Amazing Gluten-free Carrot Cake with Cream Cheese Frosting
Amazing Gluten-free Carrot Cake with Cream Cheese Frosting is everything you'd ever want in a carrot cake. Super moist with just enough pineapple, walnuts, carrots, and coconut. Absolutely delicious and made healthier with applesauce in place of some of the butter and less sugar (when compared to the original recipe). And of course it's gluten-free!
Oven - preheated to 350°
Stand Mixer or hand held mixer with mixing bowl
Food Processor with shredding blade, or handheld shredding device
Measuring Cups and Spoons
- 2 cups gluten-free flour
- 2 tsp baking soda
- 1 tsp salt
- 2 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup butter melted
- ½ cup unsweetened applesauce
- 1 ¼ cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 cups shredded carrots (about 4 regular sized carrots)
- 1 cup chopped walnuts
- 1/2 cup shredded unsweetened coconut
- 1 8 oz can crushed pineapple drained
For Cream Cheese Frosting
- 4 oz unsalted butter softened
- 4 oz cream cheese softened
- 2 cups powdered sugar
- ½ tsp vanilla bean paste or vanilla extract
- 1-2 tsp milk of your choice
In a medium bowl, add gluten-free flour, baking soda, salt, cinnamon, and nutmeg and whisk to combine. Set aside.
Shred carrots and chop walnuts. Set aside.
In a small saucepan, melt butter. Add melted butter, applesauce, and sugar into bowl of stand mixer. Turn mixer to low and blend about 1 minute. Add eggs and vanilla and blend another 1-2 minutes until all ingredients are well mixed.
Add flour mixture into wet ingredients and with mixer on low speed, mix until flour mix is well incorporated. Add shredded carrots, walnuts, pineapple, and coconut.
Grease bundt pan with non-stick cooking spray and evenly spread batter into pan. Bake at 350° for 1 hour or until toothpick inserted comes out clean. Let cool on cooling rack before turning out. Let cool completely before frosting.
To mixing bowl add softened butter and softened cream cheese and mix until smooth and creamy, about 2-3 minutes. Gradually add powdered sugar until frosting reaches desired consistency, beating well between additions of sugar. Add vanilla and milk. Continue to beat 1-2 more minutes until frosting is creamy. Use to frost completely cooled cake.
This recipe is a modification of a carrot cake recipe that has been in my family for over 30 years. The original recipe called for 1 1/2 cups of oil, 1 3/4 cups of sugar, and regular flour. I used melted butter instead of oil, and I tried to lighten this version up a little by using unsweetened applesauce in place of some of the butter. I also decreased the amount of sugar and used gluten-free flour.
For this cake, I used Bob's Red Mill 1:1 Gluten Free Flour. It already has xanthan gum added and subs perfectly for regular flour with no modifications needed. If your gluten-free flour doesn't have xanthan gum already added, you will need to add it according to the directions on your flour.
For the frosting: If you would prefer to use a buttercream frosting instead of cream cheese frosting you can use 8 oz of softened butter and leave out the cream cheese. Just follow the rest of the steps in the recipe and you will have amazing buttercream frosting!
Serving: 1sliceSodium: 462mgCalcium: 87mgVitamin C: 2mgVitamin A: 4028IUSugar: 45gFiber: 5gPotassium: 245mgCholesterol: 74mgCalories: 524kcalTrans Fat: 1gSaturated Fat: 11gFat: 29gProtein: 8gCarbohydrates: 64gIron: 2mg