Gluten Free Carrot Cake
This Gluten Free Carrot Cake is the same classic cake you remember, just without gluten and dairy. It’s loaded with carrots, coconut, walnuts, and pineapple and it’s packed with flavor.
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Ingredients
For the Cake
- 3 cups Gluten Free Flour with xanthan gum 420g
- 3 cups granulated sugar
- 1 teaspoon fine sea salt
- 1 tablespoon baking soda yes, 1 tablespoon
- 1 tablespoon ground cinnamon
- 1 1/2 cups walnuts chopped
- 4 large eggs room temperature
- 1 1/2 cups canola oil
- 1 tablespoon pure vanilla extract
- 1 1/3 cups pureed cooked carrots
- 1 1/2 cups shredded coconut
- 1 8 oz. can crushed pineapple drained
For the Frosting:
- 1 recipe Cream Cheese Frosting see notes
Instructions
To Make the Cake:
- Preheat oven to 350 degrees and spray 3 9-inch cake pans with non-stick spray.
- In a large bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon. Mix in the walnuts to coat them with the flour and set the bowl aside.
- In a medium bowl, lightly beat the eggs. Whisk in the oil, vanilla, and pureed carrots and mix until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until there isn't any dry flour. Fold in the coconut and crushed pineapple. Pour the batter evenly between the 3 cake pans.
- Bake on the center rack [see Note 3] for 50 minutes or until a cake tester comes out clean. Let the cakes cool for 15 minutes in the pans before inverting onto wire racks to cool. Cool completely before frosting.
To Assemble:
- Make the cream cheese frosting as directed (see notes).
- To frost the cakes, place one cake layer on a cake stand or flat plate. Add a layer of frosting and spread it evenly over the cake. Add a second layer of cake and repeat the frosting step. Add the third layer and evenly spread the frosting over the top and around the sides of the cake.
- Refrigerate the cake until ready to serve. Bring the cake to room temperature before serving.
Notes
1. Dairy Free option for the cream cheese frosting can be found here.
2. If you can only fit two cake pans on your center rack, bake the 3rd pan on the bottom rack. If it needs to bake a few minutes longer than the other two cakes, move it to the center rack to finish baking when the other two cakes are removed.
3. This frosting recipe makes enough frosting to have a very thin layer of frosting between each layer of cake and on the top and sides. If you want a thick layer of frosting and enough to decorate, make 1 1/2 batches or double the frosting recipe.
4. Leftovers should be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week. You can also freeze individually wrapped slices for up to 3 months.
Recipe adapted from The Silver Palate Cookbook
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Disclaimers
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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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