1/4 cup cold butter
3/4 cup granulated sugar
6 tablespoons butter, softened
2 eggs
1/2 cup milk
1 1/2 teaspoons pure vanilla extract
1 1/2 cups Betty Crocker™ Gluten Free all-purpose rice flour blend
2 teaspoons gluten-free baking powder
1/2 teaspoon salt
1/2 cup gluten-free powdered sugar
1/4 teaspoon pure vanilla extract
2 to 3 teaspoons milk

Steps:

Heat oven to 375°F. Spray bottom and sides of 8-inch square pan with cooking spray.
In medium bowl, mix brown sugar, 1/3 cup flour blend and the cinnamon. Cut in cold butter, using pastry blender or fork, until mixture is crumbly. Set aside.
In large bowl, beat 3/4 cup granulated sugar and the softened butter with electric mixer on medium speed until fluffy. Beat in eggs until blended. Beat in 1/2 cup milk and 1 1/2 teaspoons vanilla just until blended. Stir in 1 2/3 cups flour blend, the baking powder and salt. Spread half of batter in pan. Sprinkle about 3/4 cup streusel mixture over batter. Drop remaining batter over streusel; spread carefully. Sprinkle remaining streusel over batter.
Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out clean. Cool at least 30 minutes.
In small bowl, mix Glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Serve warm.

Nutrition Facts : Calories 390 , CarbohydrateContent 61 g, CholesterolContent 75 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 490 mg, SugarContent 36 g, TransFatContent 1/2 g

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