Step 1 of 12
Gluten-Free Carrot Cake
Preheat the oven to 350°F.
Step 2 of 12
Gluten-Free Carrot Cake
Spray two 9-inch round cake pans with nonstick cooking spray. Set aside.
Step 3 of 12
Gluten-Free Carrot Cake
Grate the carrots and finely chop the nuts.
Step 4 of 12
Gluten-Free Carrot Cake
Place the canola oil, brown sugar, granulated sugar, eggs, crushed pineapple, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
Step 5 of 12
Gluten-Free Carrot Cake
Add the gluten-free flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
PRO TIP Don't have pumpkin pie spice? Blend your own with a mixture of 9 parts cinnamon, 2 parts ginger powder, 2 parts nutmeg, 1 part allspice, and 1 part ground cloves.
Step 6 of 12
Gluten-Free Carrot Cake
Fold in the grated carrots, raisins, nuts, and coconut.
Step 7 of 12
Gluten-Free Carrot Cake
Divide the batter evenly between the prepared cake pans.
Step 8 of 12
Gluten-Free Carrot Cake
Bake the cakes on middle rack of oven until a toothpick inserted in the centers comes out clean, 29-33 minutes.
Step 9 of 12
Gluten-Free Carrot Cake
Check to see that cakes are done. Remove from oven or add time as needed. Allow the cakes to cool in the pans for 15-20 minutes. While the cakes cool, make the frosting.
Step 10 of 12
Gluten-Free Carrot Cake
Place the cream cheese and butter in a large mixing bowl. Beat with a mixer on medium speed until smooth and creamy. Add the powdered sugar in two additions, beating on low speed after each until the sugar is fully incorporated. Add vanilla extract and salt to the bowl. Continue beating on medium-high speed until the frosting is light and fluffy, 2-3 minutes. Stop and scrape the sides of the bowl as needed.
PRO TIP Adjust the quantity of powdered sugar as needed to achieve desired consistency and sweetness of the frosting.
Step 11 of 12
Gluten-Free Carrot Cake
To release the cakes, run a butter knife between the edge of the cake and the pan. Turn each cake onto a cooling rack. Allow the cakes to cool fully for 1-2 hours before frosting. Store frosting in the refrigerator while cakes cool.
Step 12 of 12
Gluten-Free Carrot Cake
Frost the cakes as desired. Refrigerate until ready to serve. Refrigerate leftovers in a container for up to 1 week.
PRO TIP Place a bit of parchment paper underneath the sides of the cake while frosting, then remove after frosting to keep the cake stand clean.