Carrot Cake with Coconut Flour
- ½ cup raisins
- 1 cup filtered water
- 2 tablespoon flax meal with 6 tablespoons water (mix and allow to stand about 10 minutes)
- 1 scant cup Rapadura sugar
- 4 large eggs
- 1 ¼ cup coconut oil, melted
- ¼ cup honey
- 1 teaspoon vanilla
- 1 teaspoon apple cider vinegar
- 2 cups coconut flour
- 1 teaspoon cinnamon
- 1 teaspoon Himalayan salt
- 2 teaspoon baking soda
- 2 cups grated carrots
- 1 cup shredded coconut
- 1 cup chopped nuts (optional)
Put raisins and water into a small pot and bring to a boil, then reduce heat to low, cover pot and simmer while preparing cake batter or until raisins are soft and swollen.
Mix flax meal and water and allow to stand about 10 minutes before mixing into batter.
Butter and flour a 9x13 baking pan.
Beat Rapadura and eggs until smooth and light (3-5 minutes with electric mixer on medium-high speed). Add flax meal and water mixture and beat well. Add oil, honey, and vanilla, and beat until well blended. Add raisins with the simmering water and apple cider vinegar and mix well. (If desired, use a hand blender to puree the raisins into the mixture for a smoother cake.)
Add the coconut flour, cinnamon, salt, and baking soda, and blend well. Add grated carrots, coconut, and optional nuts and blend well.
Pour batter into the prepared cake pan and spread evenly. Preheat oven to 350 degrees (the rest time for the batter while the oven is preheating will help with rising). Bake for 50 - 60 minutes, until toothpick in center comes out clean and center is as firm as the edges of the cake.
Optional icing:
- 2 cups softened cream cheese,
- ½ cup butter
- 1 tablespoon vanilla extract
- ½ to ¾ cup raw honey or maple syrup
Beat ingredients together with an electric mixer until smooth and frost cake.
This makes a nice dessert or can be used as a breakfast or snack bread.
Recipe submitted by Jenny, Vancouver, WA
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The coconut oil shouldn't have a change to solidify in this recipe. You can pour it into the egg mixture along with the honey and vanilla while it is still very slightly warm from melting. If the eggs were really cold it may get hard and turn into little clumps but it should all melt again when the hot water with raisins and apple cider vinegar is mixed in.
I'm not sure what went wrong, but coconut flour can be tricky to work with. You have to follow the recipe exactly to get the best results. Another tip for using coconut flour is to not pack the cups when measuring. Just dip the cup in, shake, then level off with a butter knife.
Feel free to ask if you have any more questions! :)
Thanks for the great site and recipes.
I had to PRESS it into the cake pan....was a little worried.
I baked it at 350 for 50 minutes and it is pretty good....fluffy enough for me, more like a scone or biscuit. Great slathered with room temp butter.
I used 1 1/4 cup melted unsalted organic butter instead of instead of cocnut oil (I cannot stand the taste or waxiness of coconut oil no matter how healthy it is).
and I also used a bit over 1/2 a cup natural,just out of the hive honey, we bought from a guy on the side of the road just out side of Dubai (amazing honey), instead of the honey and rapuda sugarmix used in the recipe. Due to health problems honey is the only sweetener I can use. I think using honey or something like agave nector would give you a better consistency. I only cooked it for 45 min, so mine was more gooey. I was in heaven!!!!!!! the only problem is that I am only allowed one peice!
Hope yours turns out even 1/2 as good as mine did
If anyone is having dryness issues, I would recommend cutting back on the amount of coconut flour used (start out with 1 -1 1/2 cups) and add more liquid. This is a cake so it can be pretty forgiving about liquid.
I made several changes to the original recipe, due to other comments and according to what I had on hand. I used carrot juice for the raisin and flax water. I used 3/4 c sugar and no honey. I used 1 c apple/blueberry baby food and 1/4 c butter instead of the oil. I reduced the coconut flour to 1&1/2 c, and used only a dash or two of salt. Instead of carrots, I used 1-1/2 c carrot juice. I used no shredded coconut. And I added 1 c chopped walnuts. Oh yes, and extra cinnamon . . . I love cinnamon!
Still a kid at heart, I had to lick the beaters after folding the batter into the baking dish. Yummy, and plenty sweet! The smell while baking was intoxicating.
Now for the taste test . . . Mmmmm! Light and moist, delicious and satisfying . . . Ok, it doesn't hold together as well as other cakes to eat a piece from your hand, but that's no big deal. I can enjoy it just as well the civilized way, with a fork!
Again, thank you! I think now I won't miss wheat at all!