Carrot Cake with Coconut-Cream Cheese Frosting
  • Cake
  • 1cup quinoa flour
  • 1cup Alison’s GF Baking Mixsee related articles below
  • 2teaspoons guar gum or xanthan gum
  • 1teaspoon sea salt
  • 1teaspoon baking powder
  • 2teaspoons baking soda
  • 1teaspoon ground cinnamon
  • 3 eggs
  • 1 3/4cups unrefined sugar
  • 1cup canola oilplus more for brushing pans
  • 1 1/2teaspoons vanilla extract
  • 1 1/2cups unsweetened shredded coconut
  • 2cups grated carrotsabout 2 large carrots
  • 116-ounce can crushed pineappleundrained
  • 1cup finely chopped walnuts
  • Frosting
  • 38-ounce packages Neufchâtel (low-fat) cream cheeseroom temperature
  • 4 1/2tablespoons agave nectar
  • 1 1/2 cups shredded coconut
  • Zest of 1 medium lemon or orange
  • 1 1/2tablespoons fresh lemon or orange juice
  • 1/3cup toasted or candied walnut halves
  • 1teaspoon lemon zest
  • Dash ground cinnamon
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Recipe Notes
Nutrition Facts
Carrot Cake with Coconut-Cream Cheese Frosting
Amount Per Serving
Calories 521
% Daily Value*
Cholesterol 72mg 24%
Sodium 531mg 22%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 521 cal, 62% fat cal, 37g fat, 13g sat fat, 72mg chol, 9g protein, 42g carb, 4g fiber, 531mg sodium