Gluten Free Carrot Coconut Cake
When it comes to cake, one of my favorites is hands down Carrot Cake. One bowl, simple ingredients and with the addition of the carrot, it makes me feel like I’m eating a little bit healthy. The only thing that I think can make Carrot Cake better is with add-ins like nuts, but out of all the add-ins, coconut flakes is my favorite and that is how this Gluten Free Coconut Carrot Cake was born.
Every so often, I make cakes for special occasions. This cake makes the perfect dessert for Easter or even a wedding. (Hence the fresh flowers used to decorate the cake.)
With the flavors of traditional carrot cake like cinnamon, this cake has a delightful crunch from the coconut. And my favorite part is that it can be made in one bowl with no mixer required.
So if you’re looking for an easy an impressive dessert, this is it! Or try our Gluten Free Hummingbird Cake Another easy cake with great flavor.
Yield: 1 layer cake 8 inches
Gluten Free Carrot Coconut Cake
Cook Time:
45 minutes 40 seconds
Total Time:
45 minutes 40 seconds
The flavours of carrot and coconut shine wiht a hint of cinnamon in this gluten free Carrot Coconut Cake. Moist, and delicious with a delightful crunch!
Ingredients
For the Cake
- 2 cups brown sugar
- 1 1/4 cups coconut oil
- 4 XL eggs
- 1 tsp vanilla
- 2 cups GF 1:1 Flour (I used Bobs Red Mill 1:1)
- 2 tsps baking powder
- 2 tsps baking soda
- 1/2 tsp salt
- 2 tsps cinnamon
- 3 cups grated carrots
- 3/4 cups grated coconut
For the Frosting
- 1/2 cups butter
- 1/2 cup shortening
- 2 tsps milk
- 1 tsp vanilla
- 4 cups Icing Sugar
Instructions
- Preheat oven to 350°F. Grease, flour and line two 8″ pans with parchment paper or a 9" x13″ cake pan and set aside.
- In a large bowl combine eggs, oil and sugar. Whisk until well blended and creamy then whisk in the vanilla.
- Next add GF flour, baking powder, baking soda, cinnamon and salt. Whisk again to combine, then fold in the grated carrots and the coconut. (Note the batter will be a little thick)
- Evenly pour the batter into the prepared pans or pan and using the spatula smooth out the top. Bake for about 40 – 45 minutes until golden and a skewer comes out of the center clean.
- Let sit in the pan for 5 minutes before turning out onto a rack to cool.
- While the batter is cooling make the buttercream. In the bowl of a stand mixer, add butter and shortening.
- Using the paddle attachment cream until smooth, then add the vanilla. Once the butter and vanilla is combined, add the icing sugar 1 cup at a time until all is used. Once all the icing sugar has been added, add the milk and whip on medium to high for 3-4 minutes until light and fluffy.
- Once cake is cools, apply butter cream. then cut and enjoy!
Notes
Note: Cream Cheese buttercream is recommended, but we used dairy free butter cream to keep the cake dairy free. To make the cream cheese butter cream. Swap out the shortening for 8 oz cream cheese.
3 Comments
Bernice
April 22, 2019 at 10:33 pm
What a beautiful cake and it looks delicious!!
ctgal7
June 5, 2021 at 3:47 pm
Carrot cake is my weakness if it were sitting around, I would probably eat much of it. Do you think I could pour the batter in 2 6″ cake pans and toss the leftovers or bake them as a few muffins? Would a 6″ cake pan cake bake faster than the 8 or 9″? Just sort of thinking out loud. Thank you!
OffTheWheatenPathTT
June 5, 2021 at 4:03 pm
😊😊😊 I sometimes bake it in 3, 6” cake pans. If you make it in 2, you could get about 6 cupcakes or maybe 7. You could also do 2 nine inch just bake until it’s ready. 😊 hope this helps!