Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canola oil or vegetable oil
- 3 large eggs, room temperature
- 2 cups Pamela's artisan gluten-free flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 cup buttermilk
- 1 tablespoon pure vanilla extract
- 2–3 cups finely shredded carrots
- 1/2 cup pureed carrots (optional but enhances moisture)
- 1/2 cup finely shredded sweet coconut flakes
- 8 oz cream cheese, room temperature
- 4 tablespoons unsalted butter, room temperature
- 2 cups confectioners' sugar (adjust for thickness)
- 1 teaspoon pure vanilla extract
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and prepare two 9-inch cake pans.
- Cream together oil, granulated sugar, brown sugar, and eggs in a large bowl.
- In a separate bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and cinnamon.
- Gradually mix dry ingredients into the wet mixture, alternating with buttermilk.
- Fold in shredded carrots, pureed carrots, coconut flakes, and vanilla extract gently.
- Pour batter into prepared pans and bake for 20-25 minutes, or until set.
- Cool cakes in the freezer for a quick cool down.
- Cream butter and cream cheese, then add confectioners' sugar and vanilla extract for frosting.
- Frost cooled cakes generously and top with chopped walnuts if desired.
Notes
Ensure all ingredients are at room temperature for proper mixing.
Freshly shredded carrots help retain moisture for the cake.
Monitor baking time closely to avoid a dry cake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 25
- Sodium: 150
- Fat: 18
- Saturated Fat: 6
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 42
- Fiber: 2
- Protein: 5
- Cholesterol: 60