Gluten Free Low Fat Spiced Carrot Cake
Indulge guilt-free with this Gluten-Free Low-Fat Spiced Carrot Cake, a delightful twist on a classic dessert that’s perfect for any occasion. Packed with fresh grated carrots, warm spices like cinnamon, nutmeg, and ginger, and naturally sweetened with pure maple syrup, this cake is moist, flavorful, and irresistibly wholesome. Made with gluten-free all-purpose flour and unsweetened applesauce, it offers a healthier take while ensuring a tender crumb. Whether you enjoy it plain or topped with a light dusting of powdered sugar or low-fat yogurt, this spiced carrot cake is a breeze to prepare in just under an hour. It's a satisfying treat for those seeking gluten-free, low-fat dessert options without compromising on taste.
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Recipe Information
Ingredients
- 2 cups Carrots (grated)
- 1.5 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.5 cup Unsweetened applesauce
- 0.5 cup Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.25 cup Unsweetened almond milk
- 0.25 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper.
In a large mixing bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk to evenly distribute the dry ingredients.
In a separate bowl, whisk together the eggs, applesauce, maple syrup, vanilla extract, and almond milk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
Fold in the grated carrots and walnuts (if using) until evenly distributed throughout the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Optional: Dust the cooled cake with powdered sugar or top with a dollop of low-fat yogurt before serving.
Nutrition Facts
Calories |
1614 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.0 g | 44% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2660 mg | 116% | |
| Total Carbohydrate | 312.8 g | 114% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 109.6 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 478 mg | 37% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2253 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
