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Gluten Free Carrot Cake
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Gluten Free Carrot Cake with Pineapple and Coconut

Gluten Free Carrot Cake sweetened with pineapple, raisins, and a little honey is a satisfying family favourite of ours. Depending on the frosting, it can even be dairy-free!

Gluten Free Carrot with Pineapple

Gluten Free Carrot with Pineapple and Coconut

My First Blogging Heroine

Elana Amsterdam was my first blogging heroine. I discovered her site, Elana’s Pantry, in my very early days of eating gluten free. Hers is the first blog I followed regularly and still do to this day. I purchased two of her cookbooks, The Gluten-Free Almond Flour Cookbook and Paleo Cooking from Elana’s Pantry. Her almond flour recipes are simple and delicious!  (Elana has recently developed a new carrot cake recipe using coconut flour.)

Evolution of a Gluten Free Carrot Cake

I still break out the almond flour for special occasions such as those that call for a frosted carrot cake! At first, I used to simply follow the Classic Carrot Cake recipe in The Gluten-Free Almond Flour Cookbook. However, my family began to ask for the pineapple that I had put into carrot cake in pre-gluten free days. Gradually over the years, I’ve made other changes. Our old recipe contained coconut, so that made it’s way into the new one. Some of our family prefer not to have nuts in cake, so they disappeared. I’ve made other changes too, so eventually it became a completely different cake. However, I will always be grateful to Elana for the inspiration!

Slice of gluten free carrot cake with fluffy white frosting

Slice it up and enjoy!

Cream Cheese Frosting

Sometimes, I have frosted this gluten free almond flour carrot cake with Elana’s Cream Cheese Frosting made of cream cheese, cream, maple syrup, and vanilla.  I like that it’s not loaded with icing sugar as my old recipe was. It’s  soft and delicious, so a great one to use if you’re okay with dairy.

For the cake in these photos, I used Vegan Cream Cheese Frosting (dairy-free, naturally sweetened) from Erin at Texanerin.com and sprinkled coconut flakes on top.

I’ve also used Elana Amsterdam’s Creamy Coconut Frosting from her book The Gluten-Free Almond Flour Cookbook. This recipe calls for a cup of agave nectar. I use honey instead. I have noticed Elana transitioning away from agave nectar since the printing of this book.

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.

If you make this gluten free carrot cake, I’d love to hear which frosting you choose.

Equipment and Supplies for This Recipe

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2 Piece 9-Inch Round Pan Set                                                Almond Flour

Tapioca Flour

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Carrot Cake with Pineapple and Coconut

Carrot Cake with Pineapple and Coconut

Yield: 12 slices
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
CathysGlutenFree.com

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

Wet Ingredients

  • 5 eggs, separated
  • 1/4 cup avocado oil
  • 1/2 cup honey

Fruit, etc.

  • 2 cups grated carrots
  • 1 14 oz. (398 mL) can crushed pineapple, drained
  • 1 cup raisins
  • 1 cup finely shredded coconut

Instructions

  1. Preheat oven to 325 F. Oil two 9-inch cake pans with avocado oil. (I use a pastry brush to spread it around.) Then, dust the pans generously with almond flour.
  2. In a large mixing bowl, whisk together the dry ingredients.
  3. 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.
  4. Stir in the carrots, pineapple, raisins, and coconut.
  5. With clean beaters, beat egg whites in a separate bowl until stiff.
  6. Gently stir about one-fourth of the beaten egg whites into the batter. Then very carefully fold in the remaining whites.
  7. Pour batter into the two prepared pans. Bake for 40 to 50 minutes, or until a toothpick inserted in the centre comes out clean.
  8. Allow to cool in pans for one hour before removing. Frost as desired.
© Cathy
Category: Desserts

Gluten Free Carrot Cake

Gluten Free Carrot Cake

Reader Interactions

Comments

  2. Mary. Munson says

    March 8, 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.

    • Cathy says

      March 8, 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!

  3. Mary. Munson says

    March 8, 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

    • Cathy says

      March 8, 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.

      • Mary. Munson says

        March 8, 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

  5. 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!

  14. 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.

  18. 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!

  19. 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 ♥

  20. 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!

  23. 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

    • 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.

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