Paleo Carrot Cake

If you want to know my favorite cake, Carrot Cake is definitely in the top five. Maaaybbbbeeee top three. And Easter, even if you’re doing it Zoom-style or by yourself this year, deserves this Paleo Carrot Cake!

And because I’m not one to futz with a layered cake, I made these into carrot cake bars with a homemade vanilla bean cashew cream frosting. Trust me, after you make these, I dare you to stop at just one 😛

Ingredients in this Paleo Carrot Cake

Almond Flour – instead of using whole wheat or gluten free flour, the cake batter is made is made with almond flour, my favorite flour that keeps this recipe both gluten and grain free

Coconut Flour – I typically add a few tablespoons of coconut flour to any almond flour based cakes as it helps thicken up the batter

Eggs – 2 eggs are used to help keep this cake moist

Coconut Oil – also used to ensure the carrot cake doesn’t dry out during baking

Coconut Sugar – just a 1/2 cup is used to give this cake the sweetness it needs

Maple Syrup – I’ve found that combining coconut sugar and maple syrup helps to create a really moist crumb, and evenly sweetened cake

Vanilla Extract – goes into pretty much all of my cake recipes, included this one!

Warming Spices – including cinnamon, ginger, and nutmeg

Carrot Cake Add in’s – unsweetened shredded coconut flakes, walnuts, and raisins, and last but not least, shredded carrots

Substitutions

• Feel free to use canned coconut milk instead of the coconut oil
• Don’t have any of the spices? Just leave them out! Cinnamon is the most important, and you could even sub pumpkin pie spice!
• I used these shredded toasted coconut flakes because I like how fine they are, but I’ve also used chunky coconut flakes too.
• Mix up your add in’s and leave out anything you don’t like!

How to make these Paleo Carrot Cake Bars

1. These bars couldn’t be easier! Start by whisking together your dry ingredients so they are evenly combined, including the almond flour, unsweetened shredded coconut flakes, coconut flour, ground cinnamon, ground ginger, nutmeg, baking powder and baking soda.
2. In a separate large mixing bowl, whisk eggs, coconut sugar, coconut oil, maple syrup, and vanilla extract. Add flour mixture and fold into batter until just combined.
3. Lastly, stir in your add ins – the shredded carrot, raisins, and walnuts – removing, keeping, or adding whatever you prefer. Stir until evenly combined. Keep in mind that at this point the batter will be very thick!
4. Use a spatula to spread the batter in an even layer on the bottom of the parchment lined 8” x 8” pan, and bake 38-45 minutes, or until a knife inserted in the middle comes out clean. That’s it for the cake!
5. For the frosting, feel free to use a store-bought option or make your own! I topped mine with a homemade vanilla bean cashew cream frosting that keeps this recipe dairy free.
6. To make the frosting, you’ll want to add soaked raw cashews, coconut cream, and lemon juice to a high speed blender and process for ~5 minutes on low to medium low until you have reached a smooth consistency and no small pieces of cashew remain. You *definitely* need a high speed blender for this otherwise the cashews won’t break down entirely and you’ll end up with a gritty frosting.
7. Next, add remaining ingredients (lemon zest, vanilla bean pasta, vanilla extract, pinch salt, powdered sugar) and blend for an additional 30 seconds – 1 minute on low/medium until evenly combined. While the powdered sugar makes the frosting not paleo, you could substitute a homemade coconut sugar powdered sugar. I’ve never made before, but I found a recipe for it here.
8. For a thinner consistency, move to the freezer for 1 hour and then move to the fridge. For a thicker consistency, move to the freezer for 3-4 hours. Remove and stir with a spoon, then move to the fridge to store. 
9. Once the cake has cooled, top with frosting and sprinkle with cinnamon. Enjoy your gluten free carrot cake!

Baking tips

1. Don’t over-mix batter – this will ensure the cake doesn’t dry out in the oven.
2. Use parchment paper – I hate when cake sticks to the pan, so I always make sure to use parchment paper!
3. Test cake early – Since all ovens are different in terms of how quickly they heat, make sure you start testing your cake around 35 minutes. When you stick a knife or toothpick in it should come out mostly clean with no batter. Make sure to stick towards the middle of the cake as that is the part that cooks last.

Here’s why I love this Paleo Carrot Cake Recipe

• Moist and fluffy. No dry carrot cake here!
• Filled with warming spices like cinnamon, ginger, and nutmeg.
• My favorite carrot cake add in’s – a heaping cup of shredded carrots, plus shredded coconut flakes, raisins, and walnuts.
• Clean ingredients, keeping this cake gluten free, grain free, dairy free, and paleo!
• Lush homemade vanilla bean cashew cream frosting! I’m usually a cream cheese frosting girl, but this homemade stuff was so much better, and didn’t leave me feeling a huge sugar crash.

Baking Modifications

Are you looking for paleo carrot cake muffins instead? You can totally use the same recipe, and just bake in a muffin pan of your choice instead!

To make into paleo carrot cake cupcakes, just add the vanilla bean cashew cream frosting 🙂

Another great baking modification would be to make this into more of a breakfast, paleo carrot cake loaf. For this, you would bake in a parchment-lined 9×5 pan, and just make sure to increase your cooking time to around 55-60 minutes.

