Gluten-Free Carrot Cake with Vanilla Cream Filling

Makes 1 large cake, 16-20 slices



  • 1 bag Pamela’s Gluten-Free Vanilla Frosting Mix

  • 8 Tbsp. Nutiva Buttery Flavor Coconut Oil

  • 2 Tbsp. + 1 tsp. warm water

  1. Preheat oven to 300 degrees F. In mixing bowl, whisk coconut sugar, coconut oil, milk, vanilla and eggs until combined.
  2. Using sifter, add flour, baking soda, salt and cinnamon. Fold dry ingredients into wet ingredients until well blended.
  3. Add carrots and walnuts and continue to fold until well blended.
  4. Grease two 9-inch cake pans with coconut oil. Pour in batter. Bake 50 minutes. When ready, remove from oven to cool.
  5. To make frosting, follow package ingredients. Spread frosting on one cake then place the other cake on top. Finish with a final layer of frosting.
  6. Garnish with shredded carrot, walnuts and coconut.

This recipe was originally published on my Vitacost blog. Check out more recipes here

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