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    Allianna's Kitchen » Meals » Desserts

    Published: Aug 22, 2019 · Modified: Jan 28, 2023 by Allianna Moximchalk · This post may contain affiliate links · 4 Comments

    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. 

    One slice of gluten free carrot cake on a plate with a fork with shredded carrot on the side.

    My Dad has ways been obsessed with carrot cake for as long as I can remember. I make this gluten free carrot cake every year on Father’s Day, Easter and my Dad’s birthday! It is so simple to make and something everyone will love.

    Why This Recipe Works

    • 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, dairy free, soy 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. 
    • While this is my go to recipe for Easter, it can work for any occasion!

    Ingredients

    Paleo carrot cake ingredients laid out in small glass bowls.

    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. 
    Frosting ingredients laid out in small glass bowls.

    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. 

    Step By Step Instructions

    Carrot cake dry ingredients mixed in a bowl with a whisk.
    Step #1: Preheat the oven to 350 degrees F. Then, mix all of the dry ingredients together in a bowl with a whisk.
    Eggs, maple syrup, almond milk, and vanilla in a glass bowl.
    Step 2: Mix all wet ingredients together in a bowl.
    Carrot cake dry ingredients mixed with the wet ingredients in a glass bowl with a whisk.
    Step 3: Now mix all wet and dry ingredients together until smooth.
    Shredded carrots mixed into carrot cake cake batter.
    Step 4: Mix in the shredded carrots.
    Raw carrot cake batter divided up into two 8 inch cake pans.
    Step 5: Using cooking spray oil (I like avocado oil) Spray the 8 inch cake pans and add the batter in an even layer to the pan.
    Cooked round carrot cake in an 8 inch cake pan.
    Step 6: Bake for 30 minutes or until you can stick a fork in and it comes out clear.
    Spatula mixing the dairy free frosting in a glass bowl.
    Step 7: Add all of the frosting ingredients in a bowl and use a handheld mixer to mix until smooth.
    A person icing a carrot cake with a spatula on a pretty marble cake stand.
    Step 8: Frost one cake, then add the second cake on top.
    A hand sprinkling almond slivers on top of the cake on a cake stand.
    Step 9: Add optional garnishes on top like almond slivers or other fun festive treats!

    Equipment

    • I suggest using an 8 inch round pan.

    Expert Tips

    • Tip #1: Allow the cake to cool prior to frosting it.
    • Tip #2: If you are traveling with your cake, I suggest refrigerating it prior to traveling. This will harden the icing and make it easier to travel with! Without chilling it beforehand, the icing may get messy in the container.

    Recipe FAQs

    How do I prevent cake from sticking to the pan?

    The best way to prevent the cake from sticking to the pan is by spraying it with oil. I like avocado oil. I also like to line my cake pans with parchment paper.

    Can I make this recipe into cupcakes?

    Absolutely! Just note that the cupcakes won’t need to cook as long as the cake because they are smaller so the cooking time will need to be adjusted accordingly. The best way to tell if the cupcakes are done is by sticking a fork in them and if it comes out clean, they are done!

    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.

    Carrot cake on a cake stand with almond slivers on top and green flowers on the counter.

    Storage Instructions

    • This cake can last in the fridge for up to 5 days.
    • The best way to ensure freshness is by storing the cake in an air tight container.
    • If you are traveling with this cake, I like to store it in this travel cake container.

    Other Paleo Easter Recipes

    • Whole30 Deviled Eggs (Paleo, Keto, Dairy Free)
    • Carrot Apple Ginger Juice
    • Healthy Jello
    • Paleo Mint Cookie Bars (AIP Option)

    Are you interested in getting a list of my healthy go to alternatives?

    download your FREE guide below

    download here

    slice of carrot cake on a plate with a fork

    Paleo Carrot Cake

    Course Dessert
    Cuisine American
    Keyword carrot, gluten free, grain free
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 10 servings
    Author Allianna Moximchalk
    638kcal
    Cost $10
    Print Recipe Pin Recipe

    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

    • 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
    Tried this recipe?Tag me on instagram @alliannaskitchen!

    More Desserts

    • Gluten Free Cookie Cake With Fudge Topping
    • Dairy Free Brownies
    • Vegan Peach Cobbler
    • Gluten Free Apple Crisp

    Reader Interactions

    Comments

    1. Lori says

      February 23, 2022 at 1:56 pm

      5 stars
      So good! So happy I found this recipe right before the spring season. Will definitely be making this for easter

      Reply
      • Allianna Moximchalk says

        February 23, 2022 at 2:08 pm

        This is one of my faves – thanks for the review!

        Reply
    2. Keith says

      March 14, 2022 at 12:32 pm

      5 stars
      My favorite! My daughter makes this for me every year for Father’s Day!

      Reply
      • Allianna Moximchalk says

        March 14, 2022 at 2:59 pm

        Yay!

        Reply

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