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–+ servings
A loaf of coconut flour carrot cake on a white platter with two thick slices cut.
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4.10 from 11 votes

Carrot Cake with Coconut Flour Recipe (Paleo and Gluten Free)

This carrot cake with coconut flour is easy to make, moist, and delicious. This paleo carrot cake is also gluten free, vegan, and refined sugar free.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 215.6kcal
Author: Jennifer Bell

Equipment

  • Medium sized loaf pan
  • Parchment paper

Ingredients

  • 1 1/2 cups grated carrots
  • 1 cup coconut flour
  • 1 cup unsweetened almond milk
  • 1/2 cup smooth almond butter
  • 1/2 cup maple syrup
  • 1/4 cup ground flaxseed
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the coconut flour, ground flaxseed, and baking soda to a mixing bowl, then mix well.
  • Add the unsweetened almond milk, almond butter, maple syrup, apple cider vinegar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt to a second mixing bowl, then use a whisk to mix well.
  • Add the dry ingredients to the wet ingredients, then stir to combine.
  • Add the grated carrots, then stir to combine.
  • Transfer the batter to a medium sized loaf pan lined with parchment paper (mine is 9.25 x 5.25 x 2.75 inches).
  • Wet a spoon with cold water, then use the back of the spoon to smooth the batter into an even layer.
  • Bake at 350 degrees Fahrenheit for 50 minutes or until a toothpick inserted into the middle of the cake looks clean upon removal.
  • Let the cake cool to room temperature before removing from the pan and serving.

Notes

  • Optional additions to this paleo carrot cake include 1/2 cup each of chopped pecans and/or raisins.
  • Store this carrot cake with coconut flour in an airtight container in the fridge for up to five days or freeze it for up to six months.

Nutrition

Serving: 1Slice | Calories: 215.6kcal | Carbohydrates: 25.9g | Protein: 5.6g | Fat: 10.6g | Saturated Fat: 2.4g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 4.4g | Sodium: 196.5mg | Potassium: 238.8mg | Fiber: 7.5g | Sugar: 13.9g | Vitamin A: 3257.6IU | Vitamin C: 1.2mg | Calcium: 161.4mg | Iron: 1.4mg