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Home » Recipes by Type » Recipes

Published: Mar 5, 2018 · Modified: Feb 18, 2021 by Cathy Brak · This post may contain affiliate links

Home » Recipes by Type » Recipes

Gluten Free Carrot Cake with Pineapple and Coconut

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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!

wedge of carrot cake with cream cheese frosting that has a bite broken away by a fork
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  • Ingredients
  • Instructions
  • Cream Cheese Frosting
  • More Carrot Recipes
  • Recipe

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!

Ingredients

ingredients for carrot cake in individual bowls with labels
  • 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

Instructions

Line two round cake pans with parchment paper.

two round cake pans lined with parchment paper

Whisk flours and other dry ingredients together.

whisk in mixture of flours in glass bowl

Whisk egg yolks and other wet ingredients together.

yellow egg mixture with whisk in glass bowl

Stir in carrots and fruit.

shredded carrot is stirred into batter in glass bowl

Beat the egg whites until stiff peaks form when you lift out the beater.

stiffly beaten egg whites in mixing bowl with whisk attachment of stand mixer

Carefully stir the beaten egg whites into the cake batter a little at a time.

beaten egg white being stirred into brownish batter with red spatula in glass bowl

Spread the batter into two prepared cake pans.

raw batter in round cake pans

Bake the cake and allow the layers to cool on wire racks for 10 minutes.

golden baked layer cakes in pans

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.

parchment paper being peeled from round cake layer on wire cooling rack

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.

creamy white frosting is spread over a round cake layer

Set the second layer over the first, right side up, so the flat sides are together in the centre.

round, two-layer carrot cake with frosting filling between the layers

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.

fluffy white frosting being spread over round layer cake

With Cream Cheese Frosting over the sides and top of the cake, it's a simple but delicious dessert to cut into!

frosted round layer cake
Can I make carrot cake ahead?

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.

Should I refrigerate homemade carrot cake?

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.

Can I freeze carrot cake with pineapple?

Yes, this cake freezes nicely. I suggest cutting it into serving pieces first. Then, take out and thaw only what you'll be needing.

wedge of frosted carrot cake on plate with fork with remaining cake and extra plate and fork in background

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.

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Recipe

wedge of frosted carrot cake on plate with fork with remaining cake in background

Carrot Cake with Pineapple and Coconut

CathysGlutenFree.com
5 from 2 votes
Print Pin Rate
Course: Desserts
Cuisine: American, Canadian
Diet: Gluten Free
Keyword: carrot cake with almond flour, carrot cake with pineapple, gluten free carrot cake, homemade carrot cake recipe
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
Servings: 12 slices
Calories: 366kcal
Author: Cathy

Equipment

  • two 9-inch round layer cake pans

Ingredients

Dry Ingredients

  • 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

Wet Ingredients

  • 5 eggs separated
  • ¼ cup avocado oil
  • ½ cup honey

Fruit, etc.

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

  • 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.

Nutrition

Serving: 1slice | Calories: 366kcal | Carbohydrates: 44g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 376mg | Potassium: 289mg | Fiber: 6g | Sugar: 19g | Vitamin A: 3681IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 2mg
Gluten Free Carrot Cake with Pineapple and Coconut

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Reader Interactions

Comments

  1. Astm A790 Pipe says

    January 18, 2021 at 4:30 am

    You can certainly see your skills within the work you write. The arena hopes for more passionate writers like you who aren't afraid to mention how they believe. Always go after your heart.

    Reply
  2. Eva says

    July 07, 2020 at 10:17 am

    Hi Cathy, my mother in law is allergic to almonds. Do you think I could substitute hazelnut flour in this recipe? Thanks for any insight!

    Reply
    • Cathy says

      July 07, 2020 at 10:35 am

      I haven't tested this recipe with hazelnut flour, but I would think it should work. My brother-in-law is also allergic to almonds, so I have to be careful what I serve him, too.

      Reply
  3. Pigment orange 64 says

    December 29, 2019 at 11:41 pm

    F*ckin?remarkable things here. I am very glad to see your post. Thanks a lot and i'm looking forward to contact you. Will you kindly drop me a mail?

