Print
This Grain Free Toasted Coconut Carrot Cake is packed with veggies and super delicious for an easter dessert!

Grain Free Toasted Coconut Carrot Cake Loaf


  • Author: Kelsey
Scale

Ingredients

  • 2 cups peeled and finely grated carrots
  • 3 large eggs, room temperature
  • 1 cup coconut sugar
  • ½ cup coconut oil, melted at room temp
  • 1/3 cup almond milk + 1 teaspoon lemon juice
  • 1/2 cup crushed pineapple, well drained
  • 1/2 cup unsweetened shredded coconut, toasted
  • 1 ½ cups almond flour
  • 3/4 cup arrowroot flour
  • ¼ cup coconut flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • Topping: (optional)
  • ½ cup toasted coconut
  • ½ cup organic powdered sugar
  • 34 tablespoons almond milk or coconut milk

Instructions

  • Preheat oven to 350 degrees. In a bowl, whisk together carrots, eggs, coconut sugar, coconut oil, almond milk + lemon juice, toasted coconut and pineapple.
  • In another bowl, whisk together almond flour, arrowroot flour, coconut flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
  • Stir flour mixture into carrot mixture until well combined.
  • Grease loaf pan and add parchment paper to the pan as well.  Pour batter into lined pan and bake for 45-50 minutes or until a toothpick inserted in the middle of the pan comes out clean.
  • In a small bowl combine powdered sugar and almond or coconut milk and stir to combine until an icing forms.  Spread icing over cake and top with remaining toasted coconut.