Definitely have to make this! It turned out pretty great. Yay for eggs. Pour the batter into two greased 9-by-9-inch cake pans lined with parchment paper. The proportions are completely inappropriate. If you need an egg-free recipe, I recommend starting with my Vegan Carrot Cake Muffins, instead. THANK YOU for your incredible recipes, you have no idea how much they have helped folks like me who are GF, and who also want to eat healthy, nutrient-dense meals (and desserts). I recommend looking for a different recipe that uses another type of flour in that case. © Emily Farris. Set aside. Add grated carrots, coconut, and optional nuts and blend well. Cinnamon gives my husband hives; otherwise I’d go ahead and add it in.:). I’ll be making the grain free stuffing for Thanksgiving, and peanut butter pie and spaghetti squash casserole for Christmas. Also replaced the maple syrup with Lakanto granulated sweetener. Quick question, when baked, does this have the typical “gritty texture” of coconut flour? How can someone NOT like it ?? It shows shredded coconut on top instead of walnuts and it has some kind of bruleed sides that are not explained in the recipe at all. To properly measure coconut flour, dip the measuring cup into the bag of flour, then use the back of a knife to level-off the top. I ended up not using the whole cup of maple syrup and went 1/2 cup maple syrup and 1/2 cup full fat coconut milk. DON'T DO it people, it's a horrible recipe. In a medium bow, whisk together coconut flour, cinnamon, ginger, nutmeg, salt, and baking soda. 2 9" pans give you wide, rather flat cakes, not tall, narrow cakes. Cook Time: 20 minutes. Made with almond flour, this cake is high in protein and good fat, so you won’t be left with a high-carb hangover after eating it. Both the cake and the frosting. It rose very quickly well. I love how moist and flavorful it is, while being naturally-sweetened and higher in protein. I could not get the glaze as smooth as noted in the picture even though I have a blendtec blender. I just made this cake this afternoon and it was delicious. The salt I used was Celtic Sea salt, what I had on hand at home. It came out delicious! If I was to use spelt flour, what would be the amount of eggs etc? Lastly, stir in the shredded carrots and raisins to fully combine. Almond Flour Cake Recipes No joke….as soon as I read the title of this post I said “Ooookkaaaay, that’s happening”, Hello, I love the look of the carrot cake recipe so will try it out! Extremely disappointed given the effort and high hopes I had. Here is a good starting place if you want to check it out: I couldn’t wait till the party to dig in, so I did. The maple pecan frosting was even better thank you for your recipes! It is also free from gluten and very high in fiber. It doesn’t even need icing. Awful recipe. And I think this was probably the first recipe I tried using coconut flour that actually resulted with me not wanting to pull out my hair. ), For a fluffier frosting, you might want to try using. Megan, do you have any ideas for a sweet & moist substitute for the pineapple & raisins? So delicious and extremely moist!!! I assume honey would work similarly, if that's what you have on hand. You can get away with this swap if you need to reduce the recipe by 1 egg, but I don't recommend trying to lower it by much more or the cake won't hold together. Thank you! Also, the very best recipe I have is the coconut flour chocolate chip cookies from your site – I kid you not, I have shared that recipe with so many people, it’s a hit!! I’ve made SO many great things from your site and have recommended your site many times. I love mug cakes. Horrible - straight to trash. It is the equivalent of "flour less chocolate cake" only it is flour less carrot cake. It’s amazing!!! Blender carrot cake Let’s face it, carrot cake can be a pain in the a$$ to make. 2 cups packed super fine blanched almond flour (I use Bob's Red Mill) Have made this cake a few times with great success and amazing feedback. Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together in a large bowl. Looking to amp up your beef stew but unsure where to start? When working with coconut flour, it’s important to note that traditional substitutions will not work with recipes that have been developed for this grain-free flour. I have tried lowering the number of eggs in this recipe, by replacing 1 egg with 1/4 cup of mashed banana instead. This looks like a really good recipe, however, I can not eat eggs. This recipe is easiest to stir together when your ingredients are at room temperature, but it will work even if they are cold from the fridge. The cake is made with almond flour and shredded unsweetened coconut, which give it a seriously tender texture (and make it gluten free and paleo friendly!). I used pineapple juice instead of maple syrup and it worked well, just added some flax seed to soak up any extra moisture. The first time I used coconut flour, I substituted way too many things (as I experimented with low calorie/vegan/gluten-free alternatives) and things resulted in a distasteful mess. Coconut flour makes this classic carrot layer cake both gluten free and pleasingly dense. I also love that you don’t need to use very much of this type of flour to make an entire cake. What I love about coconut flour is that it’s naturally gluten-free and high in fiber. Thank you for sharing . I made this for pre-Thanksgiving dinner last Saturday and it was a HUGE hit. I may add some dates next time as well and fresh ginger in the cake. You can easily turn these coconut flour carrot cupcakes