Carrot & Coconut Cake

Makes 1 cake

Made using the Lakeland 2lb Loaf Tin


For the Cake

  • 100g Coconut Flour
  • 50g desiccated coconut
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • ½ tsp salt
  • 100g coconut oil, melted
  • 320g maple syrup
  • 6 eggs
  • 200g grated carrot
  • 50g raisins

For the orange glaze

  • ½ orange, juice only
  • 50g granulated sugar


  1. Preheat the oven to 160°C/Gas 3. Line the loaf tin with parchment or a loaf tin liner.
  2. Sift the flour into a large mixing bowl and mix in the coconut, baking powder, cinnamon, nutmeg, salt, coconut oil, maple syrup and eggs. Add the grated carrot and raisins and mix again.
  3. Spoon the mixture into the prepared tin and bake for 60-70 minutes until golden brown and the cake is firm to the touch. If the cake is starting to colour too much on top and is not yet fully cooked, cover with foil for the remaining time.
  4. To make the glaze, gently heat the orange juice and sugar in a small saucepan until the sugar dissolves. As soon as the cake is out of the oven, make little holes in the top with a skewer and pour the glaze over. Leave the cake to cool completely before removing from the tin.