Ingredients for Gluten Free Coconut Carrot Cake With Cream Cheese Icing
- 2 large eggs
- 1/2 cup vegetable oil
- Light Brown Sugar
- Plain Yogurt
- 1 teaspoon vanilla extract
- Ground Cinnamon
- Pumpkin Pie Spice
- Pamelas Ultimate Baking And Pancake Mix
- Sweetened Flaked Coconut
- Carrots
- Golden Raisin
- Pecans
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- Lemon Juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Gluten Free Coconut Carrot Cake With Cream Cheese Icing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Gluten Free Coconut Carrot Cake With Cream Cheese Icing
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together Pamela's Baking & Pancake Mix, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Add the shredded carrots, coconut, vegetable oil, eggs, and yogurt (or pumpkin/applesauce substitute). Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- While the cake is cooling, prepare the cream cheese frosting: Beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
- Once the cake is completely cool, frost the top with the cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
328g
Fat
49g
Carbs
29g
