Carrot Cake (gluten free)

This Gluten Free Carrot Cake is a the same classic cake you remember, just without gluten and dairy. It’s full of carrot, coconut, walnuts, and pineapple which means it’s packed with flavor. Serve it for Easter and your guests won’t be disappointed.  Recipe courtesy of Sharon Lachendro from What The Fork Food Blog.

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Votes: 48
Rating: 3.13
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Servings 12-14 servings
Prep Time 30 minutes
Cook Time 50 minutes
Passive Time 60 minutes
Submitted By Sharon Lachendro from What The Fork Food Blog
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 48
Rating: 3.13
You:
Rate this recipe!
Servings 12-14 servings
Prep Time 30 minutes
Cook Time 50 minutes
Passive Time 60 minutes
Submitted By Sharon Lachendro from What The Fork Food Blog
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
To Make the Cake:
  1. Preheat oven to 350°F and spray three 9-inch cake pans with non-stick spray.
  2. 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.
  3. In a medium bowl, lightly beat the eggs. Whisk in the oil, vanilla, and pureed carrots and mix until well combined.
  4. 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.
  5. 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 Make the Frosting and Frost the Cake:
  1. Add the cream cheese and shortening to a bowl of a stand mixer fitted with the paddle attachment. Beat together until smooth, about 1 minute.
  2. Scrape down the sides of the bowl and add the vegan butter. Beat about 30 seconds or until the butter is incorporated. Add the powdered sugar and mix on the lowest speed until the sugar is incorporated. Add the vanilla and lemon juice and mix an additional 30 seconds to 1 minute until the frosting is smooth and creamy.
  3. To frost the cakes, place one cake layer on a cake stand or flat plate. Add a thin layer of frosting, just enough to cover the cake, 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.
  4. The cake can be kept at room temperature until ready to serve or it can be refrigerated. I suggest refrigerating the cake if your house is warmer then 70-72 degrees or it's humid. Bring the cake to room temperature before serving.
Recipe Notes

1. 1/2 cup of regular, room temperature butter can be used in place of the shortening and vegan butter. You can also use 8 oz. regular, room temperature cream cheese in place of the dairy free cream cheese.

2. The lemon juice will not make the cream cheese frosting taste like lemon. The acid helps cut the sweetness of the powdered sugar and really shouldn't be omitted.

3. 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 then the other two cakes, move it to the center rack to finish baking when the other two cakes are removed. 4. 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, double the frosting recipe.

Recipe adapted from The Silver Palate Cookbook

Products Used in this Recipe
Recipe Comments

9 thoughts on “Carrot Cake (gluten free)

  1. Susan La Voie

    HI, I am thinking about trying this recipe, but looked at your one comment…do you have anyone who liked it?

    Reply
    1. recipe specialist

      Hi Susan,
      We have had positive feedback from customers who have tried this recipe. We hope that you’ll let us know your opinion if you make it!

      Reply
      1. newbaker

        i am confused by “pureed cooked carrots”? usually I shred the carrots. Could you explain this? Do I boil the carrots and then puree in a blender?
        Thank you for your response

        Reply
        1. recipe specialist

          Hello,
          This recipe is a bit unconventional in that the carrots are cooked and pureed before adding to the wet ingredients instead of shredded and mixed in with the dry. This incorporates a great carrot flavor and moist texture.

          Reply
  2. Molly D'amato

    I made this for a work luncheon and got nothing but compliments. It’s the best carrot cake I’ve ever had. It’s moist, dense, sweet and spicy. I used 3/4c. golden raisins and 3/4c. coconut instead of 1.5c. coconut.

    Reply
  3. Julia

    I’m with Molly! My daughter made this for my birthday, and it was among the best cakes I’ve ever had. She did make a traditional cream cheese frosting. Seriously this is now our only carrot cake recipe!

    Reply

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