Gluten Free Carrot Cake sweetened with pineapple, raisins, and a little honey is a satisfying family favourite of ours. Depending on the frosting, this can even be a dairy free carrot cake!
I love that I can serve this cake confidently to family and friends, whether they need to eat gluten free or not, and I know that it will go over fabulously!
- Almond Flour - or almond meal
- Tapioca Flour - also called tapioca starch
- Pineapple - canned, crushed pineapple packed in its own juice
- Coconut - unsweetened, shredded
- Xanthan Gum - just a little helps to hold the cake together
Line two round cake pans with parchment paper.
Whisk flours and other dry ingredients together.
Whisk egg yolks and other wet ingredients together.
Stir in carrots and fruit.
Beat the egg whites until stiff peaks form when you lift out the beater.
Carefully stir the beaten egg whites into the cake batter a little at a time.
Spread the batter into two prepared cake pans.
Bake the cake and allow the layers to cool on wire racks for 10 minutes.
Slip a dull knife or other thin, flat utensil around the outside of the cake to separate it from the pan. Turn the layers out onto a wire rack and peel the parchment from the bottom of each one.
Once the cake layers have cooled completely, you may begin to frost them. Place one layer, rounded top side down, onto a plate. Spread frosting over the flat, upturned bottom.
Set the second layer over the first, right side up, so the flat sides are together in the centre.
Spread frosting over the sides of the cake, in a thin layer at first. Then add a second layer to completely cover the sides. Spread frosting over the top.
With Cream Cheese Frosting over the sides and top of the cake, it's a simple but delicious dessert to cut into!
This gluten free carrot cake can easily be made the day before serving. It keeps well, covered, in the refrigerator and may actually become a little moister by the second day.
Yes, as with most home baking, carrot cake should be kept in the refrigerator. This recipe for gluten free carrot cake does not contain added preservatives. Cover it with an airtight covering to keep it from drying out.
Yes, this cake freezes nicely. I suggest cutting it into serving pieces first. Then, take out and thaw only what you'll be needing.
Cream Cheese Frosting
My favourite frosting for this cake is my Cream Cheese Frosting without butter or powdered sugar. It's made with cream cheese, whipped cream, and just enough honey.
For a dairy free frosting, I have used Vegan Cream Cheese Frosting (dairy-free, naturally sweetened) from Erin at Texanerin.com .
Not sure whether you should have dairy or not? or gluten? Maybe another food is causing you issues. Discover improved health with the Elimination Diet Meal Plan. Read about my experience with the Meal Plan here.
- Lemon Cake
- Gluten Free Vanilla Cake
- Fruit Cocktail Cake
- Cheesecake with Pumpkin
- Applesauce Spice Cake with Raisins
- Chocolate Chip Cookie Cake
- Flourless Chocolate Cake
More Carrot Recipes
- Carrot Cake Baked Overnight Oatmeal
- Carrot Slaw with Quinoa
- Gluten Free Carrot Christmas Pudding
- Maple Glazed Carrots with Pecans
- Roasted Beets and Carrots
Carrot Cake with Pineapple and Coconut
- two 9-inch round layer cake pans
- 2 cups almond flour
- 1 cup tapioca flour
- 1 tablespoon cinnamon
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 5 eggs separated
- ¼ cup avocado oil
- ½ cup honey
- 2 cups grated carrots
- 14 oz. can crushed pineapple, drained
- 1 cup raisins
- 1 cup finely shredded coconut
Cream Cheese Frosting (Optional)
- 1 recipe Cream Cheese Frosting
- Preheat oven to 325 F. Oil two 9-inch cake pans with avocado oil and line them with parchment paper.
- In a large mixing bowl, whisk together the dry ingredients.
- In a medium bowl, whisk or beat the egg yolks. Then whisk in the oil and honey. Stir this wet mixture into the dry mixture.
- Stir in the carrots, pineapple, raisins, and coconut.
- With clean beaters, beat egg whites in a separate bowl until stiff.
- Gently stir about one-fourth of the beaten egg whites into the batter. Then very carefully fold in the remaining whites.
- Pour batter into the two prepared pans. Bake for 40 to 50 minutes, or until a toothpick inserted in the centre comes out clean.
- Allow to cool in pans for ten minutes before removing. Allow to cool completely before frosting.
- For egg whites to beat stiffly, they must have no trace of yolk in them, and the bowl and beaters must be spotlessly clean. Any trace of oil can cause them to not beat properly.
- Beaten egg whites help to keep this cake from become too heavy. Incorporate them as gently as possible to maintain their light, airy quality.