A healthy carrot & coconut cake with a coconut cream frosting. Perfect for a healthy sweet treat or celebration cake.
- This recipe for carrot & coconut cake is free from gluten, dairy and refined sugar and instead uses healthy substitutes such as coconut oil in place of butter, a touch of maple syrup in place of sugar and coconut flour instead of refined flour.
- This cake features healthy whole food ingredients such as carrot and pineapple giving it extra natural sweetness without using too much sweetener, as well as bonus nutrition.
- Carrots are rich in beta-carotene that promotes good vision and a healthy immune system.
- The eggs provide a source of protein + the coconut ingredients used in this recipe provide a source of slow release energy that both help to balance the natural sugars, preventing dramatic blood sugar spikes.
Carrot & Coconut CakeA healthy carrot and coconut cake with a coconut cream frosting. Perfect for a healthy sweet treat or celebration cake.
- 1 1/2 cups (220g) grated carrot
- 1 x 425 g can unsweetened pineapple rings (in juice), drained & chopped
- 4 large free range eggs
- 1/4 cup coconut oil, melted
- 2 tbsp (40ml) pure maple syrup
- 1/2 cup (60g) coconut flour
- 1/2 cup (45g) organic desiccated coconut extra
- 1 1/2 tsp (4g) baking powder
- 1/2 tsp cinnamon
- 1/2 tsp vanilla bean powder (or good quality vanilla extract)
- 1/4 tsp ground nutmeg
- 1 400ml can premium/ full fat coconut milk/cream, refrigerated overnight*
- 1 tbsp pure maple syrup, 6 drops stevia concentrate or natural sweetener of choice
- 2 tsp Lemon juice
- Pre-heat fan-forced oven to 175C.
- In your blender (I use a Vitamix) blend wet ingredients (carrot, pineapple, eggs and coconut oil) on variable speed 1 for approx 10-15 seconds or until mixture is combined (be careful not to over-blend; some texture is ok).
- In a mixing bowl combine dry ingredients coconut flour, coconut, baking powder, cinnamon, vanilla and nutmeg.
- Pour wet mixture into dry mix and combine well.
- Pour cake batter into a lined loaf tin and bake in oven for 1 hour 15 minutes or until cooked through. Allow to cool on a baking tray.
- Take out can of coconut milk from refrigerator. Do not shake. Scoop out coconut cream solids that have risen to the top and add to a large mixing bowl. Keep remaining coconut water/liquid for another use (great to add to smoothies or in place of milk in cooking). Add maple syrup and lemon juice and beat with electric mixes until cream thickens (can take up to 5 minutes). Keep in fridge until cake is cooled.
- Once cake is cooled spread coconut cream frosting over top and sprinkle with extra coconut.
- Keep in fridge until ready to serve.
- Use premium, full fat coconut for best results. Refrigerating the coconut milk/cream allows the solids to seperate from the liquid for a creamy frosting.
- Or use natural sweetener of choice such as rice malt syrup or stevia.
Adding lemon juice to your coconut frosting is optional but adds a fresh, cream-cheese inspired flavour.
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