Gluten-Free Coconut Carrot Cake With Cream Cheese Icing
photo by Jubes
- Ready In:
- 1hr 5mins
- Ingredients:
- 17
- Serves:
-
8-10
ingredients
-
Carrot Cake
- 3 large eggs, organic free-range
- 1⁄2 cup vegetable oil
- 1 cup light brown sugar, packed
- 1⁄3 cup plain yogurt
- 2 teaspoons vanilla extract
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon pumpkin pie spice (or a mix of nutmeg, cloves, ginger and allspice)
- 2 cups Pamelas ultimate baking and pancake mix
- 3⁄4 cup sweetened flaked coconut
- 1 1⁄2 cups carrots, shredded (about 4)
- 1⁄2 cup golden raisin
- 1⁄2 pecans, toasted & chopped (or walnuts)
-
Cream Cheese Icing
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 -2 teaspoon vanilla extract
- 3 cups powdered sugar (more, if needed)
- 1 teaspoon lemon juice (lime or orange)
directions
- 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.
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Reviews
-
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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Tweaks
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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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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!!!
RECIPE SUBMITTED BY
LARavenscroft
United States