Get the Recipe: Paleo Carrot Cake
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5.0
129 reviews
Excellent
Get the Recipe: Paleo Carrot Cake
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This Paleo Carrot Cake is so moist and fluffy! The cake has warm spices and the homemade frosting is creamy. This grain free carrot cake is great for any occasion!
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Ingredients
Carrot Cake
- 2 cups almond flour
- 1/3 cup tapioca flour
- 1/4 cup coconut flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- pinch nutmeg
- 1/4 cup dairy free milk
- 4 eggs room temperature
- 1 tsp vanilla extract
- 1/4 cup butter or ghee or coconut oil, softened
- 1/2 cup pure maple syrup
- 2 cups grated carrots about 4 to 5 large carrots
Vegan Vanilla Frosting
- 2 cans coconut milk chilled
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
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Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line three 6 inch cake pans with parchment paper.
- In a large mixing bowl, sift all dry ingredients.
- Once combined, add in all wet ingredients except grated carrots. (Note: squeeze out excess liquid from grated carrots).
- Next, fold in grated carrots. Be sure to squeeze out all excess moisture from grated carrots.
- Pour batter equally into lined cake pans.
- Then, bake for 30 to 33 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Remove cakes from oven and cool completely.
- Once cakes have completely cooled, make frosting.
- Add hardened parts of coconut milk, maple syrup and vanilla extract to a stand mixer. Whip for 1 to 2 minutes or until fluffy.
- To assemble: place one layer of cake on stand. Add frosting on top. Place a second layer of cake on top. Then, frost that cake. Finally, add top layer. Spread remaining frosting all over cake.
Notes
- Squeeze out all excess liquid from grated carrots.
- See photos above for how to line cake pans with parchment paper.
- Bake until toothpick inserted comes out clean.
- Frost cake once it has cooled completely.
- See my Vegan vanilla frosting recipe for tips and tricks!
- This cake can be made in two 8 inch cake pans. Follow the same exact recipe, but bake for 20 to 25 minutes.
Nutrition Information
Show Details
Calories
506kcal
(25%)
Carbohydrates
37g
(12%)
Protein
12g
(24%)
Fat
37g
(57%)
Saturated Fat
20g
(100%)
Trans Fat
1g
Cholesterol
83mg
(28%)
Sodium
225mg
(9%)
Potassium
427mg
(12%)
Fiber
6g
(24%)
Sugar
19g
(38%)
Vitamin A
5508IU
(110%)
Vitamin C
3mg
(3%)
Calcium
152mg
(15%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 506 kcal
% Daily Value*
| Calories | 506kcal | 25% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Trans Fat | 1g | 50% |
| Cholesterol | 83mg | 28% |
| Sodium | 225mg | 9% |
| Potassium | 427mg | 9% |
| Fiber | 6g | 24% |
| Sugar | 19g | 38% |
| Vitamin A | 5508IU | 110% |
| Vitamin C | 3mg | 3% |
| Calcium | 152mg | 15% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
129 reviews
Excellent
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