Ingredients
- 1 cup white sugar
- ½ cup brown sugar, packed
- 1 cup canola oil or vegetable oil
- 3 eggs
- 2 cups Pamela's artisan gluten-free flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cinnamon
- ½ cup buttermilk
- 1 tablespoon pure vanilla extract
- 2 -3 cups carrots, finely shredded (I used a little over 2 cups)
- ½ cup pureed carrots (optional but great!)
- ½ cup sweet coconut flakes, finely shredded
- FROSTING (double the recipe if you like a thick layer of frosting)
- 8 oz cream cheese, room temperature
- 4 tablespoons butter, room temperature
- 2 cup confectioners sugar (may need more to thicken if desired)
- 1 teaspoon pure vanilla extract
- 1 cup walnuts, chopped
Preparation
Step 1
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Katey Thurlow says:
October 23, 2018 at 4:57 am
I have made this cake SO many times… I´ve lost count and I´ve always received the best comments, even by people who aren´t coeliacs like me. I was so pleased when I found this recipe and it always stays so moist, even for a few days. I actually leave out the pureed carrots and coconut and I use sunflower oil instead of canola. Now I don´t really need to look at the recipe anymore, because of the amount of times I´ve made it and it really is such a crowd pleaser. Thank you for providing such an amazing GF treat!! I´m going to try your peach cake next and just substitute with GF flour. I´m sure it will work. I will let you know ?
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eloise says:
October 22, 2018 at 1:49 pm
Can I cut ingredients by half if I only want one? Instead of two layered cakes, I only want one. Thank you!
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divas can cook says:
October 22, 2018 at 7:59 pm
Hmmm, I’ve never cut the recipe in half before. I would think it would be ok but I’m only assuming.
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Alice says:
October 8, 2018 at 9:30 pm
Just made this cake and ate… more than one piece! It’s delicious. Thanks!
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divas can cook says:
October 22, 2018 at 7:59 pm
So glad you enjoyed it!
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Anne McCullom says:
October 7, 2018 at 7:10 pm
This is the BEST gluten free cake I’ve ever made – thank you!! I did not find Pamela’s gf flour but substituted with Bob’s Red Mill Gluten Free All Purpose flour. I also did not use coconut flakes (do not like coconut) or carrot purée and it was still super moist and delicious. The frosting is perfect, not too sweet. I doubled the frosting batch because I love frosting, but I had a lot left over so a single batch is probably sufficient!
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divas can cook says:
October 22, 2018 at 8:01 pm
Thank you for your comment Anne!
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