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–+ servings
Paleo carrot cake
5 from 1 rating
Yield: 12 slices

Paleo Carrot Cake

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Author: Kelsey Romano
This paleo carrot cake is moist, fluffy and delicious, packed with warming spices and a dairy free cream cheese frosting! A healthier carrot cake made using almond flour and has all of those classic carrot cake flavors without the gluten, grain, or dairy! It's the perfect spring dessert for any occasion.
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Ingredients
 

  • 1½ cups almond flour
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp dried ginger
  • 4 eggs
  • 1 cup canned pumpkin
  • ½ cup maple syrup
  • ½ cup coconut oil
  • ¼ cup almond butter
  • 2 tsp vanilla
  • 2 cups finely grated carrots
  • ⅔ cup chopped walnuts
  • ⅔ cup raisins

Frosting

  • 2 8 oz packages dairy free cream cheese
  • 1-1½ cup paleo powdered sugar
  • ¼ cup butter, softened
  • 2 tsp vanilla
  • ½ tsp cinnamon
  • ¼ tsp salt

Instructions
 

  • Preheat oven to 350F and grease 8x8 inch glass pan (and had some extra to make into cupcakes! You can also use two 8 inch circle pans for a double layer cake)
  • In a small bowl, mix almond flour, salt, baking soda, cinnamon, nutmeg, and ginger.
  • In a large bowl, whisk eggs together with maple syrup, coconut oil, almond butter. Add in pumpkin and vanilla and whisk until well combined.
  • Add dry ingredients to wet ingredients and stir well.
  • Stir in carrots, raisins, and walnuts and then divide the batter between the two pans.
  • Bake for 34-38 minutes or until toothpick inserted comes out clean. Cover halfway through with aluminum foil if getting dark.
  • While baking, prepare frosting. Using a hand mixer, blend together cream cheese, powdered sugar, butter, vanilla, cinnamon, and salt until creamy. Chill in fridge for 30 minutes.
  • Let cakes cool completely before frosting, the icing will melt into the cakes if not completely cool. You can frost it however you want and there will be enough if you want to cover the entire cake in frosting.

Notes

  • Make sure you let the cake fully cool completely before icing. If you don't wait the frosting will start to melt and won't spread as easily.
  • This cake is best with cream cheese frosting. To keep the frosting paleo and dairy free use a dairy free cream cheese like Kitehill or Miyokos.
  • When making the paleo carrot cake squeeze out all moisture from grated carrots. To do this, place grated carrots on paper towels. Wring out all liquid. Then, add grated carrots to cake batter.
  • To test doneness, insert toothpick into the cake. If it comes out clean, remove cake from oven.
  • Make sure to grease the pan or line with parchment paper to easily remove the cake.
  • Use room temp ingredients: be sure to let the eggs come to room temperature before using them in the recipe, otherwise the coconut oil will coagulate the batter.
  • Store in an airtight container at room temp or in the fridge for 4-5 days.
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