Gluten-Free Coconut Carrot Cake With Cream Cheese Icing

Recipe by LARavenscroft
READY IN: 1hr 5mins
SERVES: 8-10




  • Pre-heat oven to 350 degrees F.
  • Grease a 9" spring-form cake pan.
  • In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.
  • Beat in the yogurt, vanilla, cinnamon and spice.
  • Add in the baking mix and beat until combined. (The batter should be a bit thicker than wheat flour batter.).
  • Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.
  • Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.
  • Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).
  • Cool on a wire rack and frost with cream cheese icing.
  • For cream cheese icing, beat the cream cheese and butter until fluffy.
  • Add the vanilla.
  • Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.
  • Add more sugar or juice as necessary.
  • Frost cooled cake.