Gluten free carrot coconut cake.

How bloody yum does this gluten free carrot coconut cake look! And that icing! This is a contributor recipe from the amazing Nutritionist and Naturopath Casey-Lee Lyons from Live Love Nourish.

This moist and naturally sweetened gluten free carrot coconut cake is not only free from gluten, grains, dairy and refined sugar but is also rich in fibre and great for sensitive tummies or those with food sensitivities. The cake is also nut free and paleo friendly and finished with a dairy free coconut cream frosting.

From sunny Queensland, Casey-Lee Lyons is passionate about sharing healthy recipes and practical nutrition tips to help you to feel your best. Casey-Lee is a qualified nutritionist and naturopath, recipe developer and founder of the health and wellness brand Live Love Nourish. She shares her recipes, expert nutrition and lifestyle advice over at  Live Love Nourish.

Gluten free carrot coconut cake
Serves 10
Prep Time
15 min
Cook Time
1 hr 25 min
Total Time
1 hr 40 min
Prep Time
15 min
Cook Time
1 hr 25 min
Total Time
1 hr 40 min
STUFF YOU NEED
  1. 1 1/2 cups (220g) grated carrot
  2. 1 x 425g (15 oz.) can unsweetened pineapple rings (in juice), drained & chopped
  3. 4 eggs
  4. 1/4 cup melted coconut oil
  5. 2 tbs. maple syrup (or natural sweetener of choice)
  6. 1/2 cup coconut flour
  7. 1/2 cup desiccated coconut
  8. 1 1/2 tsp. baking powder
  9. 1/2 tsp. cinnamon
  10. 1/2 tsp. 100% vanilla
  11. 1/4 tsp. ground nutmeg
FOR THE FROSTING
  1. 1 x 400 ml (13.5 fl oz.) canned coconut milk refrigerated overnight*
  2. 1 tbs. maple syrup or natural sweetener of choice
  3. 2 tsp. lemon juice
NOW WHAT
  1. Pre-heat oven to 175°C (fan-forced).
  2. In a blender, blend grated carrot, pineapple, eggs and coconut oil to combine. Try not to over-blend; some texture is fine.
  3. In a separate bowl combine coconut flour, coconut, baking powder, cinnamon, vanilla and nutmeg.
  4. Pour wet carrot mix into dry flour mix and combine.
  5. Pour batter into a lined loaf/cake tin. Bake in oven for 1 hour 15 minutes or until cooked through. Allow to cool on a baking tray.
  6. Now for the frosting, take canned coconut milk from refrigerator but do not shake. Scoop out the solid coconut cream that has risen to the top. Place cream into a mixing bowl. Add maple syrup and lemon juice. Beat with electric mixes for up to 5 mins until thickened. Store in fridge until cake is cool and ready to be iced.
  7. Spread coconut cream frosting on top of cake.
MERRYMAKER TIP
  1. This recipe would make super cute and delish cupcakes too!
The Merrymaker Sisters | Easy Healthy Recipes https://themerrymakersisters.com/

Comments 18

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  1. Great recipe but I can’t tolerate pineapple (or apple), is there anything else you can suggest to replace this element in the recipe? Thanks so much

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  2. Can you use stevia rather then maple syrup or would that not work as one is granule and one is liquid? Or could you use honey? Thanks 🙂 xx

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  3. Do you guys use the rest of the liquid from the coconut milk can after scooping the top for anything? I feel like it’s such a waste of goodness… would this be the equivalent of coconut water for smoothies etc?
    Viv x

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      1. Apparently you can also give it to your cat… :/ or, more to the point your apparently-coconut-loving cat can get into it when you left it on the bench with plans to use it in the kids’ smoothies! 😀

        In other news, this cake is da bom! YUM and the kids loved it too!

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  4. Hi Emma and Carla
    Could you coconut cream instead of coconut milk and how long should you bake the cupcakes forpls?

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  5. Hello:) I made this tonight and the cake is delicious! …however, the icing never thickened for me – any suggestions ? It didn’t really work. Thanks in advance , Job

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