Gluten-Free Carrot Cake (Moist & Fluffy)

Adapted from: Divas Can Cook (divascancook.com)

Prep Time: 20 minutes | Bake Time: 20–25 minutes | Serves: 8

Moist. Fluffy. Better the next day. The pureed carrots (in addition to shredded) create an incredibly tender crumb, the coconut flakes add subtle chew, and the cream cheese frosting is the real thing — not a compromise. This is the gluten-free carrot cake you make for people who don't think they like gluten-free baking.

Ingredients

Cake:

• 1 cup white sugar
• 1/2 cup brown sugar, packed
• 1 cup canola or vegetable oil
• 3 eggs
• 2 cups gluten-free artisan flour (such as Pamela's)
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 Tbsp cinnamon
• 1/2 cup buttermilk
• 1 Tbsp pure vanilla extract
• 2–3 cups carrots, finely shredded (just over 2 cups)
• 1/2 cup pureed carrots (optional but highly recommended)
• 1/2 cup sweet coconut flakes, finely shredded

Cream Cheese Frosting:

• 8 oz cream cheese, room temperature
• 4 Tbsp butter, room temperature
• 2 cups confectioners' sugar (add more for thicker texture)
• 1 tsp pure vanilla extract
• 1 cup walnuts, chopped (for topping)

Instructions

1. Preheat oven to 350°F. Grease and flour (using GF flour) two 9-inch round cake pans.
2. In a large bowl, cream together the oil, both sugars, and eggs until well combined.
3. In a separate bowl, whisk together the GF flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk, mixing just until fully combined. Do not overmix.
5. Fold in the shredded carrots, pureed carrots, coconut flakes, and vanilla extract.
6. Divide the batter evenly between the two prepared pans and smooth the tops.
7. Bake 20–25 minutes until the center is set. Do not overbake.
8. Place pans directly in the freezer for 10 minutes to cool quickly (this helps with clean removal).
9. While cakes cool, make the frosting: cream the butter and cream cheese together until smooth. Add confectioners' sugar and vanilla. Mix until silky. Add more sugar if a thicker texture is desired.
10. Remove cooled cakes from pans and frost. Sprinkle tops with chopped walnuts.

Note: This cake tastes even better the next day as the flavors develop overnight.

Shop This Recipe: Two 9-inch round cake pans and an offset spatula for frosting make this cake a showstopper. Browse our bakeware at The Kitchen Wins.