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5.0 from 6 votes

Paleo Carrot Cake with Almond Flour

An easy-to-make dessert that's both indulgent and gluten-free, this Paleo Carrot Cake With Almond Flour and cashew "cream cheese" frosting is perfect for any occasion.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
2 hrs
Total Time
3 hrs 5 mins
Servings: 16 Slices
Calories: 519 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cake:
  • 2/3 cup unsweetened coconut flakes plus additional for garnish
  • 1/2 cup raw pecans
  • 3 cups almond flour (270 grams)
  • 1 1/4 cups tapioca starch (152 grams)
  • 1 1/2 cups coconut sugar
  • 2 tablespoons + 1 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 4 large eggs at room temperature
  • 2 large egg yolks
  • 6 tablespoons coconut oil melted
  • 1 tablespoon vanilla extract
  • 2 cups carrots (200 grams) grated
  • 1 cup crushed pineapple drained
For the frosting:
  • 2 1/4 cups roasted, salted cashews (300 grams) soaked in water overnight
  • 3/4 cup unsweetened almond milk
  • 6 tablespoons + 2 teaspoons honey
  • 2 teaspoons vanilla extract
  • 3 tablespoons coconut oil melted

Instructions

    Cup of Yum
  1. Preheat your oven to 350℉. Spread the coconut flakes and pecans over two separate baking sheets and bake until the coconut is lightly golden brown and the pecans darken and smell nutty, about 2-4 minutes for the coconut (watch closely as it burns quickly) and 10-12 minutes for the pecans. Set aside.
  2. Line the bottom of two 9-inch cake pans with parchment paper and rub the sides with coconut oil.
  3. In a medium bowl, stir together the almond flour, tapioca starch, coconut sugar, cinnamon, baking soda, salt, and nutmeg.
  4. Chop the pecans and stir them into the flour mixture, along with the toasted coconut.
  5. In a separate large bowl, use an electric hand mixer to beat the eggs, egg yolks, coconut oil, and vanilla until smooth and mixed. Add the dry ingredients and stir by hand until well mixed.  
  6. Place the grated carrot on a thin kitchen towel and wring out until you've gotten as much water out as possible. Do the same with the pineapple. You want them both to be nice and dry.
  7. Stir the coconut and pineapple into the batter until well mixed.
  8. Divide between the two cake pans (I like to use a digital kitchen scale for accuracy) and bake until brown and a toothpick inserted in the center comes out clean, about 30 to 32 minutes. Let cool completely in the pan.
  9. Once cooled, drain the cashews and place them in a large food processor (mine is 10 cups) along with the milk, honey, and vanilla. Process for 1-2 minutes, until everything starts to smooth out.
  10. With the food processor running, stream in the oil. Blend, stopping to scrape down the sides as necessary, until smooth and creamy. Place the frosting in the fridge for 1 hour to firm up.
  11. Remove the cakes from the pans and place one cake bottom-side up on a plate or cake stand. Spread 1 cup of the frosting in the middle and place the top cake on bottom side up.
  12. Spread a very thin layer of frosting all over the cake, and then place in the freezer until it just begins to set, about 45 minutes to 1 hour.
  13. Spread the rest of the frosting all over (I like to use an offset spatula) and garnish for more coconut if desired.
  14. If you chill the cake again before serving, let it come to room temperature before slicing.

Nutrition Information

Calories 519kcal (26%) Carbohydrates 51g (17%) Protein 10g (20%) Fat 33g (51%) Saturated Fat 12g (60%) Polyunsaturated Fat 2.7g Monounsaturated Fat 7.8g Cholesterol 70mg (23%) Sodium 465mg (19%) Potassium 203mg (6%) Fiber 4.3g (17%) Sugar 30.3g (61%) Vitamin A 39IU (1%) Vitamin C 4mg (4%) Calcium 9mg (1%) Iron 14mg (78%)

Nutrition Facts

Serving: 16Slices

Amount Per Serving

Calories 519

% Daily Value*

Calories 519kcal 26%
Carbohydrates 51g 17%
Protein 10g 20%
Fat 33g 51%
Saturated Fat 12g 60%
Polyunsaturated Fat 2.7g 16%
Monounsaturated Fat 7.8g 39%
Cholesterol 70mg 23%
Sodium 465mg 19%
Potassium 203mg 4%
Fiber 4.3g 17%
Sugar 30.3g 61%
Vitamin A 39IU 1%
Vitamin C 4mg 4%
Calcium 9mg 1%
Iron 14mg 78%

* Percent Daily Values are based on a 2,000 calorie diet.