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Coconut Carrot Cake

No grains, oils, or added sugars! Just sweet carrot and coconut goodness. 

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 10

Ingredients

  • 2 Cups Carrots (shredded)
  • 1/2 Cup Shredded Coconut (unsweetened, reduced fat)
  • 1/2 Cup Banana (50g)
  • 1/4 Cup Almond Flour
  • 1/4 Cup Coconut Flour
  • 2 Eggs
  • 3 Tbsp Date Paste (see notes)
  • 2 Tbsp Applesauce (unsweetened)
  • 3 Tbsp Raisins
  • 1.5 Tsp Baking Soda
  • 1/2 Tsp Liquid Stevia - Vanilla Creme
  • 1/2 Tsp Imitation Maple Flavoring (optional)

Instructions

  1. Pre-heat oven to 350 Fahrenheit and grease a 9 x 5 loaf pan.

  2. Add all ingredients except 1/2 cup of carrots shreds and raisins in to a blender or food processor. Process until mixed, not pureed.

  3. Add in remaining 1/2 cup of carrots and raisins and blend by hand.

  4. Scoop thick batter into prepared loaf pan and bake in oven for 40-45 minutes until firm in the center. Sprinkle the top with additional coconut shreds, if desired. 

  5. Let cool and cut into 10 - 12 bars. Devour guiltlessly! 

Notes

  • Eggs can be substituted flax eggs.
  • I highly recommend Let's Do Organics for the reduced fat coconut shreds. You can find them at Whole Foods.
  • Try my homemade Date Paste. 

Nutrition Facts (Per Serving)

  • Calories: 90
  • Fat: 4g
  • Carbs: 11g
  • Sugar: 6g
  • Protein: 3g