Carrot Cake with Coconut Whipped Topping

carrot cake with coconut whipped topping

Carrot Cake with Coconut Whipped Topping

Carrot Cake with Coconut Whipped Topping
Course: Dessert
Servings: 12
Calories: 255kcal


  • 1 cup coconut flour
  • 1 cup unsweetened applesauce
  • 1/2 cup melted coconut oil
  • 8 eggs room temperature
  • 1 tbsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 1 tsp baking soda
  • 2 cups shredded carrots
  • 1/4 cup raisins
  • 13.5 oz coconut milk chilled
  • 1/4 tsp plain or SweetLeaf Vanilla Cream liquid Stevia
  • 1/2 tsp vanilla extract


  • Preheat the oven to 350F and generously grease your pan with coconut oil
  • Combine the coconut flour, applesauce, coconut oil, eggs, cinnamon, ginger, nutmeg, salt, lemon juice and baking soda
  • Mix 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
  • Stir in shredded carrots and raisins
  • Spoon batter into your prepared pan(s) and bake at 350 until the center is firm, about 35-40 minutes for (2) 9-inch pans, about 45-50 minutes for bunt pan, or 30 mins for 24 cupcakes
  • Open coconut milk and drain liquid from can
  • Transfer coconut cream to food processor or bowl
  • Blend in vanilla and stevia until fluffy
  • Allow to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before frosting with Whipped Coconut Topping
  • For best shelf-life, store the cake covered in the fridge for up to one week


Calories: 255kcal | Carbohydrates: 14g | Protein: 6g | Fat: 20g | Saturated Fat: 16g | Cholesterol: 109mg | Sodium: 271mg | Potassium: 219mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3728IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg
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