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Gluten-Free Coconut Carrot Cake With Cream Cheese Icing

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“This is a recipe that I got from the website of Gluten-Free Goddess. It uses Pamela's Baking & Pancake Mix. I've made it several times and I've gotta say, it's really good. My wheat eating DD even asked for it for her birthday. If you are GF/CF you can use canned pumpkin or applesauce in place of the yogurt and 2 cups of your flour mix plus 2 teaspoons of baking powder and 1 teaspoon of baking soda.”
1hr 5mins

Ingredients Nutrition


  1. Pre-heat oven to 350 degrees F.
  2. Grease a 9" spring-form cake pan.
  3. In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.
  4. Beat in the yogurt, vanilla, cinnamon and spice.
  5. Add in the baking mix and beat until combined. (The batter should be a bit thicker than wheat flour batter.).
  6. Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.
  7. Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.
  8. Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).
  9. Cool on a wire rack and frost with cream cheese icing.
  10. For cream cheese icing, beat the cream cheese and butter until fluffy.
  11. Add the vanilla.
  12. Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.
  13. Add more sugar or juice as necessary.
  14. Frost cooled cake.

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