Ingredients

The following ingredients have 12 Servings
  • 1 cup coconut flour
  • 1 cup maple syrup ((for a less sweet cake, you can use 3/4 cup))
  • 1/2 cup melted coconut oil
  • 8 eggs (, at room temperature)
  • 1 tablespoon cinnamon
  • 1 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon baking soda
  • 2 cups shredded carrots ((about 4 carrots))
  • 1/3 cup diced pineapple ((optional))
  • 1/4 cup raisins ((optional))
  • Vegan Cream Cheese Frosting
  • Maple Pecan Glaze
  • Cashew Frosting

Instruction

  • Preheat the oven to 350F and generously grease a 9-inch pan, a bundt pan, or two 6-inch pans. (Tip: Add a square of parchment paper on the bottom for easier removal later.)
  • To prepare the cake, combine the coconut flour, maple syrup, coconut oil, eggs, cinnamon, ginger, nutmeg, salt, lemon juice and baking soda, and whisk well to create a uniform batter. If any of your ingredients are cold the mixture will be thicker than traditional cake batter, but don't worry, it will still bake just fine! Once the batter is uniform, stir in the shredded carrots, pineapple, and raisins (if using them).
  • Pour the batter into your prepared pan(s) and bake at 350 until the center is firm, about 40 to 50 minutes. (If using a deep bundt pan, it takes about 50 to 60 minutes.)
  • Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before frosting. For best shelf-life, store the cake covered in the fridge for up to one week.