1cupAlison’s GF Baking Mixsee related articles below
2teaspoonsguar gum or xanthan gum
1 3/4cupsunrefined sugar
1cupcanola oilplus more for brushing pans
1 1/2teaspoonsvanilla extract
1 1/2cupsunsweetened shredded coconut
2cupsgrated carrotsabout 2 large carrots
116-ounce cancrushed pineappleundrained
1cupfinely chopped walnuts
38-ounce packagesNeufchâtel (low-fat) cream cheeseroom temperature
4 1/2tablespoonsagave nectar
1 1/2 cupsshredded coconut
Zest of 1 medium lemon or orange
1 1/2tablespoonsfresh lemon or orange juice
1/3cuptoasted or candied walnut halves
Preheat oven to 350˚. Cut two pieces of parchment paper to fit bottoms of two round 9-inch cake pans (do not skip this step or cakes will stick). Brush parchment and sides of pans with a little oil.
Mix dry ingredients (quinoa flour through cinnamon) in a medium bowl. In a large bowl, whip eggs and sugar with an electric mixer on medium speed for about 3 minutes, until light and fluffy. Drizzle oil and vanilla into egg mixture; blend 1–2 minutes to fully incorporate. Add dry ingredients, 1/4 cup at a time, scraping bowl sides while blending. Stir in coconut, carrots, pineapple (with juice), and walnuts.
Pour batter evenly into prepared pans. Bake for about 1 hour, switching pan positions halfway through baking time. Cakes are done when a deep, rich golden brown and a toothpick inserted comes out clean. Cool in pans for 30 minutes.
Place two pieces of parchment paper side by side on a cooling rack (to help transport cakes when cool). Run a knife around pan edges. Carefully invert cakes onto parchment; peel away cooking parchments. Let cool completely, at least 2 hours, before transporting and frosting.
For frosting, whip cream cheese, agave nectar, coconut, zest, and juice in a food processor or with an electric mixer until light and fluffy, about 1 minute. Leave at room temperature.
To assemble, slip a hand under one parchment and carefully invert cake onto a serving plate. Frost, then invert remaining cake on top. Frost top and sides. Decorate with walnut halves and sprinkle with lemon zest and cinnamon.
Carrot Cake with Coconut-Cream Cheese Frosting
Amount Per Serving
% Daily Value*
Total Carbohydrates 42g14%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.