Carrot Coconut Cake

The fans always ask for gluten-free recipes and healthier, this is a Gluten-free cake and probably pretty low in fat, considering the fact that the recipe didn’t call for butter or oil, but just coconut, almonds and a lot of carrots. This makes it pretty healthy is also ideal for children who do not eat many vegetables!

Carrot Coconut Cake


  • 300 grams (10.5 oz) finely grated carrots
  • 3 eggs
  • 150 grams (5.25 oz) blanched and peeled almonds, finely ground
  • 150 grams (5.25 oz) sugar
  • 150 grams (5.25 oz) coconut flour
  • 2 tbsp of baking powder
  • grated coconut to drizzle over the cake


  1. Finely grind the almonds with the sugar and mix them with the grated carrots.
  2. Add the coconut flour, the eggs and the baking powder, blending everything together.
  3. Scrape into a 24-cm (10-inch) cake pan and bake for 10 minutes at 160°C (320°F).
  4. Raise the temperature to 180°C (350°F) and bake for an additional 40 minutes. Allow to cool completely before serving.
  5. Drizzle grated coconut over the cake

Carrot Coconut Cake
Carrot Coconut Cake

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