GF Carrot Cake w/ Coconut Cream Cheese frosting

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 540.6
  • Total Fat: 35.9 g
  • Cholesterol: 59.5 mg
  • Sodium: 562.0 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 2.5 g
  • Protein: 7.7 g

View full nutritional breakdown of GF Carrot Cake w/ Coconut Cream Cheese frosting calories by ingredient
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from Sprouts magazine. each ingredient goes into the mixer in a specific order and at a precise time, be sure to have all items ready to go before you start. from Sprouts magazine. each ingredient goes into the mixer in a specific order and at a precise time, be sure to have all items ready to go before you start.
Number of Servings: 16


    canola oil, for brushing pans
    1 cup quinoa flour
    1 cup Best Baking Mix
    2 tsp xanthan gum or guar
    1 tso sea salt
    1 tsp baking powder
    2 tsp baking soda
    1 tsp ground cinnamon
    3 eggs
    1-3/4 cups sugar
    1 cup canola oil
    1-1/2 tsp vanilla extract
    1-1/2 cup unsweetened shredded extract
    1-1/2 cups grated carrots (about 2 lg carrots)
    1-16 oz can crushed pineapple, undrained
    1 cup finely chopped walnuts
    3-8 oz pkg Neufchatel (low fat) cream cheese, room temperature
    4-1/2 Tb agave nectar
    1-1/2 cups unsweetened shredded coconut
    zest of 1 lemon or orange
    1-1/2 Tb fresh lemon or orange juice
    1/3 cup toasted or candied walnut halves
    1 tsp lemon zest, for garnish
    dash ground cinnamon, for garnish


1. preheat oven to 350 degrees. cut two pieces of parchment paper to fit bottoms of two round 9 inch cake pans (do not skip this step or the cakes will stick). brush parchment and sides of pans with a little oil.
2. mix next 7 ingredients (quinoa flour through cinnamon) in a medium bowl. in a large bowl, whip eggs and sugar with an electric mixer on medium speed for about 3 minutes, until light and fluffy. drizzle oil and vanilla into egg mixture; blend 1-2 minutes to incorporate. add dry ingredients, 1/4 cup at a time, scraping bowl sides while blending. stir in coconut, carrots, pineapple (with juice), and walnuts.
3. pour batter evenly into prepared pans. bake fro about 1 hour, switching pan positions halfway through baking time. cakes are done when they are a deep, rich folden brwon and an inserted toothpick comes out clean. cool in pans fro 30 minutes.
4. place two pieces of parchment paper side by side on a cooling rack (to help transport cakes when cool). run a knife around pan edges. carefully invert cakes onto parchment; peel away cooking parchments. let cool completely, at least 2 hours, before transporting and frosting.
5. for frosting, whip cream cheese, agave nectar, coconut, zest, and juice in a food processor or with an electric mixer until light and fluffy, about 1 minute. leave at room temperature.
6. to assemble, slip a hand under one parchment and carefully invert cake onto a serving plate. frost, then invert remaining cake on top. frost top and sides. decorate with walnut halves and garnish with lemon zest and cinnamon.

Number of Servings: 16

Recipe submitted by SparkPeople user JOCHEBED1.

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