0 from 3 votes
Paleo Carrot Cake without Nuts
This Paleo Carrot Cake tastes like an old-fashioned carrot cake just without nuts.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 273 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 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
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.
Cup of Yum
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
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.