March 2019

Sharing something good and delicious!

Enjoy in good health ♥️

GF Carrot Cake made with Coconut Flour

Makes approximately 20 cookies


  • 1 Cup coconut flour
  • 1Tbsp cinnamon 
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • Pinch cardomom
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 1 Tbsp lemon juice
  • 1 Tbsp vanilla extract 
  • 10 lg eggs
  • 1 Cup maple syrup 
  • 1/2 Cup coconut oil
  • 5 lg carrots, shredded
  • 1/4 Cup raisins, optional
  • 1/4 Cup each pumpkin seeds, chopped walnuts and shredded coconut, all optional


Preheat oven to 350. In a large bowl blend with a whisk warmed/liquified coconut oil and room temperature maple syrup with eggs, lemon juice and vanilla until completely combined. Place a sieve over the large bowl of blended ingredients, measure the coconut flour, spices, soda and salt  into to sieve, press or gently shake to clump free dry stuff into the wet stuff. Add the optional ingredients if using and stir to combine. Pour/spoon batter into 1 parchment lines loaf pan + 6 lined muffin cups  OR 24 lined muffin cup pans OR 2 parchment lined 9” round cake pans. For the loaf and cake pans bake for 30-45 min, muffins bake for approximately 25-30min or when done (when cake springs back from a light touch).  When done remove from pans, allow to cool on wire wrack. Enjoy with or without cream cheese/cashew icing after cooling.

The cake will keep well in an airtight container on the counter for up to 3 days. This recipe freezes well. 

Enjoy in good health

Much love


© Featherstone 2020