Gluten Free Carrot Cake with Coconut & Cream Cheese Frosting

• Vegetarian
• Gluten free

• Produce

  • 2 cups Carrots
  • 1 cup Pineapple

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 2 1/2 tsp Baking soda
  • 3/4 cup Brown sugar
  • 1 tbsp Cinnamon
  • 3 cups Confectioners' sugar
  • 2 1/2 cups Gluten free all purpose flour
  • 1/4 tsp Kosher salt
  • 1/4 tsp Nutmeg
  • 2 tbsp Vanilla
  • 3/4 cup White sugar

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Nuts & Seeds

  • 2 cup Coconut flake
  • 1 cup Walnuts
  • 1 cup Walnuts, whole or chopped

• Dairy

  • 1 stick Butter
  • 2 (8oz packages Cream cheese
  • 3/4 cup Milk

Found on dishingdelish.com

Description

Directions

• Preheat oven to 350°F.
• In a stand mixer, combine dry ingredients (flour, sugar, coconut, walnuts, cinnamon, nutmeg, baking soda, salt).
• Continuing to mix, add shredded carrots, pineapple, vegetable oil, eggs, and vanilla extract.
• In a measuring cup mix together milk and lemon juice. Add to cake batter. Mix until all ingredients are well combined.
• Grease 2 (8-inch) round cake pans. Pour batter evenly into two pans.
• Bake for 40-50 mins, or until cakes are golden brown and a fork comes out clean. Remove from oven and let cool completely before frosting.
• Once cakes are cooled, place one cake on your plate. Spread a thick layer of icing on top, and add second cake on top of that.
• Use the rest of the icing to completely cover the cake.
• Decorate with coconut and walnuts.
• In a stand mixer, combine cream cheese and butter.
• Add vanilla extract.
• Slowly add confectioners sugar, a little at a time until all sugar is completely mixed in.
• Keep refrigerated.

Nutrition