Like most dense cakes, carrot cake turns out well gluten free. The coconut, pineapple, and cranberries or raisins add extra flavors and texture, and help hold the cake together. And you just can’t go wrong with cream cheese frosting.
For baking instructions for a gluten-full version, see here.
Adapted from All Recipes
Yield: Two-layer 9″ round cake
- 3 eggs
- 3/4 cup milk OR buttermilk OR plain yogurt
- 3/4 cup vegetable oil
- 1 1/2 cups sugar
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1/4 teaspoon salt
- 2 cups gluten-free flour
- 2 teaspoons baking soda
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 (8-oz) can crushed pineapple with juice
- 1 cup cranberries OR raisins
- 1 cup chopped walnuts or pecans (optional)
- Preheat oven to 350ºF. Grease and flour two 9″ round pans.
- Mix together eggs, milk (OR buttermilk OR plain yogurt), vegetable oil, sugar, and vanilla.
- Mix in cinnamon, salt, and baking soda.
- Mix in flour.
- Stir in shredded carrots using a large wooden spoon.
- Stir in coconut, crushed pineapple and juice, cranberries OR raisins, and walnuts and pecans, if using.
- Pour batter into cake pans.
- Bake for 1 hour, or until a toothpick inserted near the center comes out clean.
- Cool for at least 20 minutes on a wire rack.
- Frost with cream cheese frosting.