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Gluten Free Carrot Pound Cake with Coconut Milk Icing

  • Total Time: 1 hour 35 minutes
  • Yield: 8-10 1x


  • 3 cups + 1 teaspoon Bob’s Red Mill Gluten Free 1:1 Baking Flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 3/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 4 teaspoons vanilla extract
  • 1 cup milk
  • 2 cups grated carrots
  • 1 cup chopped walnuts

Coconut Milk Icing:

  • 2 cups powdered sugar,sifted
  • 1/4 cup + 2 tablespoons coconut milk (6 tablespoons total)


  1. Pre-heat oven to 350 degrees Fahrenheit. Grease a 12 cup bundt cake pan, sprinkle with flour and set aside.
  2. Add the flour, baking powder, cinnamon, ginger, nutmeg and salt to a medium sized bowl and mix together. In a large bowl, cream together the melted butter and sugar. Next, add the eggs, one by one, and beat well in between each addition. Add the vanilla extract and beat again.
  3. Alternate between adding the flour mixture and the milk to the butter and sugar mixture and beat well in between each addition. Use a large spoon to stir in the grated carrots and walnuts. Pour cake batter into the cake pan and make sure it is spread out evenly.
  4. Bake cake until fork inserted in the center comes out clean, 70-75 minutes. Once cake is done baking let cool in cake pan for about 30 minutes and then carefully turn the cake pan over on a plate to release it. You can eat cake warm or let cool. The icing works better when cake is cooled.
  5. Make the icing while the cake is either baking or cooling. Add the powdered sugar and coconut milk to a medium sized bowl and whisk until combined and free of lumps. Pour icing over cake in whatever pattern you would like.
  • Prep Time: 20 mins
  • Cook Time: 75 mins
  • Category: Dessert, Gluten Free