Carrot cake (coconut culinary flour)


This is a version of the traditional carrot cake but without any gluten in sight. It is a sensational recipe. I think the secret is that the Coconut Culinary Flour (low fat), because it is not as fine as regular coconut flour traps air and moisture which makes it lighter.

You get a great taste with this cake plus you have the health benefits of it being gluten free and the dietary fibre is about 56% dietary fibre which is great for your gut health.

I use coconut sugar for its obvious health advantages plus coconut oil. It is another example of a cake that allows you to indulge the craving for a bit of sweetness, but because it is energy dense it satisfies in small amounts and doesn't exhort you to go back for that second and third slice.

I also make it with the Coconut Culinary Floour (high fat) which alters the taste and texture slightly.


Preparation time

This is a pretty quick & easy cake to prepare. Because it is Coconut Culinary Flour you do not need to stuff around with sifting and simple beating with a fork is all that is required.

The most time consuming part of the preparation is grating the carrot.

For the pineapple I simply use a small can of crushed pineapple. I thought about crushing it a bit finer but didn't and it tasted just fine



I am generally quite flexible with the ingredients and you could make a number of variations of this cake.

The ingredients for this version were:

  • 1 1/2 cups of Coconut Culinary Flour (low fat) or high fat. You might need a little bit more of the flour if you use the high fat version and it is not as absorbant
  • 2 tea spoons of baking soda
  • Half a teaspoon of Himalayan pink salt
  • I tea spoon of mixed spice
  • 1 tea spoon of cinnamon
  • 1 or 2 tea spoons of vanilla essence (I forgot on this version and it tasted fine)
  • 5 eggs (4 would probably work as well)
  • 1 cup of coconut sugar (I try to limit the sugar and sweetness and this worked even for my children, but similar recipes recommend much more sugar)
  • 1 cup of coconut oil (You could use a mixture of coconut oil and butter if you like)
  • 2 cups of grated carrot
  • 1 cup of crushed pineapple
  • Half a cup of coarsely crushed walnuts

For the icing I used:

  • 75 grams cream cheese (Philadelphia)
  • 30 grams of butter, and
  • 2 or 3 tablespoons of coconut sugar
  • Enough walnuts to sprinkle over the top

Preparation & Cooking

Step 1

Combine the dry ingredients in a bowl. Combine the:

  • Coconut Culinary Flour (low fat)
  • Baking soda
  • Salt
  • Mixed spice
  • Cinnamon


Step 2

Add the eggs and beat. I would start with 4 and if the mixture is too dry (remembering you are not putting in a lot of other moisture) add another.


Step 3

Add the coconut sugar and beat with a fork until thoroughly mixed

Next add the coconut oil. I microwave it to get it to the right consistency which generally takes about 60 seconds, more or less depending on the time of year.

Next add the grated carrot and lastly the crushed coconut and the walnuts.


Step 4

I cooked in a loaf tin lined with baking paper.

Cooking should be between 1 hour and 1 hour 15 minutes at around 150 to 160 degrees.



I made the icing in the Bledtek Twister Jar but you can use a food processor or whatever you have available.

I used the Thai coconut sugar because it is finer and has a bit of a subtler taste than the Indonesian coconut sugar but provided your blender of processor can crush the sugar either would be fine.


Step 6

Once the cake is cooked and cooled down add the icing and sprinkle with some chopped walnuts.

This is a fantastic recipe so enjoy!

  • Carrot Cake CDFLF GI
  • Carrot Cake High Fat GI
  • Carrot Cake CDFLW 2
  • Carrot Slice Montage GI
  • Coconuts Trolley GI
  • View Up Palm GI
  • Carrot Cake CDFLF GI
  • Carrot Cake High Fat GI
  • Carrot Cake CDFLW 2
  • Carrot Slice Montage GI
  • Coconuts Trolley GI
  • View Up Palm GI

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