Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting

Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

Carrot Cake:

1 cup coconut flour
2 teaspoon cinnamon
1/4 cup + 2 tablespoons unsweetened shredded coconut
4 medium carrots, grated
6 eggs
3/4 cup organic sugar
1 medium ripe banana
8 oz crushed pineapple
1/2 cup unsweetened applesauce
1 cup coconut milk*

Chocolate Frosting:

1 cup/8 oz butter, softened
1/2 cup extra dark cocoa powder
powdered sugar, as needed (make sure it’s gluten-free)
2 teaspoons vanilla extract
4 tablespoons coconut milk*

For the cake:

Preheat the oven to 350 degrees F. Grease a 9″x13″ glass baking dish.

In a large bowl, mix the coconut flour, cinnamon, shredded coconut and grated carrots. Set aside.

In a separate bowl, whisk the eggs and gradually add the sugar, beating to add volume. Smash the ripe banana into the egg mixture and continue to beat until smooth. Add in the crushed pineapple, applesauce and coconut milk. Stir to combine.

Add the wet mixture to the bowl with the coconut flour, and stir until smooth and clumps are gone.

Pour batter into prepared baking dish and bake for 45-50 minutes. Let cool completely before icing.

For the frosting:

In a standing mixer or with a hand mixer, beat butter, cocoa and sugar until lumpy and just coming together. Add sugar as needed. Slowly add vanilla and coconut milk one tablespoon at a time. Beat on high speed until light and fluffy.

The cake is very moist and should be stored in the refrigerator.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Taylor, St. Augustine, FL

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Published on July 28, 2012

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7 Comments

DaNette April 18, 2014 at 5:25 pm - Reply

Should the crushed pineapple first be drained of its juice?  Is this cake done when a toothpick inserted into the center comes out clean?

Dyani August 19, 2012 at 12:46 am - Reply

I made it! I didnt sub any bananas, I just used coconut sugar instead. The cake turned out soooo moist. I was surprised, I almost feel like it could have used a tablespoon more of coconut flour, or maybe I didn’t bake it long enough? either way it tasted delicious and everyone loved it :)

Oh but I did make a coconut butter for the frosting instead of regular butter, by using a food processor with coconut flakes and some coconut oil.

Dyani August 15, 2012 at 6:45 pm - Reply

What about subbing some extra bananas or dates instead of thes sugar? Have any suggestions for measurements? I’d prefer all banana no dates but I dont know if I add too many bananas if itll change the consistency

Sarah:) August 9, 2012 at 11:34 am - Reply

I would use about 1/2 cup of honey, and cut back on the coconut milk a bit, probably going down to 2/3 cup or so. 

Happy birthday to your son!

Julie August 9, 2012 at 7:25 am - Reply

I’d like to make this for my son’s birthday cake — he’s on GAPS.  Can I sub the sugar for honey?  Would it be the same measurement?

Oh, and he can’t have the chocolate, so I think I might make a “cream cheese” (strained yogurt) and honey frosting.

Looks great!

Thanks!

Sarah:) July 30, 2012 at 8:41 pm - Reply

Any type will work, I recommend the full fat type.

Amy July 30, 2012 at 10:33 am - Reply

This sounds delish.  If I am not making my own coconut milk, should I use canned, full fat coconut milk, light, or So Delicious type?

Gluten Free Coconut Flour Carrot Cake with Chocolate Frosting