Carrot Cake

Carrot Cake made with Wild Tusker ™ Coconut Flour



  • 1 cup sifted Coconut Flour
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 2 tsp salt
  • 10 eggs
  • 5 carrots shredded
  • 3/4 cup of maple syrup
  • 1 tbsp pure vanilla extract
  • 1 cup Coconut Oil


  • 8 ounces of Cream cheese
  • 1/4 cup unsalted butter
  • 1 cup powdered sugar
  • 1 cup chopped walnuts


    Preheat oven to 325 ° F

    1. In a small bowl, whisk together coconut flour, baking soda, cinnamon and salt.
    2. In a large bowl, blend the eggs, maple syrup, vanilla, and coconut oil.
    3. Add the dry ingredients into the wet ingredients and thoroughly mix until well incorporated. Do not over-mix.
    4. pour the batter into two 9×9 inch cake pans lined with parchment paper. Bake for 35 minutes, or until toothpicks comes out clean.
    5. Let it cool for 10 minutes in the pan and transfer it onto a wire rack to let it completely cool.

    Frosting: In a large bowl or a stand mixer, whip together the cream cheese, butter and powdered sugar until light and fluffy.

    Once the cake is completely cool frost it with frosting and garnish with walnuts.

    Recipe by: Emily Farris