I am so excited to share this amazingly moist gluten free carrot cake with you guys! I found this recipe about four years ago, and over the years I’ve tweaked some things and switched out a few of the ingredients to make it my own.
I want to start by saying you do not have to make this carrot cake gluten free! You can totally use regular flour if you would prefer. In my video, I use gluten free cup for cup flour, but let me just say this cake is so moist and delicious, you can’t even tell!
This is what makes this cake one of my favorites when I need a good gluten free dessert. The cake is so moist and fluffy that it pairs perfectly with a cup for cup gluten free flour.Jump to Recipe
My husband is pretty picky when it comes to gluten free recipes, and after eating this cake he asked me if I was allowed to have it. I responded with “yes! I made it gluten free!” He couldn’t believe it! Every time I make it we forget just how great it is.
Amazingly Moist Gluten Free Carrot Cake Ingredients and Substitutes – Coconut
You’ll notice that this recipe calls for two cups of coconut, but don’t let that deter you from trying this cake if you’re not a coconut fan! My Dad came over and had a piece of this cake today, and he absolutely loved it. Guess what? He’s doesn’t like coconut!
When I bite into this cake, I taste the carrots and warm cinnamon along with a slight hint of pineapple. You honestly can’t even tell that the coconut is in there.
If you absolutely can’t stand coconut, I would probably try adding an extra cup of carrots and another eight ounce can of pineapple. NOTE – I have NEVER tried this before, so if you try it and it works please let me know!
Amazingly Moist Gluten Free Carrot Cake Ingredients and Substitutes – Coconut Oil
I like to use coconut oil for this cake simply because it’s a healthier option, but you could definitely use vegetable oil if that’s all you have on hand.
Amazingly Moist Gluten Free Carrot Cake Ingredients and Substitutes – Buttermilk
If you don’t have buttermilk in your fridge, don’t worry! You can whip up your own using regular milk and white vinegar or lemon juice. I simply mix 3/4 of a tablespoon of white vinegar with 3/4 of a cup of milk, then stir together and let the milk sit for about five minutes until it begins to curdle.
Amazingly Moist Gluten Free Carrot Cake – Ingredients
3/4 cup buttermilk
3/4 cup coconut oil
1 1/2 cups sugar
2 tsp vanilla extract
2 tsp ground cinnamon
1/4 tsp salt
2 cups gluten free cup for cup flour
2 tsp baking soda
3 cups shredded carrots
2 cups shredded coconut flakes
1 8 oz can crushed pineapple with juice
Amazingly Moist Gluten Free Carrot Cake – Instructions
- Preheat your oven to 350 degrees.
- Grease and flour an 8×13 pan OR two 9 inch round pans.
- Sift flour, soda, salt and cinnamon in a medium bowl and set aside.
- In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla and mix well.
- Add the dry ingredients to the wet ingredients, mix well.
- In a medium bowl, combine carrots, coconut and pineapple.
- Fold in carrot mixture with the batter.
- Pour into pan and bake at 350 degrees for one hour. If using two 9 inch round pans, bake for 35-40 minutes or until toothpick inserted comes out clean.
- Allow cake to cool before icing.
Amazingly Moist Gluten Free Carrot Cake – Cream Cheese Frosting
Beat together 8 ounces of softened cream cheese with 1 stick of softened butter. Add 1 teaspoon of vanilla extract and 2 cups of powdered sugar.
And there you have it! The best ever, amazingly moist gluten free carrot cake. It’s sooo good. I can’t wait for you all to give it a try!
Gluten Free Carrot Cake
Amazingly Moist Gluten Free Carrot Cake with Cream Cheese Frosting
- 3 Eggs
- 3/4 Cup Buttermilk
- 3/4 Cup Coconut Oil
- 1 1/2 Cups Sugar
- 2 Tsp Vanilla Extract
- 2 Tsp Ground Cinnamon
- 1/4 Tsp Salt
- 2 Cups Gluten Free Cup for Cup Flour
- 2 Tsp Baking Soda
- 3 Cups Shredded Carrots
- 2 Cups Shredded Cocounut Flakes
- 1 8 oz Can Crushed Pineapple with Juice
Preheat your oven to 350 degrees
Grease and flour an 8×13 pan or 2 9" round pans
Sift flour, soda, salt and cinnamon in a medium bowl and set aside
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla and mix well
Add the dry ingredients to the wet ingredients and mix well
In a medium bowl combine carrots, coconut and pineapple
Fold in the carrot mixture with the batter
Pour into pan and bake at 350 degrees for one hour
If using two 9" pans, bake for 35-40 minutes or until toothpick inserted comes out clean
Allow cake to cool before icing
For the frosting, beat together 8oz of softened cream cheese with one stick of softened butter. Add one tsp of vanilla and 2 cups of powdered sugar.
If you are looking for more gluten free recipes, check out my zucchini bread recipe for another easy dessert option. And if you need a quick dinner idea, try out my favorite meatloaf recipe, my easy roasted whole chicken or even my instant pot beef stew!
Do you love carrot cake as much as I do? If you love this recipe, please let me know in the comments below!