Gluten-Free, Coconut Flour, Carrot Cake with Chocolate Frosting
Servings: 12
Preparation Time: 20 minutes
Ingredients:
Carrot Cake:
- 1 cup coconut flour
- 2 teaspoon cinnamon
- 1/4 cup + 2 tablespoons unsweetened shredded coconut
- 4 medium carrots, grated
- 6 eggs
- 3/4 cup sugar
- 1 medium ripe banana
- 8 ounces crushed pineapple
- 1/2 cup unsweetened applesauce
- 1 cup coconut milk*
Chocolate Frosting:
- 1 cup/8 ounces butter, softened
- 1/2 cup extra dark cocoa powder
- powdered sugar, as needed (make sure it’s gluten-free)
- 2 teaspoons vanilla extract
- 4 tablespoons coconut milk*
Directions:
For the cake:
Preheat the oven to 350 degrees F. Grease a 9 x 13-inch glass baking dish.
In a large bowl, mix the coconut flour, cinnamon, shredded coconut, and grated carrots. Set aside.
In a separate bowl, whisk the eggs and gradually add the sugar, beating to add volume. Smash the ripe banana into the egg mixture and continue to beat until smooth. Add in the crushed pineapple, applesauce, and coconut milk. Stir to combine.
Add the wet mixture to the bowl with the coconut flour and stir until smooth and clumps are gone.
Pour batter into prepared baking dish and bake for 45–50 minutes. Let cool completely before icing.
For the frosting:
In a standing mixer or with a hand mixer, beat butter, cocoa, and sugar until lumpy and just coming together. Add sugar as needed. Slowly add vanilla and coconut milk one tablespoon at a time. Beat on high speed until light and fluffy.
The cake is very moist and should be stored in the refrigerator.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Taylor, St. Augustine, FL.
