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.

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.
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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.

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.

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
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.
Related
Looking for other recipes like this? Try these:

Carrot Cake With Coconut Flour
- 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
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.
Ingredients
Base
1 cup of pitted dates
⅓ cup of coconut oil melted
3 large organic eggs
⅓ cup of coconut flour
1 cup of packed carrot finely grated
1 tbsp of baking powder
1 tsp of vanilla essence
½ tsp of cinnamon
½ cup of walnuts (measured before crushing)
¼ cup of raisins
Cashew coconut cream frosting
⅓ cup of thick coconut cream
3 tbsp of cashew butter
1 tbsp of honey
⅛ tsp of vanilla essence
¼ cup of walnuts (measured before crushing)
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
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.
Store in the fridge in an airtight container for up to 5-7 days.
Keywords: carrot cake with coconut flour, coconut flour carrot cake, coconut carrot cake, gluten free carrot cake
SORAYA
DELICIOUS!
MY FAVOURITE FOR THIS SUMMER WITH THE LEMON SLICES TOO!
★★★★★
Catalina
Rápida de preparar, sencilla y además deliciosa.
A pesar de que la primera vez que la preparé me olvidé de la zanahoria... seguía estando igual de rica. Con zanahoria todavía más!! Perfecta para llevar a una cena con amigos.
★★★★★
Martha
This carrot cake is amazing!! Wow I’m honestly surprised how good it tastes considering how healthy it is. Very easy to make too. I love the frosting. I made it for my kids and husband over the weekend and they loved it. A new favourite!
★★★★★