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Carrot & Coconut Cake

Posted by Coconut Magic on .

This recipe was designed by Brisbane nutritionist and recipe developer Casey-Lee Lyons from Live Love Nourish. For more healthy recipes please visit LiveLoveNourish

  • A healthy carrot and coconut cake with a coconut cream frosting. Perfect for a healthy sweet treat or celebration cake.

Magical Ingredients:

  • 1 1/2 cups (220g) grated carrot
  • 1 x 425g can unsweetened pineapple rings (in juice), drained & chopped
  • 4 large free range eggs
  • 1/4 cup (60ml) melted organic virgin coconut oil
  • 2 tbsp (40ml) pure maple syrup
  • 1/2 cup (60g) coconut flour
  • 1/2 cup (45g) organic desiccated coconut + extra
  • 1 1/2 tsp (4g) baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla bean powder/ vanilla extract
  • 1/4 tsp ground nutmeg


  • 1 x 400ml can premium/ full fat coconut milk/cream, refrigerated overnight*
  • 1 tbsp pure maple syrup, 6 drops stevia concentrate or natural sweetener of choice
  • 2 tsp lemon juice (optional)*

What To Do:

  • Pre-heat fan-forced oven to 175°C.
  • In your blender (I use a Vitamix) blend wet ingredients (carrot, pineapple, eggs and coconut oil) on variable speed 1 for approx 10-15 seconds or until mixture is combined (be careful not to over-blend; some texture is ok).
  • In a mixing bowl combine dry ingredients coconut flour, coconut, baking powder, cinnamon, vanilla and nutmeg.
  • Pour wet mixture into dry mix and combine well.
  • Pour cake batter into a lined loaf tin and bake in oven for 1 hour 15 minutes or until cooked through. Allow to cool on a baking tray.
  • Take out can of coconut milk from refrigerator. Do not shake. Scoop out coconut cream solids that have risen to the top and add to a large mixing bowl. Keep remaining coconut water/liquid for another use (great to add to smoothies or in place of milk in cooking).
  • Add maple syrup and lemon juice and beat with electric mixes until cream thickens (can take up to 5 minutes).
  • Keep in fridge until cake is cooled.
  • Once cake is cooled spread coconut cream frosting over top and sprinkle with extra coconut.
  • Keep in fridge until ready to serve.

Recipe Tips:

  • Use premium, full fat coconut for best results. Refrigerating the coconut milk/cream allows the solids to seperate from the liquid for a creamy frosting.
  • Or use natural sweetener of choice such as coconut flower nectar, rice malt syrup or stevia.
  • Adding lemon juice to your coconut frosting is optional but adds a fresh, cream-cheese inspired flavour.



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