Paleo Carrot Cake Recipe

5 from 1 vote

Oh my carrots! A new Paleo carrot cake has come to town, and it is all yours for the price of ingredients plus an hour in the kitchen.

Course Appetizer

Cuisine American

Keyword carrot, paleo cake

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 306kcal

Cost 30

Preheat oven to 350 F.
In one bowl, combine all the dry ingredients; in another bowl, whisk all the wet ingredients until well combined.
1 cup almond flour, 2 tsp. ground cinnamon, ½ tsp. ground ginger, ½ tsp. ground nutmeg, 1 tsp. baking soda, 4 eggs, 2 tsp. vanilla extract, ¼ to ½ cup raw honey, ¼ cup coconut oil, ¼ cup unsweetened almond milk, 2 tsp. tapioca flour
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.
2 cups carrots, ½ cup raisins, ½ cup pineapple
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 for 25 to 30 minutes or until set.
Let the cakes rest for 15 to 20 minutes before removing them 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.
½ cup coconut flour, ¼ cup tapioca flour, ½ cup coconut sugar
Add the coconut cream, coconut milk, and vanilla extract and mix until you get a creamy, fluffy texture.
1 can coconut cream, 2 tbsp. full-fat coconut milk, 1 tsp. vanilla extract
Spread the whipped cream over one cake, add the second layer, spread the remaining whipped cream on top, and sprinkle with chopped walnuts.
½ cup walnuts