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.

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

5 from 1 vote

Coconut Flour Carrot Bundt Cake

Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16 servings

Print

Rate

Add As A Trusted Google Source

Coconut Flour Carrot Bundt Cake

Ingredients

  

1x2x3x

• ▢ 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.
  1 cup coconut flour, 1 tablespoon ground cinnamon, 1 teaspoon ginger, ½ teaspoon ground nutmeg, ½ teaspoon salt, 1 teaspoon baking soda
• In a separate large bowl, whisk together agave nectar, coconut oil, pineapple juice, nondairy milk, and vanilla.
  ¾ cup agave nectar, ½ cup melted coconut oil, ¼ cup pineapple juice, ¼ cup nondairy milk , 1 teaspoon vanilla extract
• Whisk in eggs, one at a time, until well-combined,
  8 large eggs
• Whisk in dry ingredients until just combined.
• Stir in carrots and crushed pineapple.
  2 cup shredded carrots, 1 cup 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

Did You Make This Recipe?

Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!

Rate this Recipe Share Recipe

Adapted from The Detoxinista.