• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I Heart Eating
  • Home
  • About
    • Contact
      • Work with Me
    • Rules and Disclosures
  • Recipes
  • Subscribe
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Cakes » Coconut Flour Carrot Bundt Cake

    Coconut Flour Carrot Bundt Cake

    Published: Mar 30, 2015 · Modified: Jul 17, 2021 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    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. 

    Coconut Flour Carrot Bundt CakeIf 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.Coconut Flour Carrot Bundt 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.

    And if you're looking for another way to use coconut flour, try my coconut flour blackberry cobbler cake!

    Coconut Flour Carrot Bundt Cake

    Coconut Flour Carrot Bundt Cake

    Coconut Flour Carrot Bundt Cake
    5 from 1 vote
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 25 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour 5 minutes
    Servings: 16 servings
    Calories: 187kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 1 cup coconut flour
    • 1 tablespoon ground cinnamon
    • 1 teaspoon ginger
    • ½ teaspoon ground nutmeg
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • ¾ cup agave nectar
    • ½ cup melted coconut oil
    • ¼ cup pineapple juice
    • ¼ 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

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

    Notes

    Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 187kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 201mg | Potassium: 135mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2825IU | Vitamin C: 4.9mg | Calcium: 33mg | Iron: 0.8mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!

    Adapted from The Detoxinista.

    « 60 Minute Hawaiian Sweet Rolls
    Avgolemono Greek Lemon Chicken Soup »
    1.0K shares
    • Facebook
    • Email

    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Lisa Burgess

      November 10, 2018 at 1:26 pm

      5 stars
      This was delicious - thank you for the recipe! I follow a strict gluten free diet and this is by far the best cake recipe I have ever made.

      Reply
      • Kate

        November 10, 2018 at 7:36 pm

        Thank you so much! That's a huge compliment. =) I'm glad that you liked the cake, and I appreciate you taking the time to come back and comment.

        Reply
    2. Judith Kitt

      February 29, 2016 at 3:22 pm

      Family has to be gluten free..sounds like a great treat for Easter. What do you use to grease the bundt pan?

      Reply
      • Kate

        March 01, 2016 at 10:02 am

        Thanks! There are nonstick sprays that are gluten free. I'm not sure which ones are certified, though. You can brush the pan with coconut oil. I hope that helps!

        Reply
    3. Lea Andersen

      April 05, 2015 at 9:26 pm

      This is such a nice recipe =) But I have one question, is it too critical to use coconut flour or it just like the ordinary flour? It is my first, if ever I'll use this kind! Anyways, this bundt cake is just mouth-watering that I can resist to make it =) Looks like I found a good partner with Mott32 hk's ice tea!

      Reply
      • Kate

        April 06, 2015 at 1:20 pm

        Thanks! Unfortunately, coconut flour and all-purpose flour can't be substituted at a 1:1 ratio, so the recipe would need to be re-worked for all-purpose flour.

        Reply
    4. Julia @ Swirls and Spice

      March 30, 2015 at 10:27 am

      I have used coconut flour a little bit. But this carrot cake looks like a delicious way to get better acquainted with it! Pinning!

      Reply
      • Kate

        March 30, 2015 at 6:36 pm

        Thank you! It's definitely different to bake with, but I like it!

        Reply
    5. Kathy Eisel

      March 30, 2015 at 8:59 am

      Looks great! Please send some more coconut flour recipes! :)

      Reply
      • Kate

        March 30, 2015 at 6:33 pm

        Thank you! I will! =)

        Reply
    6. gudie

      March 30, 2015 at 5:22 am

      Just bought coconut flour, because of its low carb, high fiber. So glad I saw your recipe, am definitely making for Easter.

      Reply
      • Kate

        March 30, 2015 at 6:33 pm

        I hope you enjoy it! =)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

    More about me →

    4th of July Recipes

    • Red White and Blue M&M Cookies
    • Red White and Blue Cupcakes
    • Red White & Blue Marble Cake
    • Red White and Blue Rice Krispies Treats

    Summer Favorites

    • Zucchini Bread
    • Pesto Tortellini Pasta Salad
    • Pasta Salad Recipe
    • Homemade Funnel Cake
    • Golden Graham S'mores
    • Broccoli Salad
    • Strawberry Jello Pie
    • Simple Turkey Burger Recipe

    Popular Posts

    • Easiest Chocolate Chip Cookie Recipe
    • Brownie Cookie Recipe
    • Whipped Buttercream Frosting without Powdered Sugar
    • Maple Brown Sugar Oatmeal Muffins

    Subscribe via email

    to stay in the loop on new posts!

    Footer

    As Featured In

    ↑ back to top

    About

    • Privacy Policy
    • Legal
    • Rules and Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me
    • Press

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 I Heart Eating

    1.0K shares