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:

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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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
this is the second recipe i tried to make with coconut flour - which seems very thick. how do you work with the coconut oil as it solidifies when cooled? the batter for this cake i could knead with my hands - is it supposed to be that way? it is baking now but looks very dry - will post more after it is done. not sure i am a fan f this coconut flour.
# Posted By linda | 2/5/10 11:23 AM
Hi Linda,

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.
# Posted By Sarah | 2/5/10 11:43 AM
# Posted By linda | 2/5/10 9:41 PM
The batter should still be thick but not doughy. Most coconut flour mixtures will be on the thick side.

Feel free to ask if you have any more questions! :)
# Posted By Sarah | 2/5/10 10:58 PM
Hi, Very thick mixture, definitely not the type that can be poured into a pan. I am aware that most organic recipes are a little heavy but this one is real thick. I was wondering what could be done to make it a little lighter. perhaps the addition of more liquid such as rice milk or perhaps soy milk.....
# Posted By jay | 2/16/10 3:11 PM
You can add more water, or use coconut milk, regular milk, something of the sort. We don't recommend soy milk. You can read more about soy here:
# Posted By Sarah | 2/16/10 4:26 PM
Just made this cake this weekend and it turned out great! It was nice and moist. I used 2/3 C agave syrup instead of sugar and it seemed to be the perfect amount. I also opted for the maple syrup for the icing and it is the best icing I have ever made!
# Posted By JM | 5/24/10 1:34 PM
All three of my sons have several food allergies, it is hard to make a good cake with replacing so many ingredients. Have you used the egg substitute in the carrot cake recipe, if so how did it turn out?
# Posted By Renee | 8/23/10 9:55 PM
I just made this tonight and it came out great. That said, I had some challenges though. As others have stated, it was super dry at first. I ended up adding: 4 additional eggs, 2 cups of water+/-, 1 can of pumpkin(I did not have the go to applesauce, which was probably fairly close to the moisture content you would expect from applesauce),1/2 tsp apple cider vinegar, 1/2 tsp of baking soda. The vinegar and soda I added just because I figured they were becoming too dilute due to the other additions. I live at 8,000ft, my sister said you generally reduce the baking soda for the altitude, so who knows weather it was needed or not. I think I got lucky because I will bake only a couple of times a year. It was moist tasted great and did not fall. I think you just have to feel out the whole moisture/consistency aspect of the flour.
Thanks for the great site and recipes.
# Posted By Edward | 11/18/10 9:35 PM
Having a diabetic husband with a suspected gluten sensitivity and a fondness for carrot cake, I was all over this recipe--besides I don't need the grain flour induced aches and pains. I didn't use the raisins because of the added sugar and a personal dislike of raisins in carrot cake. I did add amla fruit powder for the Vit. C, 1/4 cup brewer's yeast for the B vitamins, and a TBL or 2 of local bee pollen for all the minerals and allergy relief. I used coconut nectar granules and stevia for sweetening the cake and liquid nectar for the frosting. Because of the comments, I knew to expect stiffness so I had 2 cups of soured raw milk on standby--and needed it. This worked well, even in my pathetic oven. Thanks for the recipe and for the enlightening comments. It is our breakfast food for this week.
# Posted By Lacretia | 12/19/10 1:50 PM
I think that if you follow the recipe exactly- you end up with something that seems overly can def. be kneaded like dough and instead of a 9x13 you only need a 9x9 or 8x8.

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.
# Posted By John | 2/13/11 9:51 PM
I have been unable to have sweets, let alone an amazing carrot cake for 8 months now, but needed a splurge! I made a few tweaks and it was incredible, more like a sticky toffee pudding than a cake, gooey and a perfect consistency. I had no problems with it being to thick.
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
# Posted By Andrea | 11/7/11 1:05 PM
I'm more concerned about raising my blood sugar than anything else, so I'd like to replace that sugar with stevia. The little bit of honey and raisins is enough of a cheat. Not much of a baker, here...does baking soda require sugar to create a leavening action, or is that just yeast?
# Posted By Joel | 2/25/12 9:56 AM
That's yeast. Baking soda works by itself.
# Posted By Sarah:) | 2/25/12 11:34 AM
This cake was very dry. You should test the recipes before putting them on a website. Went to all the trouble of buying the expensive ingredients, plus the time and effort, only to get a really poor product!
# Posted By Bernice | 5/16/12 8:34 PM
Bernice: I'm sorry this didn't work for you. Every recipe will turn out a little different for each person, and as some of the above comments show this has been made successfully before.

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.
# Posted By Sarah:) | 5/17/12 1:19 PM
Thank you, Sarah, for posting this years ago! I just found it this morning, and am trying this out of desperation for something good to eat that is gluten-free.
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!
# Posted By Jayne | 6/3/12 1:21 PM
This cake was so good...up until about a year ago I did not like coconut at all. I have started eating more of it lately. I use coconut oil for my massage clients because of its great benefits. I did some alterations to the recipe but not much. I do a lot of juicing so I juiced carrots, fennel, lemon, apple, orange and some ginger so I used the juice with the raisins and the pulp for the carrots. In the past I have made cakes from scratch and they have been really heavy but this one was so moist it was unbelievable. I made muffins instead of the cake pans. It was actually done in about 40 min instead of 50. I will defineately make this again.
# Posted By Rae | 6/19/13 11:26 PM
What's the deal with the pretentious ingredients? Is Himalayan salt really that different than other types of less egotistical ingredients?
# Posted By John | 6/23/13 4:58 PM
About to give this a go.
Himalayan salt is spiritual, just kidding. It's mineral dense and less salty, so it tastes superbly better for you. And is sometimes girly pink as well!
# Posted By Charlotte | 10/10/13 7:43 AM
I have always had pineapple in carrot cake. Can I do it with this recipe and how much would I use
# Posted By Cathy | 4/6/14 2:36 PM
I just made the cake, followed the recipe exactly...way too dry...I think you have to lower the coconut flour to 1 cup or add way more eggs...Now I have a very dry cake???only edible in a cup of milk.
# Posted By Laurel | 5/18/14 10:48 AM

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