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
Yield 8 -10
A healthy carrot cake made with coconut flour and a lot of eggs for extra protein. Filling and delicious!
Ingredients
- 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)
For Icing:
- 1 (8 ounce) package cream cheese, softened
- ¼ cup butter, softened
- ¼ cup honey or stevia to taste
- 1 tsp vanilla extract
Instructions
- 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.
- Enjoy!
Notes
Make into muffins for a fun hand-held treat, just reduce cooking time accordingly!
Courses Dessert
Nutrition Facts
Amount Per Serving | ||
|---|---|---|
Calories 391 | ||
% Daily Value | ||
Total Fat 27.8 g | 43% | |
Saturated Fat 20.6 g | 103% | |
Cholesterol 148 mg | 49% | |
Sodium 271 mg | 11% | |
Total Carbohydrates 30.5 g | 10% | |
Dietary Fiber 8.5 g | 34% | |
Sugars 15.3 g | ||
Protein 8.6 g | 17% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
What’s your favorite cake? Have you made a healthy version yet?
Reader Comments