Coconut Flour Carrot Cake

Using gluten-free coconut flour naturally boosts fiber and adds a subtle nutty sweetness that pairs perfectly with earthy carrots and warm cinnamon. The result is an exceptionally moist crumb topped with the classic tang of cream cheese frosting.

Baking with coconut flour

Coconut flour is a terrific alternative to wheat flour in carrot cake; it’s especially well-suited to the cake’s naturally moist, dense texture. That said, it behaves very differently from both wheat flour and other gluten-free flours when used in batters and doughs.

Thanks to its high fiber content, coconut flour is extremely absorbent, so recipes that use it require a higher proportion of wet ingredients — here, that means plenty of eggs for structure, along with maple syrup for added moisture and sweetness. Coconut flour is also prone to clumping, so be sure to sift it before measuring. When mixing, incorporate it thoroughly into the batter; without gluten, there’s no risk of overmixing, so stir until fully smooth and homogeneous. Finally, let the batter rest for a few minutes before pouring it into the pans so the flour can fully hydrate, which helps prevent a gritty texture.

Notes from the Food & Wine Test Kitchen

• Aim for about 12 ounces of peeled, shredded carrots. Skip store-bought pre-shredded carrots, which are too coarse and dry.
• Make sure the eggs are at room temperature so they emulsify smoothly with the coconut oil.
• Use refined coconut oil for a more neutral flavor, or unrefined for a subtle coconut note.
  
• For cleaner layers, chill the cake before frosting to reduce crumbs.
• Toast the walnuts before chopping for even more nutty flavor.