into a cake but you will want to double the recipe. It looks great! In a separate large mixing bowl, sift together coconut flour, baking soda, and salt. (If using a deep bundt pan, it takes about 50 to 60 minutes.). I just tried the recipe. I made the casserole last year (very tasty), can’t wait to try the pie! This carrot coconut cake is one of the rare recipes that I have been making over and over again for years. I was so sick from it even though it was absolutely delicious. The finished product doesn't taste eggy (or salty!). Pour the batter into your prepared pan(s) and bake at 350 until the center is firm, about 40 to 50 minutes. Wondering if anyone had any success. The people making the negative comments don't understand or appreciate Paleo/gluten free baking...and that's ok. I usually make the family a gluten one and make myself some other kind of treat. I’ve also baked this cake in a Bundt pan for a pretty presentation. I love, love, love your site and recipes! I think next time I will chop my pecans prior to placing in with rest of ingredients. I am so impressed by this cake I would serve anywhere and not even breath a word it is “healthy. I will definitely make this again….actually I’ll be making it for Thanksgiving this weekend. Remove the pans from the oven and let cool for 10 minutes, then transfer to a wire rack to cool completely. I’ve been finding much that doesn’t jive with conventional thinking. I would just double this recipe and bake it in a bundt pan: I can’t seem to get over that. Preheat the oven to 350F and generously grease a 9-inch pan, a bundt pan, or two 6-inch pans. We also both love lemon and coconut and will be happy to try that icing also. I discovered the recipe in an old issue of Good Food that was lying around in the coffee room at my former workplace in London, I copied it out and then I promptly forgot it. Stir in the coconut flour mixture, mixing well to ensure there are no lumps. It was also the first one I tried that was not Vegan. Do you think applesauce would work to replace half of it? , It’s a good question! I love that it's grain-free and naturally-sweetened! Yum!! I now have a CARROT OMLETTE. I also replaced the butter with raw coconut butter for an added coconut richness. Let cool before adding the frosting. Stir in the grated carrots until all the carrots are mixed in and coated in the batter. Learned this lesson the hard way. I like to frost this cake with my Vegan Cream Cheese Frosting, which is naturally sweetened and made with white sweet potatoes. The pecan glaze is really the “icing on the cake” so good. Have to take dessert to a backyard get together. I line the bottom with parchment paper by tracing around the bottom of the crock pot insert. Thank You Megan, you have just made my day! Waste of time and money! Do not use this recipe, I repeat do not use this recipe. I will try it with this recipe too…thank you! You also should not substitute a flax egg for any recipe that calls for coconut flour– the results will be very flat and mushy as a result, and not something you could serve to guests. My favorite cakes are a triple tie with Chocolate, Lemon, & Carrot :0). It turned out delicious! How to Make: Egg Free Paleo Cake with Coconut Flour The base for this recipe comes from my paleo coconut flour cake that I shared a while back. All Rights Reserved. You’ll get (delicious) mush, instead of a cake. Thank you. Thanks! Honey tends to be a little sweeter than maple syrup, so it will change the flavor a bit. As another comment points out, it's like flourless chocolate cake, but flourless carrot cake. But I am slowly getting used to experimenting with alternatives to use when baking for others. (for a less sweet cake, you can use 3/4 cup), Preheat the oven to 350F and generously grease a 9-inch pan, a bundt pan, or two 6-inch pans. In a separate large mixing bowl, whisk together the eggs, vanilla extract, maple syrup, almond milk … A little bit goes a long way! Not with coconut flour – you need something to bind the flour, which the eggs supply, but applesauce doesn’t. The icing put this over the top making it reminisce of breads I had as a child with cream cheese slathered on top. I made 1/5th of the recipe in a round 2 cup Pyrex dish. Prep Time: 20 minutes. I cannot consume chicken or hen eggs, but I can have duck eggs. Have you experimented with this yet? Additionally, I made this carrot cake recipe without nuts so that those with nut allergies could enjoy it too. To make the frosting, remove the coconut cream from the liquid below in the can. In a separate large bowl, whisk together agave nectar, coconut oil, pineapple juice, nondairy milk, and vanilla. I do very well with coconut so you have seriously made my day. Total Time: 40 minutes. A slow cooker can can take your comfort food to the next level. I followed it to the letter. I could’ve cried when I saw this recipe!! I do not think it needed a frosting. I would even maybe use 1/4 cup or more less maple syrup next time than called for and I’m sure it would still be soooooo good! Do you have any suggests as to the spice or spices I could use to take the place of the cinnamon? I love cooking with coconut flour it makes such a sense filling cake. I have recommended to lots of people. . Would the carrot cake fit into any of the food combining areas? Whisk in eggs, one at a time, until well-combined, Food & Wine is part of the Meredith Corporation Allrecipes Food Group. If you want enough frosting to cover the sides of the cake, you have to double the amount. 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