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! Plus it only takes about 20 minutes to put together, and less than an hour to bake. It's a great way to enjoy the classic flavors of carrot cake without grains, dairy, or refined sugars! (Only 6 grams of sugar per slice.)
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🍴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.
- Pumpkin Puree - 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!
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 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, vanilla, pumpkin puree, 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 the 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!
Baking Tips
- Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
- 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.
More cake recipes!
- Gluten-Free Orange Cake (Paleo)
- Paleo Chocolate Skillet Cake (Nut Free)
- Gluten-Free Lemon Cake with Strawberry Frosting
- Gluten-Free Cinnamon Coffee Cake
After you make this Paleo Carrot Cake, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!
Recipe
Paleo Carrot Cake (Nut Free)
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! Plus it only takes about 20 minutes to put together, and less than an hour to bake. It's a great way to enjoy the classic flavors of carrot cake without grains, dairy, or refined sugars! (Only 6 grams of sugar per slice.)
Equipment
- Large Grater
- 10x6 Glass Baking Dish or 2, 6" Cake Pans
- Spatula
- Hand Mixer or Whisk
Ingredients
Dry Ingredients
Wet Ingredients
- 3 Eggs, Room Temperature
- 1 Cup Shredded Carrots About two small carrots!
- ⅓ Cup Pumpkin Puree
- ⅓ Cup Coconut Sugar
- ⅓ Cup Coconut Milk
- 1 Teaspoon Vanilla Extract
Dairy-Free Frosting (Optional)
- 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 You can sub with regular powdered sugar, 1-2 tablespoons of maple syrup, or skip it altogether!
Instructions
Making the Cake Batter
- Start by adding the cassava flour, coconut flour, cinnamon, nutmeg, clove, ginger, 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, vanilla, pumpkin puree, 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!
Dairy-Free Frosting
- For the frosting, make sure your coconut cream has be 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!
Notes
Baking Tips
- Don't over mix the wet mixture. Blend until it's combined, and then fold in the dry ingredients with a spatula.
- 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.
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.Nutrition
Serving: 1gCalories: 92kcalCarbohydrates: 15gProtein: 3gFat: 2gSaturated Fat: 1gTrans Fat: 1gCholesterol: 55mgSodium: 176mgPotassium: 89mgFiber: 2gSugar: 6gVitamin A: 3869IUVitamin C: 2mgCalcium: 34mgIron: 1mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!
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TASTES GREAT!! Fits nicely into an 8x8 glass pan; 16 brownie sized pieces. I added 1/2 cup shredded coconut, 1/2 cup chopped walnuts, and 1/3 cup raisins.
Just enough sweetness in both the cake and frosting.
Yayy!! So glad you liked it! Thanks for sharing. (: