Ginger Carrot Bundt Cake


I’ve been wondering what to do with my fancy bundt pan. I almost gave the pan away thinking ‘those days’ might be behind us. But then I thawed too many shredded carrots and decided to give this recipe a try.

I’ve been trying these last few months to convince the boys that dessert doesn’t have to involve chocolate. A tough sell. And then there’s this friend who doesn’t like chocolate. (I know!)  This cake has a moist interior and a crispy outside. Sweet, but not overly so.

That friend loved the cake. :)

Spy gobbled down two slices. Q didn’t like the ginger flavor and pushed his slice away.

Ginger Carrot Bundt Cake


4 eggs

1/2 cup carrots, shredded

1/2 cup palm shortening

1/4 cup maple syrup

1/4 cup honey

2 Tbsp lemon juice

1 Tbsp vanilla extract

4 inches ginger root, peeled and shredded (or very finely chopped)


3 1/2 cups almond flour

2 tsp ground cinnamon

1 tsp baking soda

1 tsp salt


1 Tbsp coconut oil

2 Tbsp cream of coconut

2 Tbsp maple syrup

Preheat oven to 325F. Combine wet and dry ingredients in two separate bowls. Put wet ingredients in stand mixer. Set to medium and allow ingredients to fully combine, 5-8 minutes. Add dry ingredients to wet. Allow to mix another 2-3 minutes until fully combined. While you wait, use a little extra palm shortening to grease the inside of your bundt pan. Pour batter into bundt pan. Bake for one hour. Allow to cool for at least 30 minutes after cooking. This allows the cake to pull away from the pan and slide out easily.

Place the coconut oil and cream of coconut in a microwaveable bowl. Warm them gently (about 30 seconds). Stir. Now mix in the maple syrup. Drizzle over the cake. The cooler the cake, the quicker the frosting will set.

Leave a Reply

Your email address will not be published. Required fields are marked *