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Gluten Free Carrot Cake

Organically Addison Verified

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Ingredients

Warning0 allergens identified

Gluten Free Carrot Cake

2 cups gluten free 1-1 flour

2 teaspoons baking powder

1 ½ teaspoons baking soda

1 tsp cinnamon

¼ tsp nutmeg

1 cup light brown sugartightly packed

1 cup granulated sugar

1 ¼ cups avocado oilor vegetable oil

4 eggs

8 ounces canned crushed pineappledrained completely

2 cups carrotsfinely grated

1 ¼ cups pecanschopped

½ cup coconutshredded

1 tub cream cheese frosting

Instructions

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Instructions

First, preheat oven to 350 degrees Fahrenheit. Heavily spray a Bundt pan or two 9 inch round pans with nonstick spray. Lightly dust with gluten free flour to prevent sticking.

In a large mixing bowl, add gluten free flour, baking powder, baking soda, cinnamon, nutmeg, brown sugar and sugar. Stir together.

Then, add in oil and eggs. Stir to combine.

Drain and pat dry crushed pineapple. Squeeze grated carrots between paper towels to remove excess moisture. Then, add in crushed pineapple, grated carrots, chopped pecans and shredded coconut to the mixing bowl. Stir to combine.

Transfer batter to the greased pan. Smooth into one even layer.

Bake for 50 to 55 minutes for a Bundt pan. For the two 9 inch round pans, bake for about 30 minutes at 350 degrees Fahrenheit. Bake cake until toothpick inserted comes out clean.

Finally, remove cake from oven. Allow Bundt cake to cool for 20 minutes in pan. Then very carefully invert onto a wire rack. For the 9 inch cakes, cool for 15 minutes before carefully inverting onto a wire rack.

Finally, allow cake to cool completely. Then, top with cream cheese frosting and additional chopped pecans or coconut if desired.

Bite Tutorial

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Drain Pineapple Thoroughly 🍍
Press the canned crushed pineapple through a fine-mesh strainer for 2-3 minutes to remove excess liquid, preventing a soggy cake while retaining the moisture-boosting benefits of the fruit.
Blend Your Gluten-Free Flour 🌾
Combine your 1-1 gluten-free flour with an extra 1 tablespoon of cornstarch per cup to improve texture and eliminate any gritty mouthfeel that's common in gluten-free baking.
Finely Grate Fresh Carrots 🥕
Use the finest setting on your box grater or microplane to create delicate carrot shreds that distribute evenly throughout the batter, ensuring maximum moisture and tender crumb in every bite.
Toast Your Pecans First 🥜
Lightly toast pecans at 350°F for 5-7 minutes before chopping and adding to the batter to amplify their nutty flavor and prevent them from becoming soggy in the moist cake.
Cream Cheese Frosting Temperature Control 🧊
Bring cream cheese to room temperature and use slightly softened butter to ensure the frosting spreads smoothly without tearing the delicate gluten-free cake layers.