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“I have not been a big fan of Gluten-free anything. Quite often the texture is dense and grainy -- not so with this cake! One secret is your gluten free flour choice. I've tried both Pamela's Artisan Gluten Free Flour and Bob's Red Mill brands, and Pamela's wins (IMHO) hands down! Another secret is do NOT overcook, and move cake pans to the freezer immediately to cool. I don't normally like to brag, but I have been told that this is pretty amazing!”
1hr 25mins
2 9" cakes

Ingredients Nutrition


  1. Preheat oven to 350 F then grease and flour (with Pamela's flour) two 9" cake pans.
  2. In a large bowl cream together oil, sugars, and eggs. mix in the buttermilk, vanilla extract, and carrot puree. Set aside.
  3. In a separate bowl whisk together flour, baking powder, baking soda, salt, cardamom and cinnamon.
  4. Gradually add the dry ingredients into the wet ingredients. Mix just until fully combined. (careful not to over mix).
  5. Fold in shredded carrots, dried cranberries, and walnuts.
  6. Pour batter evenly into prepared pans.
  7. Bake for 20-25 minutes until center is set. (do not over bake!).
  8. Place pans directly into freezer to cool.
  9. While cakes are cooling prepare the frosting by first creaming together the butter and cream cheese.
  10. Add in the confectioners’ sugar and vanilla extract.
  11. Mix until silky and creamy. Add more sugar if a thicker texture is needed.
  12. When cakes are cooled remove them from pans and frost, sprinkling the tops with coconut and the sides with the walnuts.

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