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RECIPE
17 INGREDIENTS10 STEPS1hr 15min

Gluten-Free Carrot Coconut Loaf Cake

5.0
1 Ratings
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!
Gluten-Free Carrot Coconut Loaf Cake Recipe | SideChef
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!
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Fulfilled by
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
1hr 15min
Total Time
$2.61
Cost Per Serving

Ingredients

US / METRIC
Servings:
10
Serves 10

Cake

1 cup
Coconut Flour
1 Tbsp
Ground Cinnamon
1/2 tsp
Ground Nutmeg
1 pinch
1 tsp
Baking Soda
8
Eggs , room temperature
1/2 cup
Coconut Oil
1 Tbsp
1/3 cup
Pineapples , diced

Maple Cream Cheese Frosting

1/2 cup
Light Cream Cheese , softened
1/3 cup
Powdered Confectioners Sugar
2 Tbsp
1 dash
Ground Nutmeg
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Nutrition Per Serving

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CALORIES
336
FAT
19.1 g
PROTEIN
7.6 g
CARBS
36.6 g

Cooking Instructions

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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 (1/2 tsp) , Sea Salt (1 pinch) , and Baking Soda (1 tsp) . Mix.
Step 4
Add the Eggs (8) , Lemon Juice (1 Tbsp) , 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 Pineapples (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 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 :)
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Nutrition Per Serving
Calories
336
% Daily Value*
Fat
19.1 g
24%
Saturated Fat
14.1 g
70%
Trans Fat
0.0 g
--
Cholesterol
151.5 mg
50%
Carbohydrates
36.6 g
13%
Fiber
6.0 g
21%
Sugars
26.5 g
--
Protein
7.6 g
15%
Sodium
266.2 mg
12%
Vitamin D
0.8 µg
4%
Calcium
50.7 mg
4%
Iron
1.7 mg
9%
Potassium
312.7 mg
7%
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