This paleo carrot cake is the best carrot cake you’ll ever eat; it is moist, tender, sweet, and subtly spiced. The best thing about it is that it is super easy to pull together. It is also packed with nutrients and vitamins from the carrots and raisins and healthy fats from walnuts, which makes it perfect as a healthier snack or dessert. This recipe is grain-free, gluten-free, and dairy-free!
I know that Easter is going to be quiet and less social this year, but I still want to celebrate it the best I can.
My herd and I are thinking of ways to celebrate during this time of social distancing, and we’ve decided that we’re going to cook up delicious treats and decorate and naturally dye Easter eggs at home together this year. If the weather is nice, I’ll hide some eggs in the backyard for the littles to find.
Carrot cake is an Easter must for me, and this paleo carrot cake recipe is made healthier with no grains, no dairy, and no refined sugar.
Paleo Carrot Cake Recipe
Before you get started, make a batch of this dairy-free vegan cream cheese frosting, it’s amazing on this cake!
You will need almond flour, coconut flour, baking soda, cinnamon, nutmeg, salt, eggs, vanilla, maple syrup, almond milk, coconut oil, carrots, raisins, and chopped walnuts.
Mix the dry ingredients together in a bowl and set aside. In a separate bowl, mix the wet ingredients together. Add the dry mixture to the wet until combined.
Pour the batter evenly into two greased cake pans. Bake for 25 minutes or until a toothpick inserted into the cake comes out clean.
Allow the paleo carrot cake to cool. Frost the cake with cream cheese frosting (traditional or dairy-free) and decorate with chopped almonds and carrots. The frosting recipe makes enough to frost between the layers of cake.
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PrintPaleo Carrot Cake Recipe
This paleo carrot cake is the best carrot cake you’ll ever eat; it is moist, tender, sweet, and subtly spiced. And best of all its gluten-free!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 teaspoon sea salt
- 4 large eggs
- 2 tsp vanilla extract
- 3/4 cup maple syrup or honey
- 1/4 cup almond milk
- 1/3 cup coconut oil, melted
- 3 cups shredded carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts
For decoration:
- One batch of dairy-free cream cheese frosting
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350 F. Line the bottom of two 8-inch round cake pans with parchment paper rounds. Spray parchment paper and sides of the pans with coconut oil. In a medium mixing bowl, mix together the dry ingredients – almond flour, coconut flour, baking soda, cinnamon, nutmeg and sea salt, set aside.
- In a separate large mixing bowl, whisk together the eggs, vanilla extract, maple syrup, almond milk and melted coconut oil.
- Add the dry mixture to the wet and continue to stir until fully combined and a thick batter forms, fold in the shredded carrots, raisins and chopped walnuts.
- Divide the cake mixture equally between the cake pans, bake in the preheated oven for 25-30 minutes. Test with a toothpick, if it comes out clean, then the cakes are done.
- Remove from the oven and let cool completely before removing from the pans and frosting.
- To frost use one batch of the cashew cream cheese frosting. Spread out one tablespoon of the frosting onto the cake stand, invert one cake on to the stand, then add about ½ heaping cup of the frosting and spread out, invert the other cake onto it, then frost the top and sides of the cake with the remaining frosting, decorate with chopped pecans.
Notes
Nutrition info doesn’t include frosting. To make this recipe keto freindly, omit the raisins and use lakanto maple flavored syrup instead of maple syrup.
Nutrition Facts
- Serving Size: 1 slice
- Calories: 299
- Sugar: 20g
- Fat: 19g
- Carbohydrates: 27.5
- Fiber: 4.5
- Protein: 7.5
very nice recipe
This is a great recipe, thank you for sharing! In my opinion, the sweetness level is perfect. The cake is moist and delicious. Definitely a keeper.
Do you think buckwheat flour would be a good substitute for almond flour?
I love this recipe! This cake is delicious ? but I don’t know why you need to put baking soda instead of baking powder ?? Just wondering ?
Eating this cake for breakfast right now! Super duper moist! I altered the recipe slightly: went heavier on the spices (cinnamon and nutmeg) and added a 1/3 cup of shredded coconut. I find that the cream cheese *is* very similar to the original in initial taste and texture, but I’d prefer it on a cupcake as opposed to a whole cake. It’s also not very sweet, which I found a bit meh, but again, I can add more maple syrup. Excited to try the recipe again!
I made this as a birthday cake for my husband and it was an easy recipe to follow and tasted amazing. Quite filling, so I plan to freeze some slices before my daughter visits again as she thought it was the best cake i had ever made! My husband says he may drizzle some extra maple syrup over his next slice for some extra sweetness.
I would like to try this recipe but I do not have almond flour. I have almond meal, could I replace the almond meal 1:1 for the flour?
I just made this–it is so moist and delicious and tastes like a true carrot cake–thank you for the recipe!!!
Do you perhaps have a recipe for carrot mug cake
Love this cake; nice and moist amazing flavour ,even my husband liked it..
Do you think this would work the same with rice flour and coconut milk? Almond allergy 🙁
Thank you for this!