    Reply
  4. Deanne says

    May 22, 2018 at 8:25 am

    Hi Cathy Just wondered what I could substitute the almond flour for as we have nut free and gf home. Thanks in advance Deanne

    Reply
    • Cathy says

      May 22, 2018 at 11:02 am

      I did make this nut free for a family member who is allergic to almonds, and it turned out well. Now I wish I had kept better notes! If I remember correctly, I replaced the 2 cups of almond flour with 1/2 cup coconut flour. I also added an extra egg, because coconut flour absorbs a lot of moisture. I hope this works for you! Please let me know how it turns out.

      Reply
  5. Terri @foodmeanderings says

    March 24, 2018 at 1:07 pm

    Cathy - this looks great for my gluten-free friends and family! I also love pineapple coconut and carrot, so I will also be enjoying it! Pinning!

    Reply
    • Cathy says

      March 24, 2018 at 4:32 pm

      How wonderful!

      Reply
  6. Lily {Gastro Senses} says

    March 23, 2018 at 10:42 pm

    I love the carrot-pineapple-coconut combination Cathy! This would be perfect for Easter brunch or Mother’s Day!

    Reply
    • Cathy says

      March 24, 2018 at 4:32 pm

      I agree!

      Reply
  7. Elaine says

    March 23, 2018 at 11:17 am

    Of all the gluten-free cake recipes, I think gluten-free carrot cake seems to consistently work the best! Maybe it's all the yumminess from the additions, like pineapple, carrots, and coconut. Your version looks divine!

    Reply
    • Cathy says

      March 23, 2018 at 12:15 pm

      Yes, I think the carrots and pineapple make it nice and moist.

      Reply
  8. maria says

    March 23, 2018 at 9:06 am

    I love using vegetables in baking... carrot cake is definitively on the top of my list. I would use the Creamy Coconut Frosting... a wonderful topping for any cake. Thanks for sharing Cathy ♥

    Reply
    • Cathy says

      March 23, 2018 at 10:20 am

      Isn't it great to sneak in all the veggies we can!

      Reply
  9. Meredith says

    March 20, 2018 at 8:51 pm

    My husband's birthday almost always falls during Passover... so I am forever looking for delicious (and healthy) cake options that are gluten-free. We both love carrot cake with pineapple and coconut, so yours is sure to be an instant favorite. Also, thank you suggesting a vegan cream cheese frosting... I will definitely be trying that with this delicious cake! Thank you so much for the inspiration!

    Reply
    • Cathy says

      March 20, 2018 at 8:56 pm

      This makes me so happy!

      Reply
  10. Tatiana says

    March 20, 2018 at 12:49 pm

    I will absolutely cook this one for Easter! The cake looks so moist and light at the same time

    Reply
    • Cathy says

      March 20, 2018 at 1:46 pm

      Wonderful! I hope everyone enjoys it!

      Reply
  11. Katie Mae @ Nourishing Simplicity says

    March 19, 2018 at 1:01 am

    This looks so tasty! I am always excited to try new gluten-free desserts.

    Reply
    • Cathy says

      March 19, 2018 at 7:14 am

      Thanks, Katie Mae! It is fun to try new recipes, isn't it!

      Reply
  12. Christina Shoemaker says

    March 18, 2018 at 8:06 pm

    This cake is absolutely stunning! I love the sweetness of the pineapple in here! It looks so moist!! <3

    Reply
    • Cathy says

      March 18, 2018 at 8:46 pm

      Thank you, Christina!

      Reply
  13. Donna says

    March 18, 2018 at 5:04 pm

    I made this cake actually as shown and it is a hit! Very moist and flavorful. Decided to not put the icing on it this time. I will definitely make this again.

    Reply
    • Cathy says

      March 18, 2018 at 5:09 pm

      Thank you for sharing this with me, Donna! It makes me happy to hear that people are enjoying my recipes!

      Reply
  14. Raia Todd says

    March 18, 2018 at 2:25 pm

    What a gorgeous cake! I love that it's grain-free, too!

    Reply
    • Cathy says

      March 18, 2018 at 2:36 pm

      Thank you, Raia! I'm finding that I do better on a grain-free diet.

      Reply
  15. Molly Kumar says

    March 18, 2018 at 1:19 am

    Such a moist and delicious cake. This would be perfect for the coming Easter parties and for spring parties too.

    Reply
    • Cathy says

      March 18, 2018 at 8:00 am

      That's what I'm thinking, too!

      Reply
  16. Carrie | Clean Eating Kitchen says

    March 16, 2018 at 11:46 am

    That looks like the perfect texture for a carrot cake. I often have raisins in mine, but I love the idea of pineapple and coconut!

