This Paleo Carrot Cake Recipe is refined sugar free, gluten free and dairy free. It’s moist, nutty and spicy, with a creamy frosting to pair it with.
Prepare ahead of time
Although this cake is not difficult to make, you will have to make sure you prepare some things ahead of time for your frosting.
You’ll need to refrigerate your coconut milk ahead of time for a thicker frosting; the cream and water will separate and you will be able to use the cream and discard the water, or use it for something else.
Also, you’ll need to soak the cashews in warm water for one hour or more to make the “cream cheese” frosting; after this, the cake preparation is pretty quick and totally worth your time!
What is a Paleo Cake made of?
A paleo diet is a diet based on foods eaten on the Paleolithic era.
Any paleo cake should be naturally gluten free, so you will find flours like almond, tapioca flour, arrowroot flour, coconut or cassava flour as ingredients.
It also should be refined sugar free. To achieve this, you’ll find that they normally have natural sweeteners like maple syrup, monk fruit or Stevia.
They will also have to be free of dairy. The use of coconut oil, olive oil, avocado oil -among others- will be used instead.
Ingredients you’ll need for these Paleo carrot cake recipe
Eggs. At room temperature so they mix more evenly with the rest of the ingredients and give more volume to the baked goods; if pressed on time, soak the eggs in warm water, completely covered, for 5 minutes.
Coconut sugar. To sweeten your cake in a healthier way
Monk fruit sweetener. Use a 1:1 ratio with normal sugar type of sweetener
Coconut oil. Moistens your cake without the need of refined oil
Vanilla extract. Good quality vanilla extract for better results
Almond flour and Coconut flour. A blend of the two gluten free flours will make the flavors more neutral; I like to use Bob’s Red Mill, but feel free to use your favorite flour. Used instead of all-purpose flour for a gluten free dessert
Baking soda. Gives softness and airiness
Apple cider vinegar. This is the acidity needed to activate the baking soda
Cinnamon, All-spice and Nutmeg. These are all of the warm spices for your carrot cake
Carrots. The main ingredient! shredded and use fresh carrots if possible
Walnuts. Give crunchiness and flavor to your carrot cake and provide healthy fats
Can of pineapples. Unsweetened. Moistens your carrot cake and give flavor
Raw cashews. Soaked for 1 hour (or more) in hot water. They will make your cashew cream cheese frosting have a creamy consistency
Coconut milk. You will need to chill it so the fat and water separate and you’re able to discard the water
Pure maple syrup. To sweeten your maple cream cheese frosting and give a deliciously warm flavor
Sea salt. Enhances flavors
Lemon juice and zest. To make the frosting more acid, and have a more “cream cheese” flavor
How to make this delicious Healthy Carrot Cake Recipe
Pre-Heat oven to 350 F. Grease the sides and line the bottom of 3 8-in cake pans with parchment paper
Beat eggs, sugars, oil and vanilla. Add the dry ingredients: Almond meal and coconut flour, salt, baking soda, vinegar, cinnamon, all-spice, nutmeg and mix
Fold in carrots the shredded carrots, walnuts and pineapple
Bake 40-45 min or until a toothpick inserted in the middle comes out clean. Let cool for 20 minutes, then remove it carefully from the cake pan and let it cool completely over a wire rack
On a separate bowl, start making your dairy free cream cheese frosting. In a food processor, blend cashews until a smooth paste forms, between 3-5 minutes. Add coconut oil, vanilla extract, maple syrup, sea salt, lemon juice and zest and blend. Set aside
With your refrigerated can of coconut milk, separate the liquid from the cream, and whip the coconut cream until fluffy. Fold into cashew mixture. Freeze for 30 minutes and whip again: you can either use it immediately or repeat this process 1-2 more times for a fluffier frosting
Layer cake, adding maple frosting in between each cake layer. Use an ice cream scoop -and use the same amount of frosting for both layers- to make sure you have an even layer. Decorate with walnuts if desired, and refrigerate for 3 hours before serving.
How to store this Paleo Carrot Cake
In case you have any leftovers, store this delicious Paleo Carrot Cake in an airtight container in the refrigerator, for up to 1 week
Follow this link for more healthier dessert recipes, or click the links below to look at some of my favorite ones:
1Cupmonk fruit sweetener1:1 ratio with normal sugar
3/4Cupcoconut oilmelted and cooled
1Tablespoonvanilla extract
2Cupsalmond flour
1/2Cupcoconut flour
1Tablespoonbaking soda
1TablespoonApple cider vinegar
1Tablespooncinnamon
1/2teaspoonall-spice
1/4teaspoonnutmeg
3Cshredded carrots
1Cchopped walnuts
1/2can crushed and drained pineapplesunsweetened
Frosting
3Cupsraw cashewssoaked for 1 hour (or more) in hot water
1/2Cupscoconut milkchilled, water discarded
1/4Cupthick coconut oil
2teaspoonsvanilla extract
1/2Cuppure maple syrup
1/4teaspoonsea salt
2Tablespoonslemon juice
1/2teaspoonlemon zest
Instructions
Cake
Pre-Heat oven to 350 F. Grease the sides and line the bottom of 3 8-in cake pans with parchment paper
Beat eggs, sugars, oil and vanilla. Add the dry ingredients: Almond meal and coconut flour, salt, baking soda, vinegar, cinnamon, all-spice, nutmeg and mix
Fold in carrots the shredded carrots, walnuts and pineapple
Bake 40-45 min or until a toothpick inserted in the middle comes out clean. Let cool for 20 minutes, then remove it carefully from the cake pan and let it cool completely over a wire rack
Frosting
In a food processor, blend cashews until a smooth paste forms, between 3-5 minutes. Add coconut oil, vanilla extract, maple syrup, sea salt, lemon juice and zest and blend. Set aside
With your refrigerated can of coconut milk, separate the liquid from the cream, and whip the coconut cream until fluffy. Fold into cashew mixture. Freeze for 30 minutes and whip again: you can either use it immediately or repeat this process 1-2 more times for a fluffier frosting
Layer cake, adding maple frosting in between each cake layer. Use an ice cream scoop -and use the same amount of frosting for both layers- to make sure you have an even layer. Decorate with walnuts if desired, and refrigerate for 3 hours before serving.
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones! Click here to read more about me, or contact me here if you want to send me a quick message.