This Coconut Flour Carrot Cake is tender, naturally sweet, and gluten-free with warm spices, moist crumb, and creamy frosting.

Scale

1 1/2 cups finely grated carrots

1/2 cup coconut flour

4 large eggs

1/3 cup maple syrup or honey

1/4 cup melted coconut oil or butter

1/4 cup Greek yogurt or milk of choice

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

8 oz cream cheese

1/4 cup butter

1/2 cup powdered sugar

1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F and prepare cake pans

2. Whisk eggs, syrup, oil, yogurt, and vanilla

3. Mix in coconut flour, spices, leavening, and salt

4. Fold in grated carrots

5. Divide batter and bake 28–32 minutes

6. Cool completely

7. Prepare frosting and assemble cake

Measure coconut flour carefully

Use finely grated carrots

Chill cake before slicing for best results