    Reply
    • Cathy says

      March 16, 2018 at 2:15 pm

      Thank you, Carrie! We certainly enjoy it!

      Reply
  17. linda spiker says

    March 13, 2018 at 10:29 am

    What a gorgeous cake! I would make short work of that!

    Reply
    • Cathy says

      March 13, 2018 at 2:38 pm

      Ha, ha! I had to put a lot of it away into the freezer!

      Reply
  18. Megan Stevens says

    March 13, 2018 at 9:51 am

    Wow, does that look moist and amazing!! I loved reading through your list of ingredients. Everything sounds perfect, and SO pretty too!

    Reply
    • Cathy says

      March 13, 2018 at 2:38 pm

      Thank you, Megan! Isn't it great to have nutritious cake!

      Reply
  19. Tessa Simpson says

    March 12, 2018 at 6:38 pm

    I still need to convince my kids that carrot cake is where it's at!! This one looks perfect!

    Reply
    • Cathy says

      March 12, 2018 at 7:49 pm

      Should we give it another name?

      Reply
  20. Joni Gomes says

    March 12, 2018 at 2:43 pm

    Looks divine! Loving those textures and the coconut..oh em gee!

    Reply
    • Cathy says

      March 12, 2018 at 5:23 pm

      Thank you, Joni! It is a great treat!

      Reply
  21. Jean says

    March 12, 2018 at 1:55 pm

    This is such a gorgeous carrot cake and I love the addition of pineapples. So perfect for Easter!

    Reply
    • Cathy says

      March 12, 2018 at 5:23 pm

      Thanks, Jean! I'm planning to make it for Easter.

      Reply
  22. Lindsey Dietz says

    March 12, 2018 at 11:23 am

    My Memaw used to make a very similar cake with pineapple, raisins, and coconut called Hummingbird Cake. She always had it waiting on the table for us when we came to visit. Such a special recipe!

    Reply
    • Cathy says

      March 12, 2018 at 12:23 pm

      Aw...that must be such a wonderful memory!

      Reply
  23. Mary. Munson says

    March 11, 2018 at 1:51 pm

    Found tapioca flower after all. Cake was a big hit! Everybody loved it.

    Reply
    • Cathy says

      March 11, 2018 at 8:57 pm

      Wonderful! I'm pleased to hear that!

      Reply
  24. Mary. Munson says

    March 08, 2018 at 3:29 pm

    Thanks so much. Just realized that I have minute tapioca. Could I grind that in the food processor to make a flour? The ingredients say tapioca starch and soybean lecithin. Sorry to be such a bother.

    mm

    Reply
    • Cathy says

      March 08, 2018 at 4:56 pm

      No problem! I'm happy to try to help.

      Minute tapioca is processed from tapioca starch (or flour.) I don't think you would reverse the process by grinding it.

      I'm sorry, I just realized a mistake in my last answer which must have been very confusing! I intended to recommend that you replace the tapioca flour with another cup of ALMOND flour. I think that would be your best option at this point.

      Reply
      • Mary. Munson says

        March 08, 2018 at 8:27 pm

        I was a little confused so thank you for clarifying. And thank you for answering the 2nd question. Looking forward to baking it.
        mm

        Reply
  25. Mary. Munson says

    March 08, 2018 at 1:07 pm

    Couldn't find avocado oil or tapioca flour today. Bought sunflower oil and coconut flour instead. Will this work? Thank you.

    Reply
    • Cathy says

      March 08, 2018 at 1:19 pm

      I'm sorry to hear about your difficulty sourcing ingredients. The sunflower oil should be fine.

      However, I would not recommend replacing tapioca flour with coconut flour. Coconut flour is nice, but should only be used in recipes developed for coconut flour. It acts very differently from other flours. A better replacement for tapioca flour would be arrowroot flour. You could even try cornstarch if you have some on hand. Another option would be to replace the tapioca flour with another cup of coconut almond flour.

      I hope this helps!

      Reply
  26. Caitlin says

    March 05, 2018 at 8:36 pm

    LOVE Elana's Pantry, and this cake has me drooling - so pretty!

    Reply
    • Cathy says

      March 05, 2018 at 8:56 pm

      Yes, I must credit Elana Amsterdam with showing me how easy gluten free baking can be.

      Reply

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