Carrot Cake with Coconut-Cream Cheese Frosting

Rich and moist, this decadent treat is a hit for birthday parties, potlucks and celebrations of all kinds. Prep tip: Because 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.

Carrot Cake with Coconut-Cream Cheese Frosting

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Servings

16 people

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Ingredients

• Cake
• 1 cup quinoa flour
• 1 cup Alison's GF Baking Mix see related articles below
• 2 teaspoons guar gum or xanthan gum
• 1 teaspoon sea salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 3 eggs
• 1 3/4 cups unrefined sugar
• 1 cup canola oil plus more for brushing pans
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups unsweetened shredded coconut
• 2 cups grated carrots about 2 large carrots
• 1 16-ounce can crushed pineapple undrained
• 1 cup finely chopped walnuts
• Frosting
• 3 8-ounce packages Neufchâtel (low-fat) cream cheese room temperature
• 4 1/2 tablespoons agave nectar
• 1 1/2 cups shredded coconut
• Zest of 1 medium lemon or orange
• 1 1/2 tablespoons fresh lemon or orange juice
• 1/3 cup toasted or candied walnut halves
• 1 teaspoon lemon zest
• Dash ground cinnamon

Ingredients Cake 1 cup quinoa flour 1 cup Alison's GF Baking Mix see related articles below 2 teaspoons guar gum or xanthan gum 1 teaspoon sea salt 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon ground cinnamon 3 eggs 1 3/4 cups unrefined sugar 1 cup canola oil plus more for brushing pans 1 1/2 teaspoons vanilla extract 1 1/2 cups unsweetened shredded coconut 2 cups grated carrots about 2 large carrots 1 16-ounce can crushed pineapple undrained 1 cup finely chopped walnuts Frosting 3 8-ounce packages Neufchâtel (low-fat) cream cheese room temperature 4 1/2 tablespoons agave nectar 1 1/2 cups shredded coconut Zest of 1 medium lemon or orange 1 1/2 tablespoons fresh lemon or orange juice 1/3 cup toasted or candied walnut halves 1 teaspoon lemon zest Dash ground cinnamon

Servings 16 people Print Recipe

Instructions

1. Preheat oven to 350˚. Cut two pieces of parchment paper to fit bottoms of two round 9-inch cake pans (do not skip this step or cakes will stick). Brush parchment and sides of pans with a little oil.
2. Mix dry 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 fully 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 for about 1 hour, switching pan positions halfway through baking time. Cakes are done when a deep, rich golden brown and a toothpick inserted comes out clean. Cool in pans for 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 sprinkle with lemon zest and cinnamon.

Recipe Notes

Nutrition Facts

Carrot Cake with Coconut-Cream Cheese Frosting

Amount Per Serving

Calories 521

% Daily Value*

Cholesterol 72mg 24%

Sodium 531mg 22%

Total Carbohydrates 42g 14%

Dietary Fiber 4g 16%

Protein 9g 18%

* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 521 cal, 62% fat cal, 37g fat, 13g sat fat, 72mg chol, 9g protein, 42g carb, 4g fiber, 531mg sodium