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!
If you love carrot cake check out my recipe for Paleo Carrot Cake Muffins. Also make sure you take a look one of my most popular recipes, my Gluten-Free Cinnamon Roll Cake too.
Gluten-Free Carrot Cake
Ingredients
- Cake:
- 1 1/2 cups applesauce
- 2 cups granulated sugar
- 3 eggs room temperature
- 2 cups gluten-free all-purpose flour I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1/2 teaspoon xanthan gum If your flour already has it leave out
- 1 teaspoon baking soda
- ½ teaspoon gluten-free baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 2 cups grated carrots 2 large carrots
- 1 cup shredded sweetened coconut
- 1/2 cup raisins
- 1/2 cup chopped pecans
- 1 teaspoon pure vanilla extract
- 1 cup crushed pineapple in juice not syrup; do not drain
Cream Cheese Frosting:
- 1 cup butter, softned 2 sticks of butter
- 2 8-ounce packages cream cheese softened
- 2 cups powdered sugar If you want a firmer frosting, add an additional 1-2 cups of powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
Instructions
-
Preheat oven to 350 degrees.
-
Cut parchment paper for the bottom of your two 8" cake pans and spray with gluten-free 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, pecans, 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.)
Frosting:
-
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 pure vanilla extract.
-
Try not to eat all the frosting before you put it on the cake. Yes, it is that good!
Recipe Notes
Mama says, "Always check your labels!"
Lisa says
Amazingly delicious!!!!
Audrey says
Thank you so much Lisa!