Paleo Carrot Cake

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This Paleo Carrot Cake is a staple in my house. We make it every year for Easter. The moist and fluffy grain free cake combined with the sweet and smooth buttercream frosting is quite delightful. This recipe only requires 30 minutes of hands-on time and is perfect for Spring. 

What Makes This Recipe So Good?

• First off, no one can even tell it is gluten free!
• We love this carrot cake so much that I make it for my dad every year on Father’s Day.
• This recipe is naturally grain free, gluten free, paleo, and refined sugar free. 
• This recipe can be made as a cake or cupcakes. 
• I love to prepare this cake in advance for dessert. It holds up so well in the fridge. 
• If you like this cake recipe, you will definitely love my Paleo Vanilla Cake. 
• This recipe is perfect for Easter. 

Ingredients:

For the cake:

• Almond flour-This is the base of this recipe. Do not swap out almond flour for another gluten free flour as not all gluten free flours are equal. I like to get my almond flour from Costco. They sell it in bulk and I have found I get the best bang for my buck there. 
• Coconut flour-I bind this with the almond flour to get a nice gluten free flour blend. 
• Shredded carrot-I put mine through the food processor to get it nice and fine. 
• Nutmeg, salt  & cinnamon-For taste. 
• Eggs-This is what binds this recipe together. 
• Maple syrup-For sweetness. 
• Almond milk-To keep this grain free cake nice and moist!
• Vanilla-For flavor.
• Coconut oil-To keep the cake nice and moist. You can use olive oil here if desired. 
• Raisins-In my opinion, the best part. However, you can omit it if you are not a fan. 

For the frosting:

• Palm shortening-This is the base for the frosting. 
• Raw honey-To keep the frosting nice and sweet. You can use maple syrup here if desired. Keep in mind that the maple syrup may change the coloring a bit. 
• Vanilla-For flavor. 
• Arrowroot-To hold the frosting together. 
• Coconut oil-To keep it nice and smooth.
• Optional but highly recommended-almonds on top. 

How To Make:

• First, preheat the oven to 350. 
• Now, place all wet ingredients in a bowl and whisk. 

• Place all dry ingredients in a bowl and mix.

• Next, combine the wet with the dry. 

• Now, spray cooking oil around BOTH of your cake pans or rub oil with a paper towel.

• Pour in the batter and bake for 30 minutes or until you can stick a form or toothpick in and it comes out clean. 

• Allow the cake to cool when it comes out. 
• While the cake is cooling, whip up the frosting. 

• Place all ingredients in a bowl and blend with a hand processor. 
• Once the cakes have cooled, remove them from the pan and frost one cake, then put the second cake on top and frost. 

• Sprinkle optional almond slivers on top.

What Is Palm Shortening?

• Palm shortening is pot oil with some of the fat removed. Palm shortening is a healthier option in comparison to vegetable shortening.

How Long Does This Cake Last?

• If you are not going to eat the cake immediately, store in the fridge for up to 5 days. 
• I like to store it in this cake container. 

Can I Make This Recipe Into Carrot Cake Muffins?

• Absolutely! 

What Size Pan Should I Use?

• I suggest using an 8 inch round pan.

Chef’s Tips:

• Allow the cake to cool prior to frosting it.
• Make sure you really grease your pans and line with parchment paper prior to using so that the cake does not stick.

If you like this recipe, you will LOVE:

• Gluten Free Cake Pops
• Mini Gluten Free Chocolate Cakes

If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna