Coconut Flour Carrot Bundt Cake
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Coconut Flour Carrot Bundt Cake

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

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

  • 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