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Grain Free Carrot Cake

November 16, 2011 By 10 Comments

coconut flour grain free carrot cake paleo primal 300x184 Grain Free Carrot CakeThis Carrot Cake was a special request recipe, and I needed to bring a dessert to an event anyway. It is sugar free and mostly fruit sweetened. This carrot cake uses a coconut flour base and a dozen eggs, so it is protein dense and fairly nutritious for a dessert.

My kids actually enjoy this for breakfast, and I don’t mind giving it to them occasionally since it has so much protein.

Ingredients:

- 1/2 cup raisins or dates

- 1/2 cup coconut milk

- 1/2 cup warm water

- 12 eggs

- 1  cup pumpkin puree or applesauce

- 1 tsp vanilla

- 1 cup coconut flour

- 2 Tablespoons of cinnamon

-1/2 tsp each of nutmeg, cloves and sea salt

- 1 teaspoon each of baking soda and baking powder

-1 cup crushed pineapple

-3/4 cup coconut oil or butter

- 2 cups grated carrots

- 1/2 cup shredded coconut

-1/4 cup honey (optional)

-extra coconut milk or pineapple juice to thin if needed

 

For Icing:

-1 package of cream cheese

-1/4 cup butter

-1/4 cup honey or stevia to taste

-1 teaspoon vanilla

 

How To Make Grain Free Carrot Cake

  1. Preheat oven to 350 degrees.
  2. In a blender or food processor, combine the raisins/dates, coconut milk and warm water and blend until smooth. This will create a sweet liquid base for the batter.
  3. Add a dozen eggs and vanilla and blend until smooth.
  4. Add pumpkin puree or applesauce and blend until smooth.
  5. Pour into a large bowl and add coconut flour, cinnamon, nutmeg, cloves, sea salt, baking powder and baking soda and mix well  until well incorporated.
  6. Add coconut oil and mix well.
  7. By hand, stir in grated carrot, shredded coconut and crushed pineapple and honey if using. (Can also wait and drizzle honey on top after baking if using)
  8. Add extra coconut milk or pineapple juice if needed to thin. It should be spreadable but not liquid and pourable.
  9. Grease a 9×13 baking dish with butter or coconut oil and spread batter in.
  10. Bake at 350 degrees for 60-90 minutes, until middle is set and no longer soft. Coconut flour takes a while to bake, so be patient. You might also need to reduce heat and cook longer, depending on your oven.
  11. When done baking, remove and let cook.
  12. Mix filling ingredients and spread over cake just before serving.
  13. Enjoy!

 

What’s your favorite cake? Have you made a healthy version  yet?

 

 

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About Wellness Mama

Wellness Mama is a full-time housewife with a background in nutrition, journalism and communications. Her passion is helping others achieve optimal health through a “Wellness Lifestyle.” She has helped hundreds of clients lose weight, increase athletic performance, improve fertility, and overcome numerous health problems and diseases. Connect with her on Twitter, Facebook, Google+, & Pinterest.

  • Amanda

    Sounds delicious! Can’t wait to try this.  My all-time favorite dessert was Angel Food Cake with fresh strawberries and real whipped cream.  Haven’t tried to make a healthy version yet.

  • Amanda

    Sounds delicious! Can’t wait to try this.  My all-time favorite dessert was Angel Food Cake with fresh strawberries and real whipped cream.  Haven’t tried to make a healthy version yet.

  • calgirl

    What does it mean by “Remove and let cook.” Did you mean cool? Usually when the batter is thicker, it doesn’t cook right, so I hope this cooks right! Thanks for the recipe!

  • http://wellnessmama.com Wellness Mama

    yep- thanks for catching that!

  • Cat

    These were great! Left out honey and the frosting….also made them into cupcakes…yummy!

  • Anita

    I just want to let you know that I just love your carrot cake.  I loved it so much that I decided to  make them into muffins.  I did tweak the recipe a bit.  Today was the third time and it worked to perfection. these are the changes I made. I added 1/2 cup chopped walnuts, changed the quantity of coconut flour to 1/2 cup and added 1 cup of Almond meal and 2 TBSP of potato starch( for moistness.  And when you grease the muffin tin with coconut oil sprinkle it with some potato starch and the muffin really won’t stick to the pan.  I was just so excited to have them not stick I just had to share. thanks again for what you are doing to make this planet a healthier place.

  • Hope

    I am making this today! Woo hoo so excited!

  • Deckmom2

    Can’t do eggs. Any idea what I can sub? Would love to try this.

  • http://wellnessmama.com Wellness Mama

    I’ve heard other readers substitute 1 tablespoon finely ground chia seeds and 3 tablespoons water (mixed together) for eggs in recipes.

  • Stephanie Loots

    Thank you, thank you for not having sugar in this. I’m on the SCD diet and I thought your website being grain-free would help me meal plan (I have some SCD cookbooks, but I still need to find things my kids are willing to eat that has vegetables in it.) and I kept finding interesting things, but then it called for sugar or sweet potatoes or such.

    I have found a lot of helpful recipes, I was just excited that this was cake and didn’t say sugar to begin with. Recipes never taste right when I try to adapt them, but I’m not a very good cook.