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Gluten Free Carrot Cake with Coconut Cream Cheese Frosting

This gluten free carrot cake is moist and delicious! Then, it's topped with a thick layer of coconut cream cheese icing!
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This year, I decided to combine two of my favorite desserts- carrot cake and coconut cream pie. The results turned out to be AMAZING!!!

Some people add coconut to their carrot cake, so combining the two just seemed like a no-brainer.

Spring time is here- carrot cake season can officially begin!

Happy Easter!

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GF Carrot Cake with Cream Cheese Icing and Toasted Coconut

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Crucial Ingredients for Gluten Free Carrot Cake

  • Coconut Oil
  • Applesauce: This adds moisture and sweetness.
  • Yogurt: Along with oil and applesauce, this will help to keep the cake moist.
  • Brown Sugar
  • Maple Syrup
  • Eggs, separated: By beating the egg whites until stiff peaks form and then folding into the batter, this will help to make the texture of the cake lighter.
  • Carrots
  • Spices: Cinnamon, nutmeg, and ginger are musts. You could also use a pumpkin spice blend.
  • Gluten Free Flour Blend: I used oat, almond, and tapioca flour. With gluten free baking, a mix of flours works best.
  • Cream Cheese Icing: A must for any carrot cake! This time, I added coconut extract and folded-in whipped topping for a lighter texture.

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Can this be made dairy free?

Absolutely! But, even the best vegan cream cheese will taste different than regular cream cheese.

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Is carrot cake the healthiest cake?

I wish! It really depends on the ingredients, but it's cake...not a plate of roasted vegetables. There can be some limits and substitutions, but cake requires sugar and fat. The carrots add flavor, moisture, and allow you to feel a little better about indulging in a sweet treat. But, carrot cake is the most delicious- in my opinion!

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Slice of Gluten Free Carrot Cake with Toasted Coconut Flakes

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Craving more carrot cake recipes???

        - Gluten Free Carrot Cake Cheesecake

        - Gluten Free Carrot Cake Cookies

        - Gluten Free Carrot Pound Cake

Gluten Free Carrot Cake with Coconut Cream Cheese Frosting

This gluten free carrot cake is moist and delicious! Then, it's topped with a thick layer of coconut cream cheese icing!

Prep:
15
min
cook:
25
min
total:
50
min
Author:

Ingredients
  • 1/4 c. coconut oil, melted
  • 1/2 c. applesauce
  • 1/2 c. yogurt (I used dairy free)
  • 1/4 c. brown sugar
  • 2 Tbsp. maple syrup
  • 2 eggs, separated
  • 1 tsp. vanilla
  • 1/2 lb. carrots, finely grated (about 1 cup)
  • 1/4 c. milk (can use dairy free)
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. ginger
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/4 c. gluten free flour blend (I used oat, almond, and tapioca)
  • Optional: 1/2 c. pecans or walnuts, chopped

Frosting

  • 8 oz. light cream cheese, softened
  • 2 Tbsp. milk or cream (can use dairy free)
  • 1/2 tsp. vanilla
  • 1/2 tsp. coconut extract
  • 1/2 c. powdered sugar
  • 1 tub whipped topping (I look for organic without hydrogenated oil)
  • Optional: 1/2 c. coconut flakes, toasted
Instructions
  1. Preheat the oven to 350 degrees. In a large mixing bowl whisk the coconut oil, applesauce, yogurt, brown sugar, maple syrup, egg yolks, vanilla, carrots, and milk, Then, whisk in the cinnamon, nutmeg, ginger, baking powder, baking soda, salt, and gluten free flour.
  2. In a separate mixing bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Next. pour into a greased cake pan. Bake for 25-30 minutes, until an inserted toothpick comes out clean.
  3. In a large mixing bowl, beat the cream cheese until smooth. Then, beat in the milk, vanilla, coconut extract, and powdered sugar. Stir in about 1/4 of the whipped topping. Next, fold in the remaining whipped topping. Spread icing over the cooled cake. If desired, top with toasted coconut flakes.
  4. Store in the fridge.

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