Gluten and Oil Free Carrot Cake with Coconut Frosting


I really like this carrot cake, it is moist and chewy with crunchy nuts and sweet raisins inside and the lime frosting goes just perfectly with this cake. Next time I will make this cake with date paste instead of sugar and we’ll see how it turns out.

Ingredients for the frosting:

  • 2 cups of coconut shredds
  • 1 cup coconut milk
  • 4 tbsp coconut sugar 
  • juice of one lime
  • 1 tbsp lime peels, grated


  1. Blend coconut shredds with coconut milk, add sugar, lime juice, grated lime peels and blend until smooth.
  2. Put in the fridge until the cake is cooled.

Ingredients for the cake:

  • 1 cup coconut flour 
  • 1 cup buckwheat flour
  • 1/2 cup coconut sugar
  • 2 tsp baking powder
  • 2 heaping tsp cinnamon
  • 1/2 tsp sea salt
  • 1/4 tsp nutmeg
  • 3 flax eggs
  • 1 cup unsweetened applesauce
  • 1 1/2 cups carrots, shredded
  • 1 tsp vanilla extract
  • 3/4 cup almond milk
  • 1/2 cup raisins
  • 1/2 cups pecans


  1. Preheat oven to 180c.
  2. Mix all the dry ingredients in one bowl.
  3. Mix wet in another bowl.
  4. Add wet to dry and mix until combined.
  5. Fold in the raisins and pecans.
  6. Line cake pan with baking paper.
  7. Pour batter into the cake pan.
  8. Bake in the oven for about 35 minutes or until a toothpick comes out clean.
  9. Wait until the cake has completely cooled, then flip it on a plate and cover generously with frosting.

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