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

Name: Healthy Carrot Cake With Coconut Flour (Gluten-free)
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 finely grated carrots; 1 tbsp of baking powder; 1 tsp of vanilla extract; 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 or pure maple syrup; 1/8 tsp of vanilla extract; 1/4 cup of walnuts (measured before crushing)

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. It will get a better consistency after a little while.

Healthy Carrot Cake With Coconut Flour (Gluten-free)

Description

This healthy carrot cake with coconut flour and coconut cashew frosting, is super moist, tasty, and easy to make! It's a great recipe that it's perfect for a snack, dessert or even breakfast! Naturally grain-free, gluten-free and dairy-free.

Ingredients

Scale

Base

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 finely grated carrots

1 tbsp of baking powder

1 tsp of vanilla extract

1/2 tsp of cinnamon

1/2 cup of walnuts (measured before crushing)

1/4 cup of raisins

Cashew coconut cream frosting

1/3 cup of thick coconut cream

3 tbsp of cashew butter

1 tbsp of honey or pure maple syrup

1/8 tsp of vanilla extract

1/4 cup of walnuts (measured before crushing)

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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 (or hand mixer), 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 carrot cake batter to a 25cm x 15cm baking tray (or round cake pan) lined with parchment 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

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. It will get better consistency after a little while when it cools down.

Store in the fridge in an airtight container for up to 5-7 days.