5 from 1 vote
Gluten Free Carrot Cake with Coconut & Cream Cheese Frosting
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
This Gluten Free Carrot Cake with Coconut & Cream Cheese Frosting is sweet, moist, and the perfect dessert to serve your guests! Sweet pineapple and coconut flakes combined with the traditional shredded carrots, walnuts, and sugar just bring this cake to a whole new level of delicious.
Servings: 16 servings
Calories: 780 kcal
Author: Jacqui @ DishingDelish.com
Ingredients
For the Cake
  • 2 1/2 cups gluten free all purpose flour
  • 2 cups shredded carrots
  • 3 large eggs
  • 1 cup coconut flakes
  • 1 cup crushed pineapple drained
  • 1 cup chopped walnuts
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 3/4 cup milk
  • 3/4 cup vegetable oil
  • 1 tbsp cinnamon
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 2 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/4 tsp nutmeg
For the Frosting
  • 3 cups confectioners sugar
  • 2 packages cream cheese softened, 8oz
  • 1 stick butter softened
  • 1 tbsp vanilla extract
For decorating
  • 1 cup coconut flakes
  • 1 cup walnuts whole or chopped
Instructions
For the Cake
  1. Preheat oven to 350°F.
  2. In a stand mixer, combine dry ingredients (flour, sugar, coconut, walnuts, cinnamon, nutmeg, baking soda, salt).
  3. Continuing to mix, add shredded carrots, pineapple, vegetable oil, eggs, and vanilla extract.
  4. In a measuring cup mix together milk and lemon juice. Add to cake batter. Mix until all ingredients are well combined.
  5. Grease 2 (8-inch) round cake pans. Pour batter evenly into two pans.
  6. Bake for 40-50 mins, or until cakes are golden brown and a fork comes out clean. Remove from oven and let cool completely before frosting.
  7. Once cakes are cooled, place one cake on your plate. Spread a thick layer of icing on top, and add second cake on top of that.
  8. Use the rest of the icing to completely cover the cake.
  9. Decorate with coconut and walnuts.
For the Frosting
  1. In a stand mixer, combine cream cheese and butter.
  2. Add vanilla extract.
  3. Slowly add confectioners sugar, a little at a time until all sugar is completely mixed in.
  4. Keep refrigerated.
Nutrition Facts
Gluten Free Carrot Cake with Coconut & Cream Cheese Frosting
Amount Per Serving
Calories 780 Calories from Fat 477
% Daily Value*
Fat 53g82%
Saturated Fat 26g163%
Polyunsaturated Fat 7g
Monounsaturated Fat 4g
Cholesterol 156mg52%
Sodium 563mg24%
Potassium 198mg6%
Carbohydrates 66g22%
Fiber 4g17%
Sugar 49g54%
Protein 11g22%
Vitamin A 3700IU74%
Vitamin C 4.1mg5%
Calcium 120mg12%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.