Gluten-Free Coconut Carrot Cake With Cream Cheese Icing Recipe

Name: Gluten-Free Coconut Carrot Cake With Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Carrot Cake; 3 large eggs, organic free-range; 1/2 cup vegetable oil; 1 cup light brown sugar, packed; 1/3 cup plain yogurt; 2 teaspoons vanilla extract; 1/2 teaspoon ground cinnamon; 1/2 teaspoon pumpkin pie spice (or a mix of nutmeg, cloves, ginger and allspice); 2 cups Pamelas ultimate baking and pancake mix; 3/4 cup sweetened flaked coconut; 1 1/2 cups carrots, shredded (about 4); 1/2 cup golden raisin; 1/2 pecans, toasted & chopped (or walnuts); Cream Cheese Icing; 4 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 -2 teaspoon vanilla extract; 3 cups powdered sugar (more, if needed); 1 teaspoon lemon juice (lime or orange)

Servings: persons

Carrot Cake
3 large eggs, organic free-range
1/2 cup vegetable oil
1 cup light brown sugar, packed
1/3 cup plain yogurt
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice (or a mix of nutmeg, cloves, ginger and allspice)
2 cups Pamelas ultimate baking and pancake mix
3/4 cup sweetened flaked coconut
1 1/2 cups carrots, shredded (about 4)
1/2 cup golden raisin
1/2 pecans, toasted & chopped (or walnuts)
Cream Cheese Icing
4 ounces cream cheese, softened
2 tablespoons butter, softened
1 -2 teaspoon vanilla extract
3 cups powdered sugar (more, if needed)
1 teaspoon lemon juice (lime or orange)

1
["Pre-heat oven to 350 degrees F.", "Grease a 9"" spring-form cake pan.", "In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.", "Beat in the yogurt, vanilla, cinnamon and spice.", "Add in the baking mix and beat until combined. (The batter should be a bit thicker than wheat flour batter.).", "Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.", "Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.", "Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).", "Cool on a wire rack and frost with cream cheese icing.", "For cream cheese icing, beat the cream cheese and butter until fluffy.", "Add the vanilla.", "Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.", "Add more sugar or juice as necessary.", "Frost cooled cake."]

1293

kcal

Calories

Fat

162

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.

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

You need 19 ingredients. The key ingredients include: Carrot Cake, 3 large eggs, organic free-range, 1/2 cup vegetable oil, 1 cup light brown sugar, packed, and more.

Yes, Gluten-Free Coconut Carrot Cake With Cream Cheese Icing 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.

Gluten-Free Coconut Carrot Cake With Cream Cheese Icing

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