Gluten Free Coconut Carrot Cake with Cream Cheese Icing
Indulge in the perfect balance of sweetness and spice with this Gluten-Free Coconut Carrot Cake with Cream Cheese Icing, a dessert that’s as comforting as it is wholesome. Packed with freshly grated carrots, shredded unsweetened coconut, and rich coconut oil, this cake is irresistibly moist and flavorful, while cinnamon and nutmeg add a warm, aromatic touch. Topped with a luscious cream cheese frosting that's silky smooth and lightly tangy, this gluten-free treat is a showstopper for any occasion. Whether you’re catering to dietary needs or simply craving a twist on the classic carrot cake, this recipe delivers decadence without compromise. Ready in just an hour, it’s an easy yet impressive addition to your gluten-free dessert collection!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1 cup Shredded unsweetened coconut
- 2 cups Grated carrots
- 0.5 cup Coconut oil, melted
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened applesauce
- 8 ounces Cream cheese, softened
- 4 tablespoons Unsalted butter, softened
- 2 cups Powdered sugar
- 1 teaspoons Vanilla extract (for icing)
- 1 tablespoon Milk (optional, for icing consistency)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
Stir in the shredded coconut and grated carrots, ensuring they are evenly distributed.
In a separate large bowl, whisk together the melted coconut oil, granulated sugar, and brown sugar until well combined.
Add the eggs one at a time, whisking well after each addition.
Stir in the vanilla extract and applesauce until the mixture is smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula just until a cohesive batter forms. Be careful not to overmix.
Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To prepare the cream cheese icing, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar while continuing to beat, then stir in the vanilla extract.
If needed, add 1 tablespoon of milk to adjust the icing to your desired consistency.
Once the cakes are completely cool, spread a layer of icing on top of one cake layer. Place the second cake layer on top and spread the remaining icing evenly over the top and sides.
Garnish with additional shredded coconut or chopped nuts, if desired. Slice and serve!
Nutrition Facts
Calories |
5778 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 316.7 g | 406% | |
| Saturated Fat | 228.6 g | 1143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 4540 mg | 197% | |
| Total Carbohydrate | 727.1 g | 264% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 471.4 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 610 mg | 47% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1499 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
