Gluten-Free Carrot Cake (Moist & Fluffy)

It’s been a long time, I shouldn’t have left you, without a dope recipe to bake to. Bake to, Bake to!” Ha! Wow has it really been almost a month since my last recipe??? OMG I’m so sorry guys! Please forgive.

Gluten-Free Carrot Cake (Moist & Fluffy)

  1. 1 cup white sugar
  2. ½ cup brown sugar, packed
  3. 1 cup canola oil or vegetable oil
  4. 3 eggs
  5. 2 cups Pamela's artisan gluten-free flour
  6. 1½ teaspoons baking powder
  7. 1 teaspoon baking soda
  8. ½ teaspoon salt
  9. 1 tablespoon cinnamon
  10. ½ cup buttermilk
  11. 1 tablespoon pure vanilla extract
  12. 2-3 cups carrots, finely shredded (I used a little over 2 cups)
  13. ½ cup pureed carrots (optional but great!)
  14. ½ cup sweet coconut flakes, finely shredded
  15. FROSTING (double the recipe if you like a thick layer of frosting)
  16. 8 oz cream cheese, room temperature
  17. 4 tablespoons butter, room temperature
  18. 2 cup confectioners sugar (may need more to thicken if desired)
  19. 1 teaspoon pure vanilla extract
  20. 1 cup walnuts, chopped


  1. Preheat oven to 350 F.
  2. Grease and flour (with Pamela's flour) 2 (9-inch) cake pans. Set aside
  3. In a large bowl cream together oil, sugars, and eggs. Set aside.
  4. In a separate bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
  5. Gradually add the dry ingredients into the wet ingredients, alternating with the buttermilk.
  6. Mix just until fully combined. (careful not to over mix)
  7. Fold in shredded & pureed carrots, coconut flakes and vanilla extract.
  8. Pour batter evenly into prepared pans.
  9. Bake for 20-25 minutes until center is set. (do not over bake!)
  10. Place pans directly into freezer to cool.
  11. While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.