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This is a delicious cake! I love that it's just enough for a one layer cake but not too small for company either. I used applesauce in place of the yogurt and omitted the nuts. I was afraid to add pineapple, thinking that it would be too moist and fall but I think this cake could have pulled it off easily. Next time. I made 1-1/2 the icing recipe and it was perfect.

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karenjbellinfante June 21, 2010

This cake turned out amazing! I made if for my step-mother who has celiacs and not only did she love it...so did the entire family. My husband said this was in his top 5 desserts that I've made. It was very moist and had tons of flavor. Didn't really make any modifications.

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hlotto May 10, 2010

Wonderful cake! No one ever would have guessed that it was gluten free! I didn't have Pamela's baking mix so used a GF flour mix with the baking soda and baking powder.

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Elisa72 December 06, 2009

The entire family loved this cake. I replaced the coconut with an 8oz. can of crushed, drained pineapple.

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c.mathews1 April 06, 2009

I really liked this. Super easy to make. I couldnt find my spring form pans so I just used 2 8 inch cake pans and made a doble layer cake. I didnt have enough icing to ice the whole thing so I just did both tops and stacked it. Looked lovely and taste just as good as it looks. Made for 123 Hits

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barefootmommawv March 24, 2009

My son has crohn's and was recently diag. with celiac. Was looking for something sweet to make for the 4th. Found this carrot cake and decided to make it, the only thing I changed was to add organic applesauce instead of the yogurt and baked it in a bunt pan. Was probably one of the best carrot cakes we've eaten, moist and yummy. I didn't make the icing but served with vanilla soy ice cream. This will be a staple in my house. THANKS!!!

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capecodkaren July 06, 2008

I made this for Thanksgiving this year and we loved it! I made it exactly as described but didn't have a springform pan so I used 2 8" round pans and made it a double layer cake. It turned out great:) This was moist and you really can't even tell it's GF. Thank you!

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pixieglenn November 23, 2007

This was a wonderful cake. Easy to make and a moist texture. Nobody would even guess that this cake was gluten-free. I used a good flour mix with the baking powder and soda as suggested -due to being unable to source Pamela's Baking & Pncake Mix. Also used dark raisins as golden raisins also dont seem to be available here. I think that easily 12 slices could be served from this cake. Thanks LARavenscroft for sharing a wonderful recipe- I wouldn't bother looking further for a great gluten-free carrot cake recipe. Photos also being posted

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**Jubes** July 24, 2007

Made this recipe today and liked it very well. Didn't make it in a spring-form pan though. Instead, I made 18 cupcakes and baked them for 15 minutes. Unfortunately, the only ingredient I didn't have was the coconut (next time - for sure). I did like that it used the Pamela's Pancake Mix, because I always have that on hand. Without frosting, I'd say these sort of have somewhat more of a soft muffin texture - over a tender cake texture. YUM! I ate three and froze the rest for later. Thanks for sharing, I bet with cream cheese frosting, they will be all the better!

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Sharon Anne November 15, 2014

This was so delicious and moist. My family said it was one of the best cakes they ever had (and they're not even gluten free!)

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blondie07724 April 20, 2014
Gluten-Free Coconut Carrot Cake With Cream Cheese Icing