Coconut Flour Carrot Cake (Dairy-free)

Carrot cake is a family favorite in my house. It’s the flavor I request practically every year for my birthday, so I wanted to come up with a grain-free alternative that’s as flavorful as the original.

coconut flour carrot cake with a slice on a plate

Made with coconut flour, this cake does the trick! It’s bursting with carrots, raisins, pineapple, and spices, and is naturally sweetened with pure maple syrup. If you’ve never worked with coconut flour before, don’t be alarmed by the ratio of flour to eggs. The eggs provide structure to this cake, along with plenty of protein and moisture.

The most difficult thing about making healthier cakes is finding a good frosting. Luckily, this cake is so delicious on its own it doesn’t need much of a topping. I actually intended this recipe to make a classic two-layer cake (which it does) with frosting on the top and in the middle, but the healthy icing I was making just didn’t look as pretty with that format. (You can see what that looks like in the photo below.) Instead, I baked this cake in a beautiful bundt pan and topped it off with a sweet and silky glaze for an impressive cake that tastes as good as it looks!

I’ve included other frosting and baking options in the notes below, so feel free to get creative and make this cake your own.

Coconut Flour Carrot Cake (Paleo)
Makes 1 bundt cake, or two 9-inch round cakes

Adapted from these Applesauce Cupcakes

Ingredients:

For the cake:

1 cup coconut flour
1 cup maple syrup
1/2 cup melted coconut oil
8 eggs, at room temperature
1 tablespoon cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1 tablespoon lemon juice
1 tsp baking soda
2 cups shredded carrots (about 4 carrots)
1/3 cup diced pineapple (optional)
1/4 cup raisins (optional)

1 batch Maple Pecan Glaze
Shredded coconut, for garnish (optional)

Directions:

Preheat the oven to 350F and generously grease your pan with coconut oil. (If you’re using 9-inch cake pans, use parchment paper instead for easier removal.)

To prepare the cake, combine the coconut flour, maple syrup, coconut oil, eggs, cinnamon, ginger, nutmeg, salt, lemon juice and baking soda, and mix well to create a uniform batter. If any of your ingredients are cold the mixture will be thicker than traditional cake batter, but don’t worry, it will still bake just fine! Once the batter is uniform, stir in the shredded carrots, pineapple, and raisins (if using).

coconut flour carrot cake in a bundt pan

Pour the batter into your prepared pan(s) and bake at 350 until the center is firm, about 35-40 minutes for 9-inch pans, or about 45-50 minutes for the bundt pan.

coconut flour carrot cake being glazed

Allow to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before topping with Maple Pecan Glaze, or other topping of choice.coconut flour carrot cake with maple pecan glaze on top

For my two-layer cake pictured below, I made a double batch of this Lemon Coconut Glaze— though, as you can see, it doesn’t look quite like a traditional cream cheese frosted cake.

coconut flour carrot cake with lemon coconut glaze on top

Hence, why I prefer the bundt pan for a prettier presentation. But, either way is delicious!

For best shelf-life, store the cake covered in the fridge for up to one week.

4.1 from 11 votes
Print
Coconut Flour Carrot Cake (Dairy-free)
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

Carrot cake is a favorite at our house! Try this dairy-free version that uses coconut flour.

Course: Dessert
Servings: 12
Calories: 311 kcal
Author: Detoxinista.com
Ingredients
  • 1 cup coconut flour
  • 1 cup maple syrup
  • 1/2 cup melted coconut oil
  • 8 eggs , at room temperature
  • 1 tablespoon cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 tablespoon lemon juice
  • 1 tsp baking soda
  • 2 cups shredded carrots (about 4 carrots)
  • 1/3 cup diced pineapple (optional)
  • 1/4 cup raisins (optional)
  • 1 batch Maple Pecan Glaze
  • Shredded coconut , for garnish (optional)
Instructions
  1. Preheat the oven to 350F and generously grease your pan with coconut oil. (If you're using 9-inch cake pans, use parchment paper instead for easier removal.)
  2. To prepare the cake, combine the coconut flour, maple syrup, coconut oil, eggs, cinnamon, ginger, nutmeg, salt, lemon juice and baking soda, and mix well to create a uniform batter. If any of your ingredients are cold the mixture will be thicker than traditional cake batter, but don't worry, it will still bake just fine! Once the batter is uniform, stir in the shredded carrots, pineapple, and raisins (if using).
  3. Pour the batter into your prepared pan(s) and bake at 350 until the center is firm, about 35-40 minutes for 9-inch pans, or about 45-50 minutes for the bundt pan. Allow to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before frosting with the Maple Pecan Glaze, or other topping of choice.
  4. For best shelf-life, store the cake covered in the fridge for up to one week.

Notes:

  • This recipe should make roughly 24 cupcakes, so feel free to reduce the ingredients by half if you don’t need that many. In my experience, coconut flour cupcakes need to bake for about 30 minutes, and I like using silicone baking cups to avoid any sticking.
  • For a fluffier frosting, you might want to try using Coconut Whipped Cream (<- recipe) the way I did on these pretty Applesauce Cupcakes.
  • For a nut-free icing, try this Lemon Coconut Glaze.

Hope you enjoy!

Reader Feedback: What’s your favorite cake flavor?

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Comments

Amelie Moore

Yum, yum, yum. Have to take dessert to a backyard get together. Gonna make this!

Miss Kim @ behgopa

I used this recipe yesterday. I was searching for carrot cakes using coconut flour. The first time I used coconut flour, I substituted way too many things (as I experimented with low calorie/vegan/gluten-free alternatives) and things resulted in a distasteful mess. And I think this was probably the first recipe I tried using coconut flour that actually resulted with me not wanting to pull out my hair. For myself, I prefer *regular* baking….if I am going to indulge, I want the real stuff, -butter, fat, sugar, etc. But I am slowly getting used to experimenting with alternatives to use when baking for others. It’s often made me want to cry….but I actually liked this one! It was also the first one I tried that was not Vegan. Yay for eggs.

Debra

I made your cake last night and followed instructions except raisins..not everyone likes them. I did add chopped pecans for texture. Looking back I wish I had put some coconut in it. I made in a 8nor 9 inch square glass pan. It rose very quickly well. I cooled and iced with an icing made from cream cheese vanilla maple syrup and fresh grated ginger. I couldn’t wait till the party to dig in, so I did. The icing put this over the top making it reminisce of breads I had as a child with cream cheese slathered on top. I am so impressed by this cake I would serve anywhere and not even breath a word it is “healthy. I may add some dates next time as well and fresh ginger in the cake. Thank you so much!

Yasmine

Have made this cake a few times with great success and amazing feedback. If I wanted to make this a pumpkin cake instead of a carrot cake, would the amount for the puree be the same as the amount of shredded carrots? I’m osrted spice wise, but the carrot to pumpkin conversion, completely iffy on. Thank you and sorry if this is a silly question! 🙂

    Megan Gilmore

    It’s a good question! But I have no idea without trying it myself– which I might just have to do, because it sounds yummy. 🙂

Jen

This looks amazing. Do you think it could be adapted to become a pumpkin cake (replacing carrots with pumpkin puree)?

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