There are a great many Paleo carrot cake recipes out there, each one more moist and delicious than the next. Today, we are gifting you our version and we do hope that you take an enormous forkful from it! Since you are going all out to impress your guests, or rather just to satisfy your own cravings, you won’t want to miss out on the whipped cream. It is like a decadent non-marshmallow cream, that will leave you with an empty bowl, should you sample too much before the carrot cakes are out of the oven.
So, if it is gluten-free, dairy-free and refined sugar-free, what’s in it? Carrots, pineapple, raisins and nuts to be sure, along with the traditional carrot cake spices, but instead of grain-based flours there will be almond and coconut flour along with some tapioca flour (cooks tip: flour blends often reward you with the best textures, so it pays to experiment in the kitchen). Instead of sugar you will be using raw honey – to your health, we say! Bake this cake and eat a slice before dinner, just because you can. And we know you will, because it is extremely hard to resist once the coconut whipped cream is snowingly covering it all…
Of course, you won’t be needing any more dessert after this slice of rich cake, but if you really need something to wash it down, then a cashew latte may do nicely to quench your thirst. Otherwise, a good old cup of black coffee or steaming tea will bring the ambience of the café right home to you.
Paleo Carrot Cake Recipe
Protein: 5g / %
Carbs: 35g / %
Fat: 19g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup tapioca flour
- 2 cup carrots, shredded
- 1/2 cup pineapple, chopped
- 1/2 cup raisins
- 1/2 cup walnuts, roughly chopped + some for garnish
- 2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. ground nutmeg
- 1 tsp. baking soda
- 4 eggs, beaten
- 2 tsp. vanilla extract
- 1/4 to 1/2 cup raw honey
- 1/4 cup coconut oil, melted
- 1/4 cup unsweetened almond milk
Whipped Cream Ingredients (optional)
- 1/2 cup coconut sugar
- 2 tsp. tapioca flour
- 1 can coconut cream
- 1 tsp. vanilla extract
- 2 tbsp. full-fat coconut milk
- Preheat oven to 350 F.
- In one bowl combine all the dry ingredients, in another bowl whisk all the wet ingredients until well combined.
- Pour the wet mixture over the dry ingredients and mix until everything is well blended.
- Add the carrots, raisins, and pineapple to the batter and mix again.
- Divide the cake mixture equally between two 8-inch cake pans lined with parchment paper. If using larger or smaller cake pans, you’ll need to adjust the cooking time accordingly.
- Bake in the preheated oven 25 to 30 minute or until set.
- Let the cakes rest 15 to 20 minutes before removing from the pans.
- To make the whipped cream, blend the tapioca flour and coconut sugar in a food processor until you get a fine powder.
- Add the coconut cream, coconut milk and vanilla extract and mix until you get a creamy, fluffy texture.
- Spread the whipped cream over one cake, add the second layer, spread remaining whipped cream on top and sprinkle with chopped walnuts.