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Coconut Flour Carrot Bundt Cake
Coconut Flour Carrot Bundt Cake
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
Calories
187
kcal
Author
Kate @ 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:
1
serving
|
Calories:
187
kcal
|
Carbohydrates:
20
g
|
Protein:
4
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Cholesterol:
81
mg
|
Sodium:
201
mg
|
Potassium:
135
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
2825
IU
|
Vitamin C:
4.9
mg
|
Calcium:
33
mg
|
Iron:
0.8
mg