Carrot Cake

Introducing our first Reader Recipe Makeover…

Dear Hope’s Kitchen,

About 3 months ago my “Natural Doctor” told me I need to go gluten free/egg free because of health complications I was experiencing. 

One thing I really miss is Carrot Cake.  I love carrot cake because of its sweet and spicy taste.  The cream cheese frosting with the pecans on it mixed with the texture that the carrots and pineapple give it have left me with a serious craving!!!  Can you help me makeover this recipe so I can enjoy one of my favorite treats again?

Thank you,

Thanks Lindsey for submitting our first recipe makeover.  This recipe was found at and called for wheat flour and eggs.  Hopes Kitchen revised the recipe, substituting our gluten free flour mix for the flour, coconut oil (due to it’s health benefits) for the canola oil and adding extra coconut oil in place of the eggs and added crushed pineapple.

2 c Natalie’s Gluten Free Flour Mix
3 t baking powder
1 t baking soda
1/2 t salt
2 t cinnamon
1/2 t allspice
1/4 t ground cloves
1 1/2 c sugar
1 c coconut oil (make sure to melt before measuring)
1/2 c buttermilk
8 oz can crushed pineapple, drained
3 c carrots, finely shredded

8 oz cream cheese, at room temperature
5 T butter, softened
2/3 c packed dark brown sugar
1 t vanilla extract
3 c powdered sugar
pinch of salt
2/3 c raisins (optional) 

1/4 c chopped pecans (optional)

1.  Preheat oven to 350 degrees.  Butter and flour two 9 inch round cake pans.  In a bowl, whisk together flour through ground cloves.  Set aside.  In another bowl, combine sugar, coconut oil, buttermilk and pineapple.  Stir just until combined.  Fold in the carrots and raisins (optional).
2.  Pour into prepared cake pans and smooth out the tops.  Bake for about 30 minutes, or until golden colored and a toothpick inserted into the middle comes out clean.  Let the cakes cool in the pans on a wire rack for 10 minutes, then invert cakes onto the cooling rack to finish cooling completely.

1.  In a mixing bowl, combine cream cheese and butter.  Beat until smooth.  Add the brown sugar and vanilla.  Beat until smooth.  Add the powdered sugar (cup by cup) and salt, beating on low until the frosting is smooth.
2.  Spread frosting on top of one cake, then stack the other cake on top of the frosted one.  Now, frost a light layer over the entire cake, to avoid crumbs.   Finish frosting the cake with the remaining frosting.  Sprinkle with chopped pecans (if they are safe for you 🙂 ).

Shared on Allergy Friendly Fridays.