Gluten Free Carrot Cake
I hope you love this dense, rich, chunky and perfectly wonderful carrot cake with the easiest, most luscious cream cheese frosting ever!
Ingredients
- 3 cups Gluten-Free flour mix of your choice or use a homemade mixture of: 1/2 cup oat flour 1/2 cup coconut flour, 2 cups tapioca flour (measure and sift together into a bowl, mixing well)
- 2 cups coconut sugar looks and acts just like brown sugar but with a much lower glycemic index. It's pretty much all I use anymore
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 tablespoon cinnamon
- 1 1/2 cups melted coconut oil or grapeseed oil
- 4 large organic eggs lightly beaten
- 1 tablespoon vanilla
- 1 1/2 cups chopped walnuts or pecans
- 1 1/2 cups shredded coconut
- 1 1/3 cups shredded raw carrots or cooked and pureed carrots
- ¾ cup crushed or fresh chopped pineapple
- ½ cup raisins optional
Instructions
- Preheat oven to 350. Grease two 9 inch layer cake pans and line with waxed paper or what I do is grease a large 9 x 13 inch pyrex or sheet pan. No need to use waxed paper if you’re using the large pyrex.
- Sift the dry ingredients into a bowl. Add oil, eggs, and vanilla. Beat well. Fold in walnuts, coconut, carrots and pineapple. Easy peasy!
- Pour batter into the prepared pan or pans. Bake for 30 to 35 minutes or until edges have pulled away from the sides and a cake tester inserted into the middle comes out clean. If you use the sheet pan cook for 45-60 minutes, depending on your oven. Mine cooks in 45 minutes.
- Cool on a rack for 3 hours. Fill and frost with cream cheese frosting or dust top with confectioners sugar.
- If making cupcakes, bake about 25-30 minutes.