Coconut Carrot Cake (Grain Free, Refined-Sugar Free, Dairy/Nut Free Options) Recipe

Name: Coconut Carrot Cake (Grain Free, Refined-Sugar Free, Dairy/Nut Free Options)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup coconut flour Organic; 1 teaspoon baking soda each, and Salt; 10 eggs Pastured; 1 cup coconut oil Organic Unrefined; 1 cup maple syrup Organic Grade B, or Raw Honey; 2 tablespoons cinnamon Organic; 1 tablespoon allspice Organic, optional; 6 organic carrots grated; 1/2 cup raisins Organic NSA, or roughly chopped Dates, or a mixture of the two; 1/2 cup unsweetened shredded coconut Organic, optional; frosting :, Note - measurements given are to frost top of cake and in between layers. If you wish to completely cover the entire cake and sides, double this recipe.; 2 tablespoons grass-fed butter or Organic Palm Oil Shortening; 3/4 cup coconut oil Organic Unrefined; 1/3 cup maple syrup Organic, or Raw Honey; 4 tablespoons coconut flour Organic, or Arrowroot Powder, or a mixture of the two; coconut Handful of Organic Unsweetened, Shreds, optional; pecans Handful of chopped Organic, or Walnuts, optional

Servings: persons

3/4 cup coconut flour Organic
1 teaspoon baking soda each, and Salt
10 eggs Pastured
1 cup coconut oil Organic Unrefined
1 cup maple syrup Organic Grade B, or Raw Honey
2 tablespoons cinnamon Organic
1 tablespoon allspice Organic, optional
6 organic carrots grated
1/2 cup raisins Organic NSA, or roughly chopped Dates, or a mixture of the two
1/2 cup unsweetened shredded coconut Organic, optional
frosting :, Note - measurements given are to frost top of cake and in between layers. If you wish to completely cover the entire cake and sides, double this recipe.
2 tablespoons grass-fed butter or Organic Palm Oil Shortening
3/4 cup coconut oil Organic Unrefined
1/3 cup maple syrup Organic, or Raw Honey
4 tablespoons coconut flour Organic, or Arrowroot Powder, or a mixture of the two
coconut Handful of Organic Unsweetened, Shreds, optional
pecans Handful of chopped Organic, or Walnuts, optional

1
Mix coconut flour, baking soda, and salt together in a large mixing bowl.
2
Beat eggs and melted coconut oil into flour mixture until well combined.
3
Stir in maple syrup (or honey) and spices.
4
Gently stir in fruit, carrots, and coconut shreds.
5
Pour batter into two 8 or 9 inch cake pans that have been greased with coconut oil. Bake for 35 minutes at 350, testing that the batter is cooked through with a clean fork.
6
FOR FROSTING:
7
Whip butter, coconut oil, syrup, & flour/powder together using a hand mixer.
8
If your coconut oil was melted or very soft, or if you won't be using the frosting for a while, store in fridge for 10 minutes (or until ready to use) and re-whip.
9
Gently stir in coconut shreds and nuts, if using.
10
Frost cake, and sprinkle a bit of extra coconut on top!

1737

kcal

Calories

136

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3/4 cup coconut flour Organic, 1 teaspoon baking soda each, and Salt, 10 eggs Pastured, 1 cup coconut oil Organic Unrefined, and more.

Yes, Coconut Carrot Cake (Grain Free, Refined-Sugar Free, Dairy/Nut Free Options) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Carrot Cake (Grain Free, Refined-Sugar Free, Dairy/Nut Free Options)

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