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:
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
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Paleo Carrot Cake
Servings 10 servings
638kcal
Cost $10
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Equipment
- 2-8 inch cake pans
- Large mixing bowl
- whisk
Ingredients
For the cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup shredded coconut
- 1 tsp baking soda
- 1 tbsp ground cinnamon
- 1/2 tsp ground nutmeg
- sprinkle of sea salt
- 4 eggs
- 1 cup maple syrup
- 1/4 cup almond milk
- 1 tsp vanilla
- 1 cup shredded carrots you can shred in a food processor
- 1/2 cup raisins
For the frosting:
- 2 cups palm oil shortening
- 1 cup raw honey
- 1 tbsp vanilla
- 1 cup arrowroot powder
- 2 tbsp coconut oil
To serve:
- 1 cup almond slivers to sprinkle on top
Instructions
For the cake:
- Preheat the oven to 350 degrees. Place the dry ingredients in a bowl and the wet ingredients in a separate bowl. Then combine the two and mix well. Add oil of choice to a paper towel and wipe the edges and bottom of two 8 inch non-stick pans. *Note this is intended to be a layer cake, if you do not have two, you can bake it twice*I still add the oil despite being labeled as non-stick.
- Pour half the batter into the pan and bake for 30 minutes OR until it passes the fork trick (sticking the fork in and it coming out clean.) Let the cake sit for 10 minute and flip upside down. The cake should fall out. Wipe the pan of any access crumbs and wipe the pan of oil of choice again and repeat baking steps.
For the frosting:
- Place all ingredients in a bowl except almonds and mix with a hand processor until the frosting consistency forms.
To assemble:
- Once both cakes are cooled add frosting to the top of one cake, stack the second cake and add frosting to the top and sides. Sprinkle with optional almond slivers. 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
Notes
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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
Make sure you allow the cake to cool prior to frosting it.
Moist soft gluten free carrot cake combined with a silky dairy free frosting.
Serving: 1slice | Calories: 638kcal | Carbohydrates: 82g | Protein: 11g | Fat: 67g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 183mg | Potassium: 314mg | Fiber: 8g | Sugar: 52g | Vitamin A: 2236IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg
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Lori says
So good! So happy I found this recipe right before the spring season. Will definitely be making this for easter
This is one of my faves – thanks for the review!
My favorite! My daughter makes this for me every year for Father’s Day!
Yay!