Creamy Coconut Carrot Cake

Serves 10-12

2 cups self raising spelt, rice or tapioca flour. If you cant get SR flour, then add 2 tbls baking powder to your gluten free flour.
1 tsp ground cinnamon
1 cup  coconut sugar
2 cups grated carrots
1 cup chopped walnuts
2 cups coconut oil
4 free range, organic & hormone free eggs, lightly beeaten 


1 cup of goats cream cheese
1 juice of lemon
1/2 cup coconut sugar
Shredded coconut
Goji berries to top and garnish



Pre-heat oven to 180.c / 160.c fan forced.
Grease with coconut oil in a 6cm deep, 19cm square tin or medium round tin.
Line base and sides with baking paper to get it out easier.
Sift flour and cinnamon into a bowl.
Add coconut sugar, carrots, chopped walnuts, coconut oil and eggs.

Stir to combine.
Spread into prepared tin.
Bake for 1 hour and 15 minutes or until a skewer inserted comes out clean. (Cover loosely with foil or baking paper if it is over-browning too quickly).

Stand in pan for 10 minutes.
Turn out onto a wire rack to cool.

Once cooled, prepare frosting by blending with a beater on low - the cream cheese with lemon and coconut sugar.
Spread over cake.
Add goji berries as garnish and serve

Submitted By:
Andi Lew, Author Wellness Loading
Creamy Coconut Carrot Cake
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