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Pina Colada Carrot Cake Recipe (Gluten-Free)

Prep Time20 minutes
Cook Time40 minutes
Course: Dessert
Servings: 15 servings
Calories: 382kcal

Ingredients

  • 1 1/2 cups gluten-free baking mix I use Pamela's Baking Mix
  • 1/2 cup almond flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 cup of raw sugar regular sugar may be used
  • 1 cup of oil I use unrefined sunflower oil
  • 3 eggs
  • 2 cups shredded or grated carrots
  • 1 cup pineapple chunks chopped finely (you can also use canned crushed pineapple, drained)
  • 1 cup shredded coconut I use Trader Joe's organic shredded coconut
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter or ghee for greasing the baking dish

FROSTING Ingredients:

  • 4 ounces organic cream cheese
  • 1/2 stick of butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla

Instructions

  • Mix together the baking mix, almond flour, salt, baking soda, and cinnamon and set aside.
  • In a separate bowl, mix the eggs, oil, vanilla, and sugar. Gradually add the flour mix.
  • Fold in the remaining ingredients (carrots, pineapple, coconut).
  • Prepare a baking dish or pan (12" x 9") that has been greased and floured or use cupcake tins.
  • Bake at 350 degrees for 35-40 minutes. Let cool completely before frosting the cake.
  • While the cake is baking, prepare the frosting. Leave the butter and cream cheese out for a while to soften, then mix butter and cream cheese together. Gradually add the sugar and lastly the vanilla.

Notes

  1. Feel free to add some chopped walnuts or raisins.
  2. To grease and flour the baking dish, use some butter (or ghee) and some of the gluten-free baking mix.
  3. Add some shredded carrots to the top for garnish.
  4. Calorie information includes frosting. 
  5. For a dairy-free option, omit the frosting.