this delicious carrot cake is exactly like a cake in loaf form— feel free to bake this into cupcakes or a small square sheet cake as well!
Ingredients
- 1/4 cup refined coconut oil, melted
- 1 tsp lemon juice
- 2 large eggs plus 1 yolk
- 1/4 cup full-fat coconut milk
- 3/4 cup coconut or monk fruit sugar
- 1.5 cup grated carrots, L
- 1/4 cup coconut flour
- 1 1/2 cups almond flour
- 1/4 cup tapioca starch
- 1 tsp cinnamon
- 1 dash each: nutmeg, ginger, allspice, salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- The Frosting:
Frosting
- 1/2 cup dairy-free cream cheese
- 2/3 cup powdered monk fruit, or regular powdered sugar
- 1 tbsp shredded coconut, for topping
Instructions
- Prep: Preheat your oven to 180°C (350°F) and line a standard loaf pan with parchment paper.
- Wet Ingredients: In a large bowl, whisk together the melted coconut oil, lemon juice, eggs, coconut milk, and sugar until smooth. Stir in the finely grated carrots.
- Dry Ingredients: Sift in the coconut flour, tapioca starch, spices, baking powder, and baking soda. Mix until just combined—be careful not to overmix, as coconut flour absorbs moisture quickly!
- Bake: Pour the batter into your prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick comes out clean.
- Cool & Frost: Let the loaf cool completely before frosting. Whisk the dairy-free cream cheese and powdered sugar until smooth, spread generously, and top with a sprinkle of shredded coconut.
Tried this recipe?Let us know how it was!