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Recipes
Gluten-Free Carrot Coconut Loaf Cake

17 INGREDIENTS • 10 STEPS • 1HR 15MINS

Gluten-Free Carrot Coconut Loaf Cake

Recipe
5.0
1 rating
This cake is really easy to throw together. All you have to do, everything in the bowl and mix. Adapted from Detoxinista. I modified the ingredients to my preference. The original recipe has a different frosting, be sure to check out her suggestions! You can also add in mashed banana or raisins!
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Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
This cake is really easy to throw together. All you have to do, everything in the bowl and mix. Adapted from Detoxinista. I modified the ingredients to my preference. The original recipe has a different frosting, be sure to check out her suggestions! You can also add in mashed banana or raisins!
1HR 15MINS
Total Time
$2.68
Cost Per Serving
Ingredients
Servings
10
us / metric
Cake
Coconut Flour
1 cup
Coconut Flour
Ground Cinnamon
1 Tbsp
Ground Cinnamon
Ground Nutmeg
as needed
Ground Nutmeg
Sea Salt
1 pinch
Baking Soda
1 tsp
Baking Soda
Egg
8
Eggs, room temperature
Coconut Oil
1/2 cup
Coconut Oil
Lemon
1
Lemon, freshly squeezed
1 Tbsp juice per 10 servings
Pineapple
1/3 cup
Pineapple, diced
Maple Cream Cheese Frosting
Light Cream Cheese
1/2 cup
Light Cream Cheese, softened
Powdered Confectioners Sugar
1/3 cup
Powdered Confectioners Sugar
Ground Nutmeg
1 dash
Ground Nutmeg
Nutrition Per Serving
VIEW ALL
Calories
258
Fat
15.3 g
Protein
2.4 g
Carbs
30.8 g
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Gluten-Free Carrot Coconut Loaf Cake
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author_avatar
Vodka & Biscuits
I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C). Line your loaf pan or baking dish with parchment paper or grease with spray or coconut oil.
step 1 Preheat the oven to 350 degrees F (180 degrees C). Line your loaf pan or baking dish with parchment paper or grease with spray or coconut oil.
step 2
Shred the Carrots (4).
step 3
Combine the Coconut Flour (1 cup), Ground Cinnamon (1 Tbsp), Ground Ginger (1 tsp), Ground Nutmeg (as needed), Sea Salt (1 pinch), and Baking Soda (1 tsp). Mix.
step 4
Add the Eggs (8), juice from Lemon (1) and Pure Maple Syrup (3/4 cup). Mix. Gradually add in the melted Coconut Oil (1/2 cup) if hot to temper. If cool, just throw it in with the eggs. Wouldn't want to cook those eggs!
step 5
Mix together using a whisk. The batter will be thick.
step 6
Fold in the shredded carrots and Pineapple (1/3 cup) with a rubber spatula.
step 6 Fold in the shredded carrots and Pineapple (1/3 cup) with a rubber spatula.
step 7
Pour into cake pan and bake until a cake tester comes out clean. Mine took 50-55 minutes.
step 7 Pour into cake pan and bake until a cake tester comes out clean. Mine took 50-55 minutes.
step 8
Cool on a wire rack before topping with glaze.
step 9
Mix the Light Cream Cheese (1/2 cup), Powdered Confectioners Sugar (1/3 cup), Maple Syrup (2 Tbsp), Vanilla Extract (1 tsp) and Ground Nutmeg (1 dash) by hand, electric, or stand mixer with the paddle attachment.
step 10
Top on cake and garnish with toasted coconut (if desired). Enjoy :)
step 10 Top on cake and garnish with toasted coconut (if desired). Enjoy :)
Tags
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Gluten-Free
Comfort Food
Shellfish-Free
Kid-Friendly
Easter
Vegetarian
Dessert
Spring
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