This easy recipe for gluten free carrot sheet cake with cream cheese frosting is moist and delicious! This classic dessert is made with crushed pineapple and shredded coconut flakes. It is a simple baking recipe that is always popular at gatherings and birthdays.
I like to use cinnamon and nutmeg in this recipe that makes it similar to an old fashioned spice cake. I think the added spices really enhance the flavor of the cake!
If you are looking for more sheet cake recipes try my Gluten Free Banana Cake, my Gluten Free Sweet Potato Cake with Cream Cheese Frosting, or my Gluten Free Easter Poke Cake.
You can find all of my cake recipes here: Gluten Free Cake Recipes
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Ingredients
- Gluten Free Flour
- Baking Powder
- Baking Soda
- Sea Salt
- Ground Cinnamon
- Ground Nutmeg
- Eggs
- Granulated Sugar
- Brown Sugar
- Unsalted Butter
- Sour Cream
- Vanilla Extract
- Carrots
- Crushed Pineapple
- Sweetened Coconut Flakes
- Walnuts
- Cream Cheese
- Milk
- Powdered Sugar
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking pan with coconut oil or butter and set aside.
In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In the bowl of your stand mixer add the eggs, granulated sugar and brown sugar. Beat together 2-3 minutes. Add the unsalted butter, sour cream and vanilla to the mixture and mix together, about 1-2 minutes.
Add the dry ingredients to the wet ingredients and beat just until blended together.
Add the grated carrots, crushed pineapple, coconut flakes and walnuts to the mixture and fold in with a spatula.
Pour the cake batter into the greased 9x13 baking dish.
Bake at 350 degrees for 30 minutes. The cake will be browned and pulling away from the edges of the baking pan when done.
For the frosting in a mixer blend together the cream cheese, butter and vanilla until smooth. Add the milk and powdered sugar and blend until smooth. I suggest waiting a day for the cakes to cool before frosting.
Supplies
Frequently Asked Questions
No. Your cake will be dry and the carrots may stay a bit hard. It is very important to use freshly shredded carrots for baking. You will get a moist and delicious dessert by shredding your own carrots.
Gluten free baking tends to require more moisture or oil than when you are using regular wheat flour. For this gluten free carrot sheet cake the sour cream makes it moist and delicious.
If you are using a cake recipe that isn't turning out moist I would suggest adding a bit more oil or butter. You can also add mashed banana or applesauce to help your baked goods have more moisture.
More Recipes You Might Enjoy
Gluten Free Million Dollar Cake
Gluten Free Vanilla Cake
Gluten Free Sweet Potato Cake with Cream Cheese Frosting
Gluten Free Pumpkin Cake with Cream Cheese Frosting
Gluten Free Sock It To Me Cake
I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can’t get at my rural grocery stores! Use this link to get 25% off your first order!
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Gluten Free Carrot Sheet Cake with Cream Cheese Frosting
- Total Time: 50 minutes
- Yield: 15 servings 1x
- Diet: Gluten Free
Description
This easy recipe for gluten free carrot sheet cake with cream cheese frosting is moist and delicious! This classic dessert is made with crushed pineapple and shredded coconut flakes. It is a simple baking recipe that is always popular at gatherings and birthdays.
Ingredients
2 cups Gluten Free Flour
1 tsp. Baking Powder
½ tsp. Baking Soda
1 tsp. Sea Salt
2 tsp. Ground Cinnamon
¼ tsp. Ground Nutmeg
3 large Eggs
1 cup Granulated Sugar
½ cup Brown Sugar
½ cup Unsalted Butter, at room temperature
½ cup Sour Cream
1 tsp. Vanilla Extract
2 cups Carrots, shredded
1 cup Crushed Pineapple, drained
1 cup Sweetened Coconut Flakes
1 cup Walnuts, chopped
Frosting:
8 ounces Cream Cheese, at room temperature
1 cup Unsalted Butter, at room temperature
2 tsp. Vanilla Extract
2 Tbsp. Milk
3 cups Powdered Sugar
Instructions
Preheat your oven to 350 degrees. Grease a 9x13 baking pan with coconut oil or butter and set aside.
In a large mixing bowl whisk together the gluten free flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In the bowl of your stand mixer add the eggs, granulated sugar and brown sugar. Beat together 2-3 minutes. Add the unsalted butter, sour cream and vanilla to the mixture and mix together, about 1-2 minutes.
Add the dry ingredients to the wet ingredients and beat just until blended together.
Add the grated carrots, crushed pineapple, coconut flakes and walnuts to the mixture and fold in with a spatula.
Pour the cake batter into the greased 9x13 baking dish.
Bake at 350 degrees for 30 minutes. The cake will be browned and pulling away from the edges of the baking pan when done.
For the frosting in a mixer blend together the cream cheese, butter and vanilla until smooth. Add the milk and powdered sugar and blend until smooth. I suggest waiting a day for the cakes to cool before frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Cake
- Method: Baking
- Cuisine: Gluten Free
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