Gluten-free Carrot Cake (Moist and Fluffy)
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Divas Can Cook · by Monique Kilgore @DivasCanCook★ 4.7 (322)

Gluten-free Carrot Cake (Moist and Fluffy)

NUTRITION · PER SERVING45M COOK
CAL 46%·PRO 28%
CARBS 103G45% OF CAL
5G FIBER71G SUGAR27G OTHER
FAT 55G53% OF CAL
13G SAT41G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist, tender spiced carrot cake with walnuts and coconut, topped with cream cheese frosting. Gluten-free and perfectly balanced.

dessertamericanbaked goodgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1 cup canola oil or vegetable oil
  • 3 eggs (room temperature)
  • 2 cups Pamela's artisan gluten-free flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup buttermilk
  • 1 tablespoon pure vanilla extract
  • 2-3 cups carrots (finely shredded (I used a little over 2 cups))
  • 1/2 cup pureed carrots (optional but great!)
  • 1/2 cup sweet coconut flakes (finely shredded)
  • 8 oz cream cheese (room temperature)
  • 4 tablespoons unsalted butter (room temperature)
  • 2 cups confectioners sugar (may need more to thicken if desired)
  • 1 teaspoon pure vanilla extract
  • 1 cup walnuts (chopped)
PREP
20M
SODIUM
450MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.