There is nothing better than a standard dessert, like carrot cake. What about if you’re on a paleo diet and can’t eat the usual treats made with wheat flour and sugar? Fear not, bakers who care about your health! You can eat this Paleo carrot cake recipe when you want something sweet without going off your plan.

This cake is made of naturally sweet foods and healthy flours like almond and coconut. It’s the perfect mix of moist, spicy, and carrot goodness. It’s great for filling your sweet tooth after a healthy meal or as the center of attention at any party.

Paleo-Friendly Baking: Why it Works

Whole, raw foods that are similar to what our hunter-gatherer ancestors might have eaten are emphasized in the paleo diet. This means giving up refined sugars, grains, beans, cheese, and other legumes. That doesn’t mean you have to give up the pie, though!

Paleo baking gets creative by using different kinds of flour and natural sweets. Almond flour and coconut flour are mixed in this paleo carrot cake recipe to make it fluffy and crumbly, like regular wheat flour. With coconut sugar, you can add a little taste without getting your blood sugar too high.

Let’s start making this delicious paleo treat by following these easy steps!

Step-by-Step Guide

Ingredients:

• Dry Ingredients:
  • 1 ½ cups almond flour
  • ½ cup coconut flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • ¼ tsp sea salt
• Wet Ingredients:
  • 4 large eggs, room temperature
  • ½ cup melted coconut oil, cooled
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • 1 cup grated carrots
  • ½ cup chopped walnuts (or pecans)
  • ½ cup raisins (optional)

Instructions:

1. Warm up the oven to 350°F (175°C) and grease a baking pan that is 8×8 inches. Put parchment paper around the bottom to make it easy to take off.
2. The dry ingredients are coconut flour, cinnamon, ginger, nutmeg, salt, and almond flour. Put them all in a big bowl and mix them with a whisk.
3. Take a different bowl and mix the wet ingredients with a whisk. These are the eggs, melted coconut oil, maple syrup, and vanilla extract. The coconut oil shouldn’t be hot when you touch it.
4. Add the wet ingredients to the dry ones and mix them until they are just combined. That can make the cake challenging, so mix it sparingly.
5. Mix the grated carrots, chopped walnuts, and raisins (if using) in slowly.
6. Spread out the batter that you have already prepared in the baking pan.
7. Please bake it for 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean.
8. Before filling, let the cake cool all the way in the pan.

Frosting Options for your Paleo Carrot Cake

Even though this cake tastes excellent without filling, it’s even better with a little. Here are two kinds of frosting that are okay for paleo diets: 

Cashew Cream Frosting: Soaked cashews, coconut milk, maple syrup, and a little vanilla flavor are used to make this rich and creamy frosting. It tastes great and is a great dairy-free alternative to cream cheese filling. 

Avocado Chocolate Frosting: This unique and tasty frosting is made with avocado as the base and cocoa powder, maple syrup, and a squeeze of lime juice mixed in. It’s a healthy choice that tastes surprisingly rich for chocolate fans.

Tips for the Perfect Paleo Carrot Cake:

• For the best results, use good products. The texture and taste will be very different if you use fresh almond flour and coconut flour. 
• Before you use them, make sure the eggs are at room temperature. This will help them mix into the batter more evenly. 
• Refrain from mixing the batter too much. This can make the cake tough and thick. 
• Put a loose tent over your cake with aluminum foil in the last few minutes of baking if the top starts to brown too fast. 
• Before filling, let the cake cool all the way down. If the cake is warm, the filling will melt, making it hard to spread.

Your Paleo Carrot Cake Recipe Questions Answered

Can I use a different type of nut flour besides almond flour?

No, you can’t use almond flour instead of hazelnut flour, cashew flour, or sunflower seed flour. But there may be some differences in the taste and appearance.

Can I make this recipe nut-free?

Of course! Leave out the chopped walnuts and switch out the almond flour for sunflower seed flour.

Is there a dairy-free option for the frosting?