Best Gluten Free Coconut Carrot Cake With Cream Cheese Icing Recipes

Gluten-Free Coconut Carrot Cake With Cream Cheese Icing image

Provided by LARavenscroft

Categories Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 17

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)
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)

Steps:

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.

Nutrition Facts : Calories 594.7, Fat 26.8, SaturatedFat 9.9, Cholesterol 94.3, Sodium 151.6, Carbohydrate 87.2, Fiber 1.6, Sugar 82.2, Protein 4.4

Gluten Free Carrot Cake With Cream Cheese Frosting image

Provided by Kristina

Categories Dessert

Time 1h5m

Yield 1 9, 12 serving(s)

Number Of Ingredients 17

2 cups sugar
4 eggs
1 1/2 cups olive oil
2 teaspoons vanilla
2 cups gluten-free flour, mix (I use Bob's Red Mill GF Pizza Crust)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons cinnamon, ground
3 cups carrots, grated
1 (8 ounce) can pineapple, crushed
1 cup walnuts, chopped
1 cup coconut
4 ounces cream cheese, softened
4 tablespoons butter, softened
1 teaspoon vanilla
2 1/2 cups sugar, powdered

Steps:

Preheat oven 350f.
Use two 9" rounds, 1 9X13, or 36 cupcakes.
Note--If using a flour mix that does not contain baking gum, add 1 tsp xanthan or guar gum. I use Bob's Red Mill GF Pizza crust, which does contain gum.
Cream sugar and eggs in a large mixing bowl with an electric beater or stand mixer. Add oil and vanilla and beat just until smooth.
In a separate bowl combine gluten-free flour mix, baking soda, baking powder, salt and cinnamon. Whisk to combine. Add the dry ingredients to the wet ingredients and beat until blended.
Stir in grated carrots, nuts, pineapple, and coconut. Pour the batter into prepared pans.
Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.
While cake or muffins are cooling place butter, cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.
When cake is cool frost.

Nutrition Facts : Calories 756.8, Fat 46.7, SaturatedFat 13.2, Cholesterol 82.6, Sodium 578.4, Carbohydrate 84.7, Fiber 3.2, Sugar 79.5, Protein 5.1