Carrot Cake With Coconut Flour

Name: Carrot Cake With Coconut Flour
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Australian
Ingredients: 1 cup of pitted dates; 1/3 cup of coconut oil melted; 3 large organic eggs; 1/3 cup of coconut flour; 1 cup of packed carrot finely grated; 1 tbsp of baking powder; 1 tsp of vanilla essence; 1/2 tsp of cinnamon; 1/2 cup of walnuts (measured before crushing); 1/4 cup of raisins; 1/3 cup of thick coconut cream; 3 tbsp of cashew butter; 1 tbsp of honey; 1/8 tsp of vanilla essence; 1/4 cup of walnuts (measured before crushing)

Jump to Recipe·Print Recipe

This healthy carrot cake with coconut flour and coconut cashew frosting, is incredibly moist, tasty, and easy to make! Perfect for a snack or dessert. Naturally grain-free, gluten-free and dairy-free.

Hand grabbing a square of coconut flour carrot cake

If you're a big fan of coconut as I am, you're in for a treat! This coconut carrot cake hits the spot.

For more coconut flour treats, you might also want to check this lemon coconut slice, this healthy chocolate coconut slice or these coconut flour banana pancakes.

Jump to:

Ingredients
How to make this coconut flour carrot cake
Substitutions & variations
What makes this carrot cake with coconut flour special
Equipment
Storage
Top tip to make the best coconut flour carrot cake!
FAQ
Related
Carrot Cake With Coconut Flour
See what other people think about this recipe!

Ingredients

Made with simple ingredients, this coconut carrot cake is suitable for everyone!

Base

Pitted dates
Coconut oil melted
Organic eggs
Coconut flour
Shredded carrot
Baking powder
Cinnamon
Vanilla essence
Walnuts
Raisins

Cashew coconut cream frosting

Thick canned coconut cream
Cashew butter
Honey
Vanilla essence
Crushed walnuts

See recipe card for quantities.

How to make this coconut flour carrot cake

Making this healthy coconut carrot cake is super quick & easy!! Preheat the oven in top & bottom baking mode at 180 degree Celsius.

Combine the dates with the coconut oil in a food processor

Using a food processor or food chopper, chop the dates along with the coconut oil, until the dates are finely chopped.

Combine the chopped dates and coconut oil with the eggs until you get a homogeneous mixture

Transfer to a large mixing bowl. Using a whisk combine with the eggs until you get a homogenous mixture (this can take a bit of arm work!).

Add the rest of the ingredients and combine well

Add the baking powder, coconut flour, grated carrot, cinnamon and vanilla, and mix well to combine. Crush the walnuts with the hands, and add to the mixture along with the raisins. Combine using a spatula.

Transfer the mixture to a 25cm x 15cm baking tray lined with baking paper, and spread evenly. Bake in the oven for 17-20 minutes. It should feel really soft, when you get it out of the oven.

Mate the coconut cashew cream frosting combining all the ingredients in a bowl

While the base is baking, prepare the frosting. Add all the ingredients to a bowl, and combine well. Adjust quantities as desired. Bear in mind that once the cake is in the fridge, the frosting will become harder (don't overdo the cashew butter).

Add the cashew coconut frosting to the base, and spread evenly using a spatula. Add some crushed walnuts on top, cut in squares, and let it cool in the fridge.

Coconut flour carrot cake cut in squares

Tip: it’s super important to not overbake the base! Otherwise it will end up dry. It should almost feel a bit raw when you get it out of the oven.

Substitutions & variations

Coconut sugar – instead of dates. This way you won’t need a food processor or food chopper. Use ¾ of coconut sugar instead of dates.
Raisins - are completely optional! Sultanas would work as well.
Other nut butter or entire cashews- instead of cashew butter. You could also use soaked cashews, and blend them with the coconut cream.

What makes this carrot cake with coconut flour special

I could just say because it’s simply delicious, but I’ll give you a few more reasons… 😋

Super quick & easy to make – 15 minutes to prepare, and less than 20 minutes to bake!
Naturally sweetened with dates – no added sugar!
Super moist & tasty
Gluten-free, grain-free & dairy-free
Loved by everyone – even by not fans of coconut (I promise)

Equipment

All you need to make this coconut carrot cake is…

Cup measurer
Teaspoon & tablespoon measurer
Food processor or food chopper
Large mixing bowl
Small bowl
Whisk
Rubber spatula
25cm x 15cm baking tray

Storage

Due to the coconut cream, this carrot cake with coconut flour must be stored in the fridge for up to 5-7 days. I also find it has a better texture when eaten cold.

I highly recommend using a brand new coconut cream to make this cake, so it lasts for longer.

Top tip to make the best coconut flour carrot cake!

It’s super important to not over-bake the base! Otherwise it will end up too dry. Bake in baking mode top & bottom, I do not recommend using the fan mode!

A thick canned coconut cream is a must, otherwise the frosting will be too runny. Here you are some tips of how to find thick coconut cream in the supermarket:

Shake the can and see whether it makes noise as if there’d be liquid inside. If it sounds liquid, it won’t work! If it doesn’t make noise, it’s because it’s thick/solid.
Check the ingredients list. When a coconut cream has thickeners like guar gum, it’s very likely it’s going to be thick.

FAQ

How do I make sure my coconut flour carrot cake is moist?

Bake at 180 degree Celsius in top and bottom baking mode. Remove from the oven after 17-20 minutes. The slice should feel almost uncooked at the time.

Looking for other recipes like this? Try these:

★★★★★ 5 from 3 reviews

Author: alicia gonzalez tome
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 15 servings 1x
Category: Dessert, snack
Method: Baking
Cuisine: Australian
Diet: Gluten Free

Print Recipe

Description

This healthy carrot cake with coconut flour and coconut cashew frosting, is incredibly moist, tasty, and easy to make! Naturally grain-free, gluten-free and dairy-free.

Instructions

Preheat the oven in top & bottom baking mode at 180 degree Celsius.
Using a food processor or food chopper, chop the dates along with the coconut oil, until the dates are finely chopped.
Transfer to a large mixing bowl. Using a whisk, combine with the eggs until you get a homogenous mixture (this can take a bit of arm work!).
Add the baking powder, coconut flour, grated carrot, cinnamon and vanilla, and mix well to combine. Crush the walnuts with the hands, and add to the mixture along with the raisins. Combine using a spatula.
Transfer the mixture to a 25cm x 15cm baking tray lined with baking paper, and spread evenly. Bake in the oven for 17-20 minutes. It should feel really soft, when you get it out of the oven.
While the base is baking, prepare the frosting. Add all the ingredients to a bowl, and combine well. Adjust quantities as desired. Bear in mind that once the cake is in the fridge, the frosting will become harder (don't overdo the cashew butter).
Add the cashew coconut frosting to the base, and spread evenly using a spatula. Add some crushed walnuts on top, cut in squares, and let it cool in the fridge.

Notes