Gluten Free Carrot Cake Using Coconut Flour

Carrot cake is my husband’s ultimate favorite dessert so I thought of finding/making a recipe using coconut flour. He has been a health buff lately watching what he eats so as to maximize the benefits he’s getting from his running and biking work out.

I tried 3 recipes and this one happens to be my favorite, full credit goes to

Preheat your oven to 350 degrees.

Combine the following dry ingredients:
1 cup coconut flour
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon

Mix the following ingredients in a separate bowl. Add the carrots and nuts last.
1/2 cup butter, melted
1/2 cup brown sugar
1/4 cup maple syrup (honey or agave nectar can also be used instead)
4 eggs, room temperature
1 cup milk

3/4 cup finely shredded carrot
1/2 cup chopped pecans (optional)

Mix the dry and wet ingredients together. Grease your pan or line them with parchment paper. In my case, I used my two pyrex pans ( about 6 x 9 in size) so I can layer the cake. You can use an 8 x 8 or a 9 x 9 pan or even a round one.

Baked it for 30 minutes or until a stick comes out clean when inserted on the cake. Spread cream cheese frosting and top with grated carrots and you’re done.

If it comes out crumbly, put it in the refrigerator for a few hours and let it set. Here is the finished product.

coconut flour carrot cake

14 Responses to Gluten Free Carrot Cake Using Coconut Flour

  • Mollie heard says:

    Do you have recipe for frosting? The cake is healthy so needs a healthy frosting recipe too

  • Kathi says:

    WOW! I made this cake yesterday for my husband’s birthday. We’re both trying to watch our weight now. I have lost about 17 lbs. this past year and want to keep it off. Coconut Flour is my new best thing! I had a piece of this cake last night and was actually down another 1/2 pound.
    HERE’S A FAVORITE FROSTING TO GO WITH IT: Cream Cheese Frosting – 3/4 cup heavy cream, chilled, 1 package (8 ounces) cream cheese, softened, 1/2 cup Splenda (I used Truvia), 1 teaspoon vanilla.
    1. Whip the heavy cream until it’s stiff.
    2. In a separate bowl, beat the cream cheese until very smooth, then beat in the Splenda (or Truvia) and vanilla. Turn the mixer to its lowest sped, and blend in the whipped cream, then turn off the mixer, quick!

    • Jean says:

      Truvia is NOT Spenda it is stevia … Stevia is healthier……. these recipes sound good… But I’ll be watching my sweeteners..

  • Donna says:

    I just found your page! made Coconut bread muffins today! going to try the carrot and chocolate cake for thanksgiving! Thank you, do you think I could substitute the Regular milk with almond milk?

  • Tahmina says:

    I just received a Kg of coconut meal (flour/powder not shredded etc), can someone share any recepie that primarily relies on using coconut meal. Biscuits, cookies or cake for Xmas. Thanks

  • Amy says:

    I made this yesterday with cream cheese icing. It’s good, but turned out dry. I think I would add a little apple sauce, oil, or something liquid next time.

  • Laurie says:

    My daughter made your recipe for carrot cake yesterday, and we couldn’t believe how good it was! A lot of times coconut flour recipes can be heavy, but this one was spectacular. No complaints of heaviness at all. We were out of maple (or we certainly would have used it!), so we used 3/4 C. of sucanat in place of the sugar and syrup. The only thing we would do differently would be to try it with all baking powder instead of using baking soda. I can always taste baking soda in a recipe, so I always substitute all baking powder instead. Thank you so much for sharing! Definitely making this again!

  • Yvonne says:

    Is the texture of the cake mix mean lot to b kinda sticky dry looking I’ve never made this before I’m used to a smooth runny mixture but I’m making this first time for my sister.

  • Renee says:

    Just curious about the carb counts on these recipes.

  • Sunshine says:

    This cake recipe is amazing!! Will for sure be one of my favorites!!! I now am willing to try more recipes with coconut flour, thank you!!!!

  • Sunshine says:

    Oh. And I added two heaping tablespoons of plain yogurt to the mix. Was moist and delicious!!!

  • Melinda Graham says:

    Can I add unsweetened almond milk so they cake doesn’t dry out

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