Gluten Free Coconut Carrot Cake with Cream Cheese Icing

Indulge in the perfect balance of sweetness and spice with this Gluten-Free Coconut Carrot Cake with Cream Cheese Icing, a dessert that’s as comforting as it is wholesome. Packed with freshly grated carrots, shredded unsweetened coconut, and rich coconut oil, this cake is irresistibly moist and flavorful, while cinnamon and nutmeg add a warm, aromatic touch. Topped with a luscious cream cheese frosting that's silky smooth and lightly tangy, this gluten-free treat is a showstopper for any occasion. Whether you’re catering to dietary needs or simply craving a twist on the classic carrot cake, this recipe delivers decadence without compromise. Ready in just an hour, it’s an easy yet impressive addition to your gluten-free dessert collection!

Nutriscore Rating: 39/100

Prep Time:25 mins

Cook Time:35 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups Gluten-free all-purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 2 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.5 teaspoons Salt
• 1 cup Shredded unsweetened coconut
• 2 cups Grated carrots
• 0.5 cup Coconut oil, melted
• 0.5 cup Granulated sugar
• 0.5 cup Brown sugar, packed
• 3 large Eggs
• 2 teaspoons Vanilla extract
• 0.5 cup Unsweetened applesauce
• 8 ounces Cream cheese, softened
• 4 tablespoons Unsalted butter, softened
• 2 cups Powdered sugar
• 1 teaspoons Vanilla extract (for icing)
• 1 tablespoon Milk (optional, for icing consistency)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easy removal.

Step 2

In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.

Step 3

Stir in the shredded coconut and grated carrots, ensuring they are evenly distributed.

Step 4

In a separate large bowl, whisk together the melted coconut oil, granulated sugar, and brown sugar until well combined.

Step 5

Add the eggs one at a time, whisking well after each addition.

Step 6

Stir in the vanilla extract and applesauce until the mixture is smooth and fully incorporated.

Step 7

Gradually add the wet ingredients to the dry ingredients, mixing gently with a spatula just until a cohesive batter forms. Be careful not to overmix.

Step 8

Divide the batter evenly between the two prepared cake pans and smooth the tops with a spatula.

Step 9

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 10

Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Step 11

To prepare the cream cheese icing, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.

Step 12

Gradually add the powdered sugar while continuing to beat, then stir in the vanilla extract.

Step 13

If needed, add 1 tablespoon of milk to adjust the icing to your desired consistency.

Step 14

Once the cakes are completely cool, spread a layer of icing on top of one cake layer. Place the second cake layer on top and spread the remaining icing evenly over the top and sides.

Step 15

Garnish with additional shredded coconut or chopped nuts, if desired. Slice and serve!

Nutrition Facts

Serving size	(1710.5g)

Amount per serving	% Daily Value*
Calories	5778.1

Total Fat 316.7g	0%
Saturated Fat 228.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 933.8mg	0%
Sodium 4540.3mg	0%
Total Carbohydrate 727.1g	0%
Dietary Fiber 32.9g	0%
Total Sugars 471.4g
Protein 49.3g	0%

Vitamin D 130.5IU	0%
Calcium 609.7mg	0%
Iron 11.6mg	0%
Potassium 1499.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.9%

Protein: 3.3%

Carbs: 48.8%