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Gluten Free Carrot Coconut Bundt Cake

This super moist carrot cake combined with the warm spices and topped with tangy cream cheese icing is the perfect combination of flavors.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Gluten Free
Cuisine: American
Keyword: carrot and coconut cake recipe, gluten free bundt cake, gluten free carrot cake recipe
Servings: 12 servings
Calories: 389kcal
Author: Jen Pinkston


  • ¾ cup Cane Sugar
  • ½ cup Coconut sugar or brown sugar
  • ¼ cup Coconut oil slightly softened (like room temp butter)
  • ¾ cup Apple sauce unsweetened
  • 5 Eggs room temperature
  • 1 teaspoon Coconut extract
  • 2 ¼ cups Gluten Free All Purpose Flour sifted, I use this brand
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 2 teaspoon Cinnamon
  • 1 teaspoon Ginger
  • ¼ teaspoon Nutmeg
  • ¼ teaspoon Cloves
  • Pinch of salt
  • 3 cups Carrots shredded
  • ¾ cup Coconut flakes unsweetened

Cream Cheese Icing

  • ¼ cup cream cheese for dairy free try this brand
  • ½ teaspoon vanilla
  • 2 ½ cup powdered sugar
  • 3 tablespoon coconut milk or any milk is fine


  • Set oven to 350 degrees F and grease a 9” bundt pan.
  • Combine sugar and coconut oil and mix on med, then add apple sauce until well combined.
  • Add eggs one at a time while mixing on low.
  • Add coconut extract and mix on medium for 30 seconds.
  • Sift all dry ingredients into a seperate bowl. Then slowly add to mixer, scraping down the sides as you go until a stick dough forms.
  • With a spatula, fold in carrots and coconut (batter will be sticky).
  • Scrape batter into bundt pan, smoothing out so that it is evenly distributed in the pan.
  • Bake for 50-55 minutes.
  • While it bakes whisk all the wet icing ingredients together, then sift the powdered sugar in whisking until smooth.
  • Let the cake rest in the pan for a minimum of 10 minutes (this will help release it from the pan). Turn the pan over on a platter gently and pull pan off slowly, using a butter knife to help remove any stuck portions if needed.
  • Cool cake completely before icing.


This can be prepared the night before, just wrap the cooled cake in plastic wrap and ice before serving.


Calories: 389kcal | Carbohydrates: 67g | Protein: 6g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 73mg | Sodium: 206mg | Potassium: 183mg | Fiber: 4g | Sugar: 46g | Vitamin A: 5513IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg