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. The recipe also has a dairy-free option.
Keyword gluten-free and dairy-free carrot cake, gluten-free carrot cake
2cupsgluten-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.
1/2teaspoonxanthan gumIf your flour already has it leave out
½teaspoongluten-free baking powder
2cupsgrated carrots2 large carrots
1cupshredded sweetened coconut
1teaspoonpure vanilla extract
1cupcrushed pineapple in juicenot syrup; do not drain
Cream Cheese Frosting:
1cupbutter, softneddairy-free use Smart Balance butter
2(8-ounce)packages cream cheese, softneddairy-free use dairy-free cream cheese
2cupspowdered sugarIf you want a firmer frosting, add an additional 1-2 cups of powdered sugar
Cut parchment paper for the bottom of your two 8" cake pans and spray with gluten-free cooking spray.
In a large bowl mix together the applesauce, sugar, and eggs until fully combined.
In a medium-sized bowl stir together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and allspice.
Stir in the carrots, coconut, pineapple, raisins, pecans, and vanilla into the sugar and egg mixture.
Add the flour mixture to the batter and mix until fully combined.
Pour half of the batter in the first 8" cake pan and then pour the rest of the batter in the second 8" cake pan.
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.
Cool the cakes in the pans for about 10-15 minutes. Then use a knife to loosen the cake around the edges of the pan and place the pan upside down on a cooling rack to completely cool before frosting. Enjoy! (I like my carrot best served cold.)
In a large bowl beat the butter and cream cheese together with a mixer on medium speed 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!
This gluten-free carrot cake was made with Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour out of the bag with your measuring cup.
For the dairy-free option use dairy-free butter and dairy-free cream cheese.
Store in an air-tight container in the refrigerator.
The carrot cake and cream cheese frosting can be made in advance. Store in an air-tight container for 2-3 days. The cream cheese frosting can be in the refrigerator for up to two weeks.
After the cakes have completely cooled, wrap them really well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to one month. The frosting can be frozen in a freezer-safe container for up to three months.