Coconut Flour Carrot Bundt Cake

Have you tried coconut flour yet?  I bought some coconut flour a while ago, and I’ve been experimenting with it ever since.

I’ve made banana breads and cookies and bars and all sorts of things with it.

Since it doesn’t sub in for whole wheat flour at a 1:1 ratio, so it one that you really have to play around with. 

If you’d never used it, it can give baked goods a different texture than all-purpose flour.

This Coconut Flour Carrot Bundt Cake, for instance, has a really light, fluffy texture to it.

It is sort of like a cross between a regular carrot cake and a sponge cake.

This cake is especially great to serve if you’re looking for a lighter alternative for Easter dessert.

It has a lot less oil, and the coconut flour is lower in carbs and higher in fiber than all-purpose flour.

Coconut Flour Carrot Bundt Cake

Coconut Flour Carrot Bundt Cake

Author: I Heart Eating

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour 5 minutes

Course: Dessert

Cuisine: American

Keyword: coconut flour carrot cake

Servings: 16 servings

5 from 1 vote

Print Recipe

Ingredients

• 1 cup coconut flour
• 1 tablespoon ground cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup agave nectar
• 1/2 cup melted coconut oil
• 1/4 cup pineapple juice
• 1/4 cup nondairy milk like coconut, cashew, or almond
• 1 teaspoon vanilla extract
• 8 large eggs
• 2 cup shredded carrots about 4-5 carrots
• 1 cup crushed pineapple

Instructions

1. Preheat the oven to 350 F. Generously grease a bundt pan.
2. In a medium bow, whisk together coconut flour, cinnamon, ginger, nutmeg, salt, and baking soda.
3. In a separate large bowl, whisk together agave nectar, coconut oil, pineapple juice, nondairy milk, and vanilla.
4. Whisk in eggs, one at a time, until well-combined,
5. Whisk in dry ingredients until just combined.
6. Stir in carrots and crushed pineapple.
7. Pour the batter into prepared pan.
8. Bake for about 40-55 minutes.
9. Let cool in pan for 10-15 minutes.
10. Gently loosen cake from pan, and let cool on a wire cooling rack.
11. Serve plain or dusted with powdered sugar, if desired.

Recipe Notes

Nutrition values are estimates. 

Nutrition facts per serving (1serving)

Calories: 187kcal

Fat: 10g

Saturated fat: 7g

Cholesterol: 81mg

Sodium: 201mg

Potassium: 135mg

Carbohydrates: 20g

Fiber: 3g

Sugar: 13g

Protein: 4g

Vitamin A: 56.5%

Vitamin C: 5.9%

Calcium: 3.3%

Iron: 4.4%

Adapted from The Detoxinista.