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
1/2 tsp. Baking Soda
1 tsp. Sea Salt
2 tsp. Ground Cinnamon
1/4 tsp. Ground Nutmeg
3 large Eggs
1 cup Granulated Sugar
1/2 cup Brown Sugar
1/2 cup Unsalted Butter, at room temperature
1/2 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