Coconut Carrot Sheet Cake (gluten-and-dairy-free) / by Lindsey | Dolly and Oatmeal


i feel like a carrot cake has a time and a place.  while i really do love it, there's only certain times during the year i really think about wanting a piece.  and since there are zero carrot cake recipes gracing the cake section of this blog, i wanted to remedy that since i love, love, love this recipe, and i think you will too! 

carrot cake may be one of the best ways to celebrate the spring season.  mostly because i feel like it has two identities.  one of them being a very spring-filled cake, with notions of baby bunnies, and sprouting carrots.  the second one being, a warm, spice-filled cake that would normally have a place in the winter-time.  but it turns out it's the perfect segue cake, seamlessly taking us from winter to spring.  

however, for this cake, i minimized the spices and left just enough cinnamon as a nod to its traditional flavor.  the flavor maker here is coconut.  i personally love how carrots and coconut taste together (in just about every application, savory or sweet), and thought a coconut carrot cake would be so, so right!  i've added toasted coconut to the batter, which gives it a subtle, toasty coconut flavor but also lends a really great texture.  and there's some coconut extract in the frosting which is a (dairy-free) cream cheese-based frosting, and i cannot even describe how good it is.  it's the perfect mix of tangy and sweet, and then the coconut extract just adds a little zing.  

wishing you all the loveliest holiday weekend! xo!

**and be sure to tag @dollyandoatmeal when you're making any recipes from the site or my book!  i love regramming you all on instagram stories! xo!  



Coconut Carrot Sheet Cake | GF & DF

this cake is great to make ahead if you need to. i made it, wrapped it in plastic wrap and foil, then froze it.  i took it out of the freezer and placed it in the refrigerator the day before i planned to prepare and serve it.  on the day of i removed it from the refrigerator and let it come to room temperature for about an hour.  then i frosted it, and served it. easy-breezy :)

print the recipe!

| makes 1 8x8-inch square sheet cake |

cake

  • 1 cup brown rice flour
  • 1/4 cup arrowroot powder
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup coconut sugar
  • 1/2 cup unrefined extra virgin melted coconut oil
  • 2 pasture raised eggs, at room temp
  • 1 cup shredded carrots (about 2 carrots)
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened shredded coconut, lightly toasted, plus more for garnish
  • 1/2 cup chopped walnuts, plus more for garnish
  • 2 teaspoons poppy seeds, plus more for garnish

frosting

  • 4 ounces vegan cream cheese (such as kite hill)
  • 1/4 cup non-hydrogenated vegetable shortening
  • 1/4 cup powdered monkfruit sweetener* (or 1/4 cup powdered sugar)
  • 1 tablespoon maple syrup
  • 1 1/2 teaspoons coconut extract 
  • 1 teaspoon pure vanilla exytact

*to make powdered monkfruit sweetener: in a high speed blender, whiz 1/2 granulated monkfruit sweetener on high for 25-30 seconds, until completely powdered.  store leftovers in an airtight container.



method

  1. preheat oven to 350°F.  grease and line an 8x8-inch square baking pan with parchment paper, letting the paper hang over two sides to make "wings".
  2. in a large bowl, whisk together the flour, arrowroot powder, baking powder, cinnamon, baking soda, and salt.
  3. in another large bowl, whisk together the sugar and oil, until combined.  whisk in the eggs, carrots, applesauce, and vanilla, until combined.  a little at a time, mix the dry ingredients into the wet, until everything is combined.  then, fold in the coconut, walnuts and poppy seeds.
  4. use a rubber spatula to spread the batter evenly into the pan.  bake in the center of the oven for 25-30 minutes, until a cake tester comes out clean.
  5. cool the cake on a rack. 
  6. when the cake is completely cooled, use a thin knife and run it around the sides of the cake to loosen it. then use the parchment paper "wings" to carefully lift the cake from the pan.  
  7. make the frosting.  using an electric mixer, beat together the cream cheese, shortening, sugar, syrup, and extracts, until smooth and fluffy. 
  8. use an offset spatula to frost the cake.  top with toasted coconut, chopped walnuts, and poppy seeds.  slice into 12 pieces and serve.  store leftover in a lidded container in the refrigerator for up to 3-4 days.

similar recipes:

flourless almond cake w/ kombucha macerated berries

 vegan vanilla cupcakes w/ strawberry cashew-coconut frosting

vegan vanilla cupcakes w/ strawberry cashew-coconut frosting

 strawberry-rhubarb chocolate cake w/ chocolate whip

strawberry-rhubarb chocolate cake w/ chocolate whip