Now If you’re looking for other Carrot Cake recipes, you’re in luck! I’ve teamed up with three other foodie friends of mine to all create fun recipes for Easter. Here are some other recipe ideas in case just one carrot cake recipe isn’t enough!

First up, are these amazing Carrot Cake Bites from my friend Julia, who runs the blog, Delight Fuel. If you don’t follow her already, Julia focuses on recipes that are unprocessed, and free from gluten, dairy and refined sugar.

These scrumptious little No-Bake Carrot Cake Bites taste just like a traditional slice of carrot cake, but are so much healthier. They are raw, vegan, naturally sweetened, and super easy to make. This is the perfect treat to make and enjoy at home during the holidays!

Second, Gina, from Healthy Little Vittles made these amazing Carrot Cake Doughnut Holes! A classic carrot cake converted to a breakfast recipe with a gluten-free, vegan, grain-free twist. These Carrot Cake Doughnut Holes are made with simple ingredients and baked in the oven for only 6-8 minutes, rolled in coconut sugar, powdered sugar, or both and then dunked in a vegan cream cheese dipping sauce! Traditional carrot cake ain’t got nothin’ on these doughnut holes 🙂

Lastly, Natalie, from Feasting on Fruit made these delicious Sun Butter Cake Pops! Your favorite springtime cake on a stick, these Easy SunButter Carrot Cake Pops have a vegan paleo no-bake center, tangy lemon glaze, and sweet coconut coating!

Thank you so much for checking out the recipe for this Paleo Carrot Cake that I personally will be making for this year’s virtual Easter. If you’re not a carrot cake fan (gasp!), another tasty cake recipe to make would include this Banana & Coconut Cream Cake and a great savory brunch idea would be these Vegetarian Walnut Sausage Patties.

If you make, I would love (now more than ever!), to check out your photos and remakes on social media. I’ll make sure to share on my stories if you tag me on instagram (@themindfulhapa), just make sure your profile is set to public so I can see your tags. Otherwise, you can also send me a screenshot and I would love to share 🙂

Happy early Easter, friends! Thinking of everyone, and sending out virtual hugs!

Paleo Carrot Cake

Prep: 15 minutes minutes

Cook: 40 minutes minutes

Total: 55 minutes minutes

Servings: 9 slices

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Not only is this Paleo Carrot Cake gluten free, grain free, and dairy free, but it is also the most MOIST & FLUFFY cake you'll ever try! This cake is kept moist thanks to the coconut oil, and only lightly sweetened with maple syrup and coconut sugar. It's also loaded with the best carrot cake add-ins like shredded carrots, coconut flakes, walnuts, and warming spices to give it the traditional carrot cake flavor you're used to. Topped with a super creamy, homemade vanilla bean cashew cream frosting and you have yourself the perfect better-for-you carrot cake!

Ingredients

Paleo Carrot Cake

• 3 cups fine almond flour
• ½ cup unsweetened shredded coconut flakes
• 3 tbsp coconut flour
• 2 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp nutmeg
• 2 tsp baking powder
• ½ tsp baking soda
• 2 ea large eggs
• ½ cup coconut sugar packed
• ½ cup coconut oil melted & cooled
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ cup shredded carrot packed, (~1 medium carrot)
• ⅓ cup raisins
• ½ cup walnuts rough chopped (or sub pecans)

Vanilla Bean Cashew Cream Frosting

• 1½ cups raw cashews soaked overnight
• ½ cup coconut cream ⠀ from refrigerated can of coconut milk
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 2 tsp vanilla bean paste leave out and sub additional vanilla extract if you don’t have
• 1 tsp vanilla extract
• 1 cup powdered sugar

Instructions

Paleo Carrot Cake

• Preheat oven to 350 degrees. Line a 8"x8" pan with parchment paper and set aside.
• In a small bowl, whisk together almond flour, unsweetened shredded coconut flakes, coconut flour, ground cinnamon, ground ginger, nutmeg, baking powder and baking soda. Set aside.
• In a large mixing bowl, whisk eggs, coconut sugar, coconut oil, maple syrup, and vanilla extract. Add flour mixture and blend until just combined.
• To the batter, add the shredded carrot, raisins, and walnuts. Stir until evenly combined - batter will be very thick.
• Spread the batter on the bottom of the parchment lined 8” x 8” pan. Bake 38 - 45 minutes (mine took 38 minutes) or until a knife inserted in the middle comes out clean.
• Once the cake has cooled, top with frosting and sprinkle with cinnamon. Enjoy!

Vanilla Bean Cashew Cream Frosting

• Prepare your frosting. In a high speed blender, add soaked raw cashews, coconut cream, and lemon juice. Process for ~5 minutes on low to medium low until you have reached a smooth consistency and no small pieces of cashew remain.
• Add remaining ingredients (lemon zest, vanilla bean pasta, vanilla extract, pinch salt, powdered sugar) and blend for an additional 30 seconds - 1 minute on low/medium until evenly combined.
• For a thinner consistency, move to the freezer for 1 hour and then move to the fridge. For a thicker consistency, move to the freezer for 3-4 hours. Remove and stir with a spoon, then move to the fridge to store.

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