Get the Recipe: Gluten Free Carrot Cake
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4.9
30 reviews
Excellent
Get the Recipe: Gluten Free Carrot Cake
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This gluten free carrot cake is soft, fluffy, moist and warmly spiced! It has the best classic flavor and perfect texture. This cake is great for Easter, birthdays, holidays, special occasions and just regular rainy days. It is a family favorite!
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Ingredients
- 2 cups gluten free 1 to 1 flour
- 2 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 cup light brown sugar tightly packed
- 1 cup granulated sugar
- 1 ¼ cups avocado oil or vegetable oil
- 4 eggs
- 8 ounces canned crushed pineapple drained completely
- 2 cups finely grated carrots
- 1 ¼ cups Chopped Pecans
- ½ cup shredded coconut
- 1 tub Cream Cheese frosting
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Heavily spray a Bundt pan or two 9 inch round pans with nonstick spray. Lightly dust with gluten free flour to prevent sticking.
- In a large mixing bowl, add gluten free flour, baking powder, baking soda, cinnamon, nutmeg, brown sugar and sugar. Stir together.
- Then, add in oil and eggs. Stir to combine.
- Drain and pat dry crushed pineapple. Squeeze grated carrots between paper towels to remove excess moisture. Then, add in crushed pineapple, grated carrots, chopped pecans and shredded coconut to the mixing bowl. Stir to combine.
- Transfer batter to the greased pan. Smooth into one even layer.
- Bake for 50 to 55 minutes for a Bundt pan. For the two 9 inch round pans, bake for about 30 minutes at 350 degrees Fahrenheit. Bake cake until toothpick inserted comes out clean.
- Finally, remove cake from oven. Allow Bundt cake to cool for 20 minutes in pan. Then very carefully invert onto a wire rack. For the 9 inch cakes, cool for 15 minutes before carefully inverting onto a wire rack.
- Finally, allow cake to cool completely. Then, top with cream cheese frosting and additional chopped pecans or coconut if desired.
Notes
- This recipe can be made in a 10 cup Bundt pan or two 9 inch cake pans. It may also work in a 9 inch by 13 inch pan.
- Use gluten free 1 to 1 flour. Use a brand that contains xantham gum. Do not substitute directly with almond flour, coconut flour, oat flour or another alternative flour.
- Be sure to completely drain and pat dry crushed pineapple. Too much liquid will make this cake too moist.
- Squeeze out all excess water from the grated carrots.
- The cake batter will be a little bit thick.
- For nut free, feel free to omit pecans.
- If desired, add in up to 1 cup of raisins to the batter.
- Bake until toothpick inserted comes out clean and cake no longer jiggles.
- Wait for cake to cool completely before adding frosting.
- Use homemade or store bought frosting.
- Store leftovers in the fridge for up to 4 days.
Nutrition Information
Show Details
Calories
623kcal
(31%)
Carbohydrates
77g
(26%)
Protein
4g
(8%)
Fat
35g
(54%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
7g
Monounsaturated Fat
20g
Trans Fat
0.01g
Cholesterol
47mg
(16%)
Sodium
285mg
(12%)
Potassium
182mg
(5%)
Fiber
2g
(8%)
Sugar
55g
(110%)
Vitamin A
2603IU
(52%)
Vitamin C
2mg
(2%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 14slices
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Calories | 623kcal | 31% |
| Carbohydrates | 77g | 26% |
| Protein | 4g | 8% |
| Fat | 35g | 54% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 47mg | 16% |
| Sodium | 285mg | 12% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 55g | 110% |
| Vitamin A | 2603IU | 52% |
| Vitamin C | 2mg | 2% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
30 reviews
Excellent
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