Gluten Free Carrot Cake Recipe

Gluten Free Carrot Cake Recipe

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.

coconut flour grain free carrot cake

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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

Instructions

  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 9x13 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 cool.
  12. Mix icing ingredients and spread over cake just before serving.
  13. Enjoy!

Courses Dessert

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

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