Gluten Free Carrot Cake

Gluten-Free Carrot Cake – Fully Loaded

Print  

This carrot cake has all the additions – coconut, and nuts! It’s a delicious version I’ve made for years for when you’re feeling a little nutty. But sometimes you don’t feel like a nut and that’s when you check out my Gluten Free Classic Carrot Cake.

Ingredients

Cake

  • 2 ¼ Cups GF flour (Cup 4 Cup or Bob’s Red Mill 1 to 1 Baking Flour)
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 2 cups carrots, finely chopped and tightly packed
  • 1 cup drained crushed pineapple
  • 1 cup chopped nuts, pecans or walnuts
  • 1 cup sweetened GF coconut
  • 3 eggs
  • 1 ¼ cups vegetable oil
  • 2 cups sugar

 

Cream Cheese Frosting*

  • 8 ounces cream cheese, softened
  • ½ cup butter (1 stick)
  • 4 cups powdered sugar
  • 2 teaspoons vanilla

*For a fluffier, lighter version frosting, see my Whipped Cream Cheese frosting from my GF pumpkin cake

 

Instructions

Cake

  1. Preheat oven to 350°F (or 325°F convection)
  2. Spray the bottom of a 9″ x13″ cake pan with GF oil spray – I like olive oil.  
  3. Combine GF flour, baking soda, cinnamon, and salt in a bowl; set aside.  
  4. Combine carrots, pineapple, nuts (I like pecans), and coconut in a separate bowl; set aside.  
  5. In a mixing bowl, combine eggs and oil.  Mix until blended; add sugar and mix well.  
  6. Add the flour mixture to the egg mixture. Blend on low speed or mix by hand until blended.  
  7. Add carrot-pineapple mix and blend until well combined.  
  8. Pour the mixture into the prepared pan and bake for 45-50 minutes or until browned and done in the center.

Frosting

  1. Blend cream cheese and butter together, then add vanilla.  
  2. Gradually add powdered sugar.  
  3. Frost the cake after it has cooled.