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Home » Recipes by Type » Recipes

Published: Mar 5, 2018 · Modified: Feb 18, 2021 by Cathy · 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.

  • Lemon Cake
  • Gluten Free Vanilla Cake
  • Fruit Cocktail Cake
  • Cheesecake with Pumpkin
  • Applesauce Spice Cake with Raisins
  • Fruitcake
  • 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

Recipe

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

Carrot Cake with Pineapple and Coconut

CathysGlutenFree.com
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
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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
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