Super moist, deliciously spiced, gluten-free carrot cake with a perfect balance of sweet carrots and raisins, pecans, juicy pineapple and the light, delicate flavor of coconut; topped with oh-my-goodness cream cheese frosting.
(Originally published April 2017, photos updated February 2018)
It’s springtime here in North Florida and nothing says spring in my kitchen more than baking a homemade, gluten-free carrot cake topped with creamy cream cheese frosting.
My husband ADORES carrot cake; so much so, that it was the flavor of our wedding cake. When I went gluten-free, I knew that creating a good gluten-free carrot cake recipe was a must.
When I was in college, I worked at a family-owned restaurant that had the most amazing carrot cake on their menu. The carrot cake was the owner’s mother’s famous family recipe.
It was the perfect balance of sweet carrots and raisins, chopped pecans, juicy pineapple and the delicate flavor of coconut. It also weighed a ton and was three layers high with super creamy cream cheese frosting. Remembering Mrs. Bell’s amazing carrot cake, I set out to try and make a gluten-free version of it.
Super moist, deliciously spiced, gluten-free carrot cake with a perfect balance of sweet carrots and raisins, pecans, juicy pineapple and the light, delicate flavor of coconut; topped with oh-my-goodness cream cheese frosting. This gluten-free carrot cake would be perfect to make for your next special event or Easter celebration. This is one of my family’s favorite cakes!Print
Super moist, deliciously spiced, gluten-free carrot cake with a perfect balance of sweet carrots and raisins, chopped pecans, juicy pineapple and the light, delicate flavor of coconut; topped with oh-my-goodness cream cheese frosting.
- 1 1/2 cups applesauce
- 2 cups granulated sugar
- 3 eggs, room temperature
- 2 cups gluten-free flour (I like Pillsbury gluten-free)
- 1/2 teaspoon xanthan gum (If your flour already has it leave out)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups grated carrots (2 large carrots)
- 1 cup shredded sweetened coconut
- 1/2 cup of raisins
- 1/2 cup chopped pecans
- 1 teaspoon of pure vanilla extract
- 1 cup crushed pineapple in juice, not syrup; do not drain
Cream Cheese Frosting:
- Preheat oven to 350 degrees.
- Cut parchment paper for the bottom of your two 8″ cake pans and spray with cooking spray.
- Combine the applesauce, sugar, and eggs in a large bowl and mix until fully combined.
- Add all of the dry ingredients to a medium-sized bowl and whisk together.
- Stir in the carrots, coconut, pineapple, raisins, and vanilla into the sugar and egg mixture.
- Add the dry ingredients to the wet ingredients and mix until fully combined.
- Pour the cake batter into the two 8″ cake pans.
- Bake for 35-40 minutes. The edges of the cake will start to pull away from the sides of the pan. This is a very moist cake, so insert a toothpick to make sure it’s done. Please watch your cake because all ovens are different.
- Let cakes cool completely before frosting.
- Enjoy! (I like my carrot best served cold.)
- Beat the butter and cream cheese together with a mixer until smooth and creamy.
- Beat in the powdered sugar one cup at a time.
- Lastly, beat in the lemon juice and vanilla.
- Unless you are planning on refrigerating this cake, I recommend that you frost the cake as you slice it. The frosting can be stored in a container in the refrigerator to frost cake as you slice it.
- Try not to eat all the frosting before you put it on the cake. Yes, it is that good!
Mama says, “Always check your labels!”