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When I set out to create a healthy carrot cake, I figured coconut flour would be a great choice, since many carrot cakes already include coconut. It’s one of the rare times when people expect to taste a hint of coconut, along with tender carrots and plenty of spice.
But this ratio of ingredients wasn’t easy to land on. I think I tested this cake over 10 times before I felt like it was delicious enough to share. Luckily, I love taste-testing carrot cake.
I mention this because people are always surprised by how little coconut flour a recipe requires and how many eggs it calls for. These are not typos! If you’re nervous about it, I’d recommend making half the batch and baking these as 6 cupcakes. They bake quickly, so you’ll have an easily portioned treat to taste-test before committing to a full cake.
⭐⭐⭐⭐⭐ Featured Review
“This is the best recipe for carrot cake, hands down! I’ve made this recipe twice, but into cupcakes rather than the cake, and I received so many compliments! Thank you for sharing such an incredibly decadent and delicious recipe using coconut flour and maple syrup as the sweetener – IT WAS PERFECT!!!” – Colleen
How to Make Carrot Cake with Coconut Flour
Step 1:
Preheat the oven to 350ºF and prepare a cake pan. You can use one 8-inch pan or two 6-inch pans for a two-layer cake. Lightly grease the pan with oil, then press a piece of parchment paper into the bottom to guarantee easy removal.
In a large bowl, add the coconut flour, maple syrup, eggs, coconut oil, cinnamon, ginger, nutmeg, salt, baking soda, and lemon juice. (The acid reacts with the baking soda to help the cake rise.)
Note: To properly measure coconut flour, dip the measuring cup into the bag of flour, then use the back of a knife to level-off the top. Don’t use a heaping measure, as it will result in a dry cake.
Step 2:
Once the batter looks smooth, with no clumps, fold in the shredded carrots, pineapple, and raisins. (The pineapple and raisins are optional, FYI. Carrot cake is easy to customize!)
You can also add chopped walnuts or pecans, if you like. Keep in mind that if any of your ingredients are cold from the fridge, like the eggs or shredded carrots, the batter might thicken from the chill. Coconut oil thickens when cold, but don’t worry, it will still bake just fine in the oven.
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Step 3:
Transfer the batter to the prepared pan(s) and smooth it out evenly. Bake at 350ºF until the center feels firm to the touch, about 40 to 45 minutes.
Let the cake cool for at least 15 minutes in the pan. Then you can transfer it to a wire rack to finish cooling completely.
Frosting & Serving Tips
As soon as the cake is fully cool, you can add your favorite frosting on top, if you like.
In these photos, I used my Vegan Cream Cheese Frosting, which is dairy-free and made with white sweet potatoes. If you don’t need a dairy-free option, try my Healthy Cream Cheese Frosting, which is made with cream cheese and no powdered sugar.
Alternatively, you can drizzle this cake with my Maple Pecan Glaze or Cashew Frosting, or simply dust it with a little powdered sugar, if you like.
Coconut Flour Carrot Cake (Gluten-Free!)
Ingredients
- 1 cup coconut flour
- 1 cup maple syrup (for a less sweet cake, you can use 3/4 cup)
- ½ cup melted coconut oil
- 8 eggs , at room temperature
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon baking soda
- 2 cups shredded carrots (about 4 carrots)
- ⅓ cup diced pineapple (optional)
- ¼ cup raisins (optional)
Frosting Options:
Instructions
- Preheat the oven to 350ºF and generously grease an 8-inch pan or two 6-inch pans. (Tip: Add a square of parchment paper on the bottom for easier removal later.)
- To prepare the cake, combine the coconut flour, maple syrup, coconut oil, eggs, cinnamon, ginger, nutmeg, salt, lemon juice and baking soda, and whisk 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 them).
- Pour the batter into your prepared pan(s) and bake at 350ºF until the center is firm, about 40 to 45 minutes.
- Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before frosting. For best shelf-life, store the cake covered in the fridge for up to one week.
Video
Notes
Nutrition
More Recipes To Try
- Coconut Flour Pancakes
- Brownies with Coconut Flour
- Vanilla Coconut Flour Cake
- Coconut Flour Cookies
- Banana Bread with Coconut Flour
If you try this carrot cake recipe, please leave a comment and star rating below to let me know how you like it.
I made the lemon coconut frosting but did not like it. I do not think it needed a frosting.
I halved the recipes and made cupcakes. I think it turned out pretty good. The pineapple works really well and never would have thought to add that.
I just made this cake this afternoon and it was delicious. I used 1/2 cup coconut nectar and 1/2 cup rice malt syrup instead of maple syrup. Will definitely make this whenever I want carrot cake. Yum!!
The cake looks gorgeous!!
Hello, I love the look of the carrot cake recipe so will try it out! Hope to see more healthy recipes. Thank you : )
No joke….as soon as I read the title of this post I said “Ooookkaaaay, that’s happening”
Can I replace the maple syrup with honey?
Yes, I think so. Honey tends to be a little sweeter than maple syrup, so it will change the flavor a bit.
Quick question, when baked, does this have the typical “gritty texture” of coconut flour? I can’t seem to get over that. Any tips on how to make it “smoother”?
Mine too, not loving it
I can’t wait to make this for hubby!Thank you!
Thanks! I was wondering how I would make a carrot cake this Easter. I usually make the family a gluten one and make myself some other kind of treat. It looks great!