Paleo Carrot Cake without Nuts

Name: Paleo Carrot Cake without Nuts
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 tablespoon Palm Shortening or Butter; 1 cup coconut sugar; 1 teaspoon vanilla extract; 1/2 cup orange juice; 3/4 cup coconut milk; 2 eggs; 2 cups Nut/Cassava Free Beth Blends Grain Free Flour; 1/4 teaspoon salt; 2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 2 cups carrots

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5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
8 servings
Calories
273 kcal
Course
Dessert
Cuisine
American

Paleo Carrot Cake without Nuts

Jessica Carroll

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This Paleo Carrot Cake tastes like an old-fashioned carrot cake just without nuts.

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Ingredients

Servings

1 tablespoon Palm Shortening or Butter
1 cup coconut sugar maple sugar is a good substitute to keep it completely nut free
1 teaspoon vanilla extract can substitute 1/2 teaspoon Vanilla Powder
1/2 cup orange juice pineapple juice is more traditional and a good substitute
3/4 cup coconut milk can substitute with milk of your choice, just make sure it’s full fat
2 eggs
2 cups Nut/Cassava Free Beth Blends Grain Free Flour
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
2 cups carrots shredded

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Instructions

Preheat oven to 350 degrees. Prepare 8” cake pan by lining bottom with parchment paper and adding shortening to the sides.
Combine the sugar, vanilla extract, orange juice, coconut milk and eggs into a large mixing bowl.
Next add the flour, salt, cinnamon, ground ginger, ground ginger and ground cloves into the bowl. Stir until combined.
Fold in the shredded carrots then pour batter into the prepared bake pan.
Bake 45 minutes or until inserted knife comes out clean.
Let cake cool on wire rack and then transfer to serving platter for frosting.

Notes

Use your favorite vanilla or cream cheese frosting.
The Nut/Cassava free Grain Free Flour Blend is ideal. However, the Grain Free Flour Blend can be used. You’ll need to add 1/2 cup pumpkin puree to the wet ingredients. The texture of the cake with be slightly different but it’s a good substitute. Just keep in mind that the Grain Free Flour Blend has coconut which would mean that it would no longer be nut free.
If you’re looking for an eggless version, try this AIP Carrot Cake (coming soon).
Make sure to remove parchment paper before frosting.

Nutrition Information

Show Details

Serving 1serving Calories 273kcal (14%) Carbohydrates 52g (17%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 5g (25%) Polyunsaturated Fat 0.4g Monounsaturated Fat 1g Trans Fat 0.1g Cholesterol 45mg (15%) Sodium 165mg (7%) Potassium 205mg (6%) Fiber 2g (8%) Sugar 16g (32%) Vitamin A 5482IU (110%) Vitamin C 10mg (11%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 273 kcal

% Daily Value*

Serving	1serving
Calories	273kcal	14%
Carbohydrates	52g	17%
Protein	2g	4%
Fat	7g	11%
Saturated Fat	5g	25%
Polyunsaturated Fat	0.4g	2%
Monounsaturated Fat	1g	5%
Trans Fat	0.1g	5%
Cholesterol	45mg	15%
Sodium	165mg	7%
Potassium	205mg	4%
Fiber	2g	8%
Sugar	16g	32%
Vitamin A	5482IU	110%
Vitamin C	10mg	11%
Calcium	42mg	4%
Iron	1mg	6%