This carrot cake was a special request recipe, as I needed to bring a dessert to a family event. It is sugar free and mostly fruit sweetened. This carrot cake uses a coconut flour base and a dozen eggs, so it is quite 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.
Gluten-Free Carrot Cake Recipe
- ½ cup raisins or dates
- ½ cup coconut milk
- ½ cup warm water
- 12 eggs
- 1 tsp vanilla
- 1 cup pumpkin puree or applesauce
- 1 cup coconut flour
- 2 TBSP cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- ¾ cup coconut oil or butter melted
- 1 cup crushed pineapple
- 2 cups carrots grated
- ½ cup shredded coconut
- ¼ cup honey optional
- Preheat oven to 350°F.
- Grease a 9x13 baking dish with butter or coconut oil.
- In a blender or food processor, combine the raisins or dates, coconut milk, and warm water and blend until smooth. This will create a sweet liquid base for the batter.
- Add eggs and vanilla and blend until smooth.
- Add pumpkin puree or applesauce and blend until smooth.
- Pour into a large bowl.
- Add coconut flour, cinnamon, nutmeg, cloves, sea salt, baking soda, and baking powder and mix until well incorporated.
- Add melted coconut oil or butter and mix well.
- By hand, stir in crushed pineapple, grated carrot, shredded coconut, and honey if using. You can also wait and drizzle honey on top after baking.
- Add extra coconut milk or pineapple juice if needed to thin. It should be spreadable, not pourable.
- Spread batter in prepared pan.
- Bake at 350°F 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.
- When done baking, remove and let cool.
- Whisk together ingredients for icing and spread over cake just before serving.
What’s your favorite cake? Have you made a healthy version yet?