Tropical Traditions - Recipe - Carrot Cake with Coconut Flour

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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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

WHEN EATING THIS CAKE IT IS OK WHEN COOLED. I DIDN'T ADD THE WATER WITH THE RAISINS WHEN IT WAS HOT SO THAT WAS PROBABLY THE PROBLEM (I TRIED TO PUREE THE RAISINS SO i GUESS IT COOLED THEN). IT IS DEFINITELY THICK - DO YOU KNOW IF THIS CAKE BATTER WOULD BE ABLE TO BE POURED IF I FOLLOWED THE INSTRUCTIONS TO THE T? tHANKS FOR ANSWERING MY QUESTIONS.

# 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! :)

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