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4 from 4 votes

Gluten Free Carrot Cake (Dairy Free)

This simple and delicious moist gluten free carrot cake is also dairy free!
Course Dessert
Cuisine American
Keyword gluten free carrot cake, gluten free carrot cake with pineapple, gluten free dairy free carrot cake, moist gluten free carrot cake
Servings 12
Calories 912kcal

Ingredients

  • 4 eggs
  • 1 tsp. vanilla
  • 1 18 oz. can of crushed pineapple drained
  • 1/2 cup sugar
  • 1 1/2 cups brown sugar
  • 2 cups shredded carrots
  • 2 cups shredded coconut divided
  • 1/4 tsp. cloves
  • 1 tbsp. cinnamon
  • 1/4 tsp. salt
  • 1 cup chopped walnuts divided
  • 1 cup melted coconut oil
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 cups gluten free all purpose flour

Cream Cheese Frosting

  • 1/2 cup vegan butter
  • 1/2 cup vegetable shortening
  • 2 8 oz. containers of vegan cream cheese
  • 1 tsp. vanilla
  • 4 cups powdered sugar

Instructions

  • Preheat the oven to 350ºF. In a stand mixer add the eggs, vanilla, crushed pineapple, sugar, brown sugar, and shredded carrots. Mix on medium/low speed for 1 minute.
  • Add 1 cup of the shredded coconut, cloves, cinnamon, salt, ½ cup of the chopped walnuts and blend for 30 seconds.
  • Add the melted coconut oil and allow it to blend for 30 more seconds. You will then add the baking powder, baking soda, xanthan gum, and gluten free all purpose flour. Mix it on medium speed for 3 minutes scraping the sides of the bowl halfway through. Pour the batter in a greased 9x13 baking dish and bake for 50-55 minutes, or until a butter knife comes out of the center clean. Cupcakes will bake for 22 minutes.
  • Allow it to cook completely before making the frosting.
  • To make the frosting, add the vegan butter, vegetable shortening, vegan cream cheese, and vanilla to a bowl and either using a handheld mixer or stand mixer, blend until it starts to get creamy. Add the powdered sugar in one cup at a time while blending on medium high until fluffy.
  • Frost once the cake has completely cooled. Store the cake in the fridge. Use the other ½ cup of chopped walnuts and cup of shredded coconut to top the cake.

Notes

You can always use regular dairy in place of the vegan options. Feel free to add raisins in the batter if you like them.
If your gluten free All Purpose Flour does not contain xanthan gum, then add 1 tsp when adding the flour to the batter. 

Nutrition

Calories: 912kcal | Carbohydrates: 112g | Protein: 8g | Fat: 53g | Saturated Fat: 27g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 402mg | Potassium: 370mg | Fiber: 7g | Sugar: 90g | Vitamin A: 4031IU | Vitamin C: 6mg | Calcium: 135mg | Iron: 2mg