What's not to love about this Paleo Carrot Cake?! It's incredibly moist, has a kick of your favorite warming spices, and it's topped with a simple, dairy-free frosting! It's a great way to enjoy the classic flavors of carrot cake without grains, dairy, or refined sugars!

Mini carrot cake slices on parchment paper.

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🍴Ingredient Notes
🍴Step by Step Instructions
How to make Dairy-Free Frosting
Expert Tips
Frequently Asked Questions
How to store leftovers
Recipe
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💬 Reviews

🍴Ingredient Notes

Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!) I have not tested this recipe with any other flour. It would probably work with gluten-free 1-1 flour, but you might need a little less.
Coconut Flour - I only used a small amount of coconut flour because it's very absorbent, but it balances out the cassava flour nicely! Plus it adds a fluffy texture to the cake. Make sure to follow the baking tips for how to measure it correctly!
Cinnamon, Nutmeg, Clove, Ginger - If you don't have clove, you can skip it! But I highly recommend this blend of spices.
Eggs - I would not recommend swapping the eggs for an egg replacement. They help to keep the cake light and fluffy!
Shredded Carrots - I used a large grater to shred the carrots. It takes about 2 small carrots to fill one measuring cup.
Unsweetened Applesauce - This is my secret ingredient for keeping the cake super moist without the need for oil!
Coconut Sugar - Coconut sugar is a great Paleo option. It's unrefined and lower on the glycemic index. You can swap with Lakanto Golden Monkfruit for a lower sugar option. (Or use a little of both!)
Coconut Milk - Any dairy-free milk will work for this recipe!
Apple Cider Vinegar - This helps to activate the baking soda!
Baking Soda & Baking Powder - You'll need both to create a moist, fluffy cake.

Dairy-Free Frosting (Optional)

Full Fat Coconut Milk, Chilled - I use the brand Native Forest.
Small Ripe Banana
Lakanto Powdered Sugar - You can sub with regular powdered sugar, 1-2 tablespoons of maple syrup, or skip it altogether!

🍴Step by Step Instructions

Making the Cake Batter

Start by adding the cassava flour, coconut flour, cinnamon, nutmeg, clove, ginger, baking powder, baking soda, and salt into a small mixing bowl. Whisk together until the mixture is blended evenly.
Next, add the coconut sugar, coconut milk, shredded carrots, apple cider vinegar, vanilla extract, applesauce, and eggs into a bowl. Whisk together until blended - do not over mix.
Pour the dry mixture into the wet mixture and use a spatula to fold together until a thick cake batter forms.

Baking

Grease your baking pan with a non stick cooking spray or use a paper towel with some coconut oil. (Make sure the pan is fully coated.) You can also cut a piece of parchment paper to line the bottom of the baking pan.
Bake at 350 degrees for about 20-25 minutes. *Depending on the pan size.*

Cooling & Cutting

The cake should be firm yet springy when you touch the top. Use a fork or toothpick to check if it's baked through thoroughly. If it comes out clean, you'll know it's done! (The top should get a little golden brown.)
Let the cake cool completely before trying to remove it from the pan. I like to pre-slice the pieces, and remove them one by one. You can also frost them prior to slicing and removing them!

How to make Dairy-Free Frosting

For the frosting, make sure your coconut cream has been refrigerated for at least five hours. (Ideally overnight.) The colder it is, the thicker it will get. I also pop my mixing bowl in the freezer for a few minutes before I add the coconut cream into the bowl.
Add the thick part of the coconut cream from the top of the can into your chilled mixing bowl. Do NOT add the liquid part at the bottom or it will not thicken up into a whipped cream. Whip the mixture on high with an electric hand or stand mixer for a few minutes until it becomes thicker.
Next, add in the ripe banana and powdered sugar. Whip for a few more minutes. Place the bowl in the fridge for at least 15-20 minutes before frosting the cake. To frost the cake I like to use a spoon. Gently spoon on a small amount in the center of your bottom cake. Use the back of the spoon to spread it around until there is an even coating.
If you're making a layered cake - place your second cake on top. Spoon more frosting on the top and spread it around. Use the remaining frosting to cover the sides.
Place the cake in the refrigerator for about 30 minutes to set before you slice and serve! Enjoy!

Expert Tips

If you forgot to leave out your eggs, just add them to a small bowl with warm water. This will speed up the process!
When measuring flours, scoop the measuring cup into the flour, and take a butter knife to push off the excess flour. Do NOT pack the flour.
If you don't use parchment paper, make sure to grease the pan! I like using coconut oil, but any non-stick spray will work.
Keep an eye on the cake, especially if you're using two smaller cake pans. The cakes will cook a little faster! If you use a smaller baking dish, it will take closer to 30 minutes.
This Carrot Cake is meant to be moist, but not undercooked.

Optional Add-In's

Personally I like keeping it simple, but you can always add in ¼ cup of raisins, walnuts, or pecans for more texture and flavor!

Frequently Asked Questions

What makes this carrot cake Paleo?

The base of the cake is made with a blend of cassava flour and coconut flour which are both grain-free alternatives. I also used organic unrefined coconut sugar, and Lakanto powdered sugar for the frosting! If you're not Paleo, you could use regular organic powdered sugar instead.

Can I make this into a layered cake?

Yes! For a more traditional cake look, just bake this recipe in two 6 inch cake pans. I left instructions on how to frost them in the recipe card! If you want an even larger cake, double the recipe and use 8 inch cake pans.

I don't like coconut milk, what else can I use for frosting?

If you're dairy-free, but don't want to use coconut milk, I would suggest trying a vegan cream cheese to make a more traditional carrot cake cream cheese frosting!

How to store leftovers

The cake with or without frosting stores best in the refrigerator. After about 5-7 days I would transfer any leftovers into an air tight glass container in the freezer. To defrost, just place the frozen cake in the refrigerator the night before.

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Recipe

Paleo Carrot Cake (Nut Free)

Name: Paleo Carrot Cake (Nut Free)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1/2 Cup Cassava Flour; 1/4 Cup Coconut Flour; 2 Teaspoons Cinnamon; 1+1/2 Teaspoons Baking Powder; 1/2 Teaspoon Nutmeg; 1/2 Teaspoon Baking Soda; 1/4 Teaspoon Clove; 1/4 Teaspoon Ginger; 1/4 Teaspoon Salt; 3 Eggs, Room Temperature; 1 Cup Shredded Carrots (About two small carrots!); 1/3 Cup Unsweetened Applesauce; 1/3 Cup Coconut Sugar (Sub with Lakanto Golden Monkfruit or any granulated sugar.); 1/3 Cup Coconut Milk; 1 Tablespoon Apple Cider Vinegar; 1 Teaspoon Vanilla Extract; 1 13.5 Ounces Full Fat Coconut Milk, Chilled (I use the brand Native Forest.); 1 Small Ripe Banana; 2-3 Tablespoons Lakanto Powdered Sugar

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Course Dessert

Cuisine American

Servings

Calories 126 kcal

Equipment

Large Grater
10x6 Glass Baking Dish or 2, 6" Cake Pans
Spatula
Hand Mixer or Whisk