This Gluten-Free Tropical Carrot Cake is a delightful twist on a classic favorite. Packed with flavors like pineapple and coconut, and using almond and coconut flour for a gluten-free option, it's perfect for any occasion.
Carrots add natural sweetness and moisture, making the cake tender. Crushed pineapple contributes a tropical taste and keeps the cake moist. Shredded unsweetened coconut enhances the tropical theme and adds texture. Almond flour provides a nutty flavor and works as a gluten-free substitute. Coconut flour absorbs moisture and adds to the tropical flavor profile. Granulated sugar and brown sugar create the perfect sweetness, with brown sugar adding a touch of molasses flavor. Baking soda and baking powder ensure the cake rises properly. Salt enhances all the flavors. Cinnamon and nutmeg add warmth and spice. Eggs bind everything together. Coconut oil adds moisture and a subtle coconut taste. Vanilla extract rounds out the flavors. Walnuts are optional but add a delightful crunch.
This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a tropical experience, garnish with toasted coconut flakes or a slice of fresh pineapple.
Start by preheating your oven to 350°F (175°C). This ensures it's at the right temperature when you're ready to bake. Take your 9x13 inch baking pan and grease it well. This will help the cake come out easily once it's baked.
In a large bowl, mix together the dry ingredients: almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Make sure they're well combined, as you want all the flavors evenly distributed.
In another bowl, beat together the wet ingredients. Start with the eggs, then add the granulated sugar, brown sugar, melted coconut oil, and vanilla extract. Beat until everything is well mixed and the sugars are dissolved.
Now, combine the wet and dry ingredients. Pour the wet mixture into the dry mixture, and stir until just combined. Be careful not to overmix, as this can make the cake dense.
Gently fold in the grated carrots, crushed pineapple, and shredded coconut. If you're using walnuts, fold them in at this point too. Folding ensures that these ingredients are evenly distributed without deflating the batter.
Pour the batter into your prepared baking pan. Use a spatula to spread it out evenly. Place it in the preheated oven and bake for 40-45 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.
Once baked, let the cake cool completely in the pan on a wire rack. This cooling time will ensure the cake sets properly and is easier to cut.
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