Gluten-Free Carrot Cake Bites

Gluten-Free Carrot Cake Bites

These gluten-free carrot cake bites are soft, fluffy, and perfectly spiced with LorAnn Cinnamon Spice Bakery Emulsion. Finished with a rich “No Cream Cheese” frosting — made with LorAnn Cream Cheese Bakery Emulsion for authentic cream cheese taste without the cost — they’re an easy, indulgent treat everyone will love.

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Ingredients

FOR CARROT CAKE BITES:
2 ½ cups all-purpose gluten-free flour
¾ teaspoon xanthan gum (only add if your flour does not contain any). 
1 ¼ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
½ teaspoon salt
1 ¼ cups sugar
¾ cup brown sugar
4 large eggs
1 tablespoon LorAnn Cinnamon Spice Bakery Emulsion
1/3 cup unsweetened applesauce
2/3 cup canola or vegetable oil or melted coconut oil
½ cup melted unsalted butter (or oil)
3 cups finely shredded carrots (from about 1 lb. carrots)
 
FOR FROSTING:
Make one batch of “No Cream Cheese” frosting with 1 teaspoon LorAnn Cream Cheese Bakery Emulsion.

Recipe PDF

Gluten-Free Carrot Cake Bites
R0511.pdf Download PDF

Directions

1
Preheat oven to 350°F.
2
Butter 12 x 16-inch sheet pan and line with parchment paper. 
3
In a medium bowl, whisk together flour, xanthan gum (if needed), baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt. Set aside.
4
In the bowl of your standing mixer, beat sugar, brown sugar and eggs, and LorAnn Cinnamon Spice Bakery Emulsion on medium-high speed until thoroughly combined, about 45 seconds.
5
Reduce speed to low, and slowly add the applesauce, oil, and melted butter. Mix on high for one minute, or until mixture is well mixed and light in color.
6
Turn off mixer and stir in by hand the carrots and dry ingredients until no loose flour remains.
7
Pour into prepared pan. Bake at 350°F for 35 minutes or until a toothpick comes out clean. 
8
Let cake cool, in pan, on a wire rack.

ASSEMBLY:

1
One half of the rounds, pipe frosting and top with second round. 
2
Pipe rosette or simple swirl of frosting on top round. 
3
Garnish with a dusting of cinnamon, caramel sauce, or walnuts.

Products Used In This Recipe

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