Cal's Gluten Free Carrot Cake Recipe

Name: Cal's Gluten Free Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup white sugar; ½ cup brown sugar, packed; ½ cup coconut oil; ¾ cup applesauce; 3 eggs; 2 cups gluten-free flour (Pamela's Artisan Gluten Free Flour); 1 ½ teaspoons baking powder; 1 teaspoon baking soda; ½ teaspoon salt; 1 tablespoon cinnamon; 1 teaspoon ground cardamom; ½ cup buttermilk; 1 tablespoon pure vanilla extract; 2 ½ cups carrots, course grated; ½ cup carrot, puree; 1 cup dried cranberries; 1 cup walnuts, chopped; 1 lb cream cheese, room temperature (I used low fat); 6 tablespoons butter, room temperature; 3 cups confectioners' sugar (may need more to thicken if desired); 1 teaspoon pure vanilla extract; 3 cups fresh coconut, shredded and roasted until brown around the edges; 3 cups almonds, sliced

Servings: persons

1 cup white sugar
½ cup brown sugar, packed
½ cup coconut oil
¾ cup applesauce
3 eggs
2 cups gluten-free flour (Pamela's Artisan Gluten Free Flour)
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon cinnamon
1 teaspoon ground cardamom
½ cup buttermilk
1 tablespoon pure vanilla extract
2 ½ cups carrots, course grated
½ cup carrot, puree
1 cup dried cranberries
1 cup walnuts, chopped
1 lb cream cheese, room temperature (I used low fat)
6 tablespoons butter, room temperature
3 cups confectioners' sugar (may need more to thicken if desired)
1 teaspoon pure vanilla extract
3 cups fresh coconut, shredded and roasted until brown around the edges
3 cups almonds, sliced

1
["Preheat oven to 350 F then grease and flour (with Pamela's flour) two 9"" cake pans.", "In a large bowl cream together oil, sugars, and eggs.", "mix in the buttermilk, vanilla extract, and carrot puree.", "Set aside.", "In a separate bowl whisk together flour, baking powder, baking soda, salt, cardamom and cinnamon.", "Gradually add the dry ingredients into the wet ingredients.", "Mix just until fully combined.", "(careful not to over mix).", "Fold in shredded carrots, dried cranberries, and walnuts.", "Pour batter evenly into prepared pans.", "Bake for 20-25 minutes until center is set.", "(do not over bake!", ").", "Place pans directly into freezer to cool.", "While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.", "Add in the confectioners sugar and vanilla extract.", "Mix until silky and creamy.", "Add more sugar if a thicker texture is needed.", "When cakes are cooled remove them from pans and frost, sprinkling the tops with coconut and the sides with the walnuts."]

3139

kcal

Calories

189

Fat

335

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 cup white sugar, ½ cup brown sugar, packed, ½ cup coconut oil, ¾ cup applesauce, and more.

Yes, Cal's Gluten Free Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cal's Gluten Free Carrot Cake

How did you like this recipe?

Frequently Asked Questions