Coconut Raisin Carrot Cake

GLUTEN FREE | REFINED SUGAR FREE

Thick & fluffy
coconut raisin carrot cake

Let’s talk sheet cakes!

Don’t get me wrong… while I’m definitely still a fan of a good, classic layer cake, I find that sheet cakes are easier & faster to make while sacrificing none of the flavor!

This Coconut Raisin Carrot Cake is a healthier version of a traditional, deliciously-spiced carrot cake, with a twist. The addition of shredded coconut and raisins into the batter give these cake bars amazing texture and an extra subtle sweetness in addition to the pure maple syrup that is used in the mix!

While a melt-in-your-mouth spice cake is already delicious, no carrot cake is fully complete without frosting! This sheet cake is topped with a fluffy, vanilla cream cheese frosting that is simply sweetened and the perfect compliment to this treat!

THE RECIPE

Yields 9 servings

prep time: 25 minutes // bake time: 35 minutes

total time: 1 hour

ingredients:

For the Carrot Cake

1 1/4 Cup Oat Flour
1/4 Cup Coconut Flour
1/3 Cup Shredded Coconut
1 1/4 teaspoon Cinnamon
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Sea Salt
1/4 teaspoon Nutmeg
1/4 teaspoon Ground Ginger
3 Eggs
3/4 Cup Coconut Milk
1/2 Cup Pure Maple Syrup
1/2 Cup Coconut Oil, melted
1 teaspoon Vanilla Extract
2 Cups Carrot, finely shredded
1/3 Cup Raisins

For the Frosting

1 (8oz package) Cream Cheese, softened
1/4 Cup + 1 Tablespoon Pure Maple Syrup
1/2 teaspoon Vanilla Extract
1/4 Cup Oat Flour, finely ground (this is an optional ingredient for thickening)
1/4 teaspoon Cinnamon

method:

For the Carrot Cake

Preheat the oven to 350F/180C degrees and grease a 9″x 9″ baking pan with coconut oil or alternative non-stick spray.
In a medium sized bowl, combine the oat flour, coconut flour, shredded coconut, cinnamon, baking powder, baking soda, sea salt, nutmeg and ground ginger. Mix together thoroughly.
In a second medium sized bowl, whisk together the eggs, coconut milk, maple syrup, coconut oil and vanilla until fully combined.
Pour the wet ingredients into the dry ingredients and mix together with a wooden spoon until a thick batter is formed.
Fold the finely shredded or grated carrots and raisins into the batter until fully incorporated.
Pour the batter into the baking pan and spread evenly.
Bake the sheet cake for 35-40 minutes until the edges are golden. Set aside to fully cool before frosting.

For the Frosting

In a small bowl, whisk together the softened cream cheese, maple syrup and vanilla extract.
To the same bowl, add in oat flour and cinnamon and mix together until all ingredients are fully incorporated. Frosting should be thick and fluffy. (The oat flour here is for thickening purposes, feel free to add more or less depending on your desired frosting consistency!)
Spread evenly onto the top of the carrot sheet cake once it has fully cooled.
Add shredded coconut to the top if desired. Cut & serve!

recipe notes:

Store this carrot cake in the refrigerator in an air-tight container for 3-5 days!
Feel free to double this recipe if you would rather have a layer caked instead of a sheet cake!