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Amazingly Moist Gluten Free Carrot Cake Recipe

Gluten Free Carrot Cake

Amazingly Moist Gluten Free Carrot Cake with Cream Cheese Frosting

Course Dessert
Cuisine American
Keyword Dessert, Easy, fall recipes
Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 2 hours 30 minutes
Total Time 3 hours 25 minutes
Servings 6
Calories 0.67 kcal

Ingredients

  • 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

Instructions

  1. Preheat your oven to 350 degrees

  2. Grease and flour an 8x13 pan or 2 9" round pans

  3. Sift flour, soda, salt and cinnamon in a medium bowl and set aside

  4. In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla and mix well

  5. Add the dry ingredients to the wet ingredients and mix well

  6. In a medium bowl combine carrots, coconut and pineapple

  7. Fold in the carrot mixture with the batter

  8. Pour into pan and bake at 350 degrees for one hour

  9. If using two 9" pans, bake for 35-40 minutes or until toothpick inserted comes out clean

  10. Allow cake to cool before icing

Recipe Notes

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.