The perfectly moist, sweet, and subtly spiced Paleo carrot cake with a coconut “cream cheese” frosting made with cashews. It’s gluten free, grain free, dairy free, and refined sugar free, yet you’d never guess!
My love for cashew cream cheese frosting continues, and WOW, guys, this paleo carrot cake might be my favorite “vehicle” for it yet.
In fact, the carrot cake itself, sans frosting, is so good that Adam ate all of the frosting-less-first-try-version over the course of 2 days. This is legit carrot cake, my paleo friends, in all its sweet orange glory.
That sounded sort of weird, didn’t it? A good cake does that to me, I guess. Along with the hint of spring fever (okay today is like 20 degrees, but last week it was 70, so yes, the hint) that’s making me want to go carrot-wild.
I’m not exactly sure when I got it in my head that I needed to make the perfect paleo carrot cake, but whatever it was, I was fiercely determined to get it totally right.
That resulted in making the carrot cake three times – the first time it was good, but I made it in 3 layers instead of 2, which was too thin and just meh.
Who really wants to shred all those carrots and then come out with meh? Nope, don’t think anyone’s into that.
The second time around I changed a few measurements, added apple cider vinegar and made it a double instead of triple layer cake.
A triple layer cake was a bit too ambitious and unrealistic – I like to create recipes that people will actually MAKE, and not ones that make you feel exhausted simply thinking about making them.
I hope this carrot cake doesn’t look exhausting! It’s not – although making it 3 times tested my sanity slightly.
The third time (and 2 bags of carrots later) I confirmed that this is the most perfect paleo carrot recipe that there must be in the world. Well now don’t I sound arrogant! I’m not, I’m just persistent and a bit of a perfectionist. All for your benefit.
Anyway, I frosted it, CUT INTO IT (moment of truth) and took a bite. Well holy carrot cake heck – I was quite pleased!
As for the ingredients – they are all straightforward, though I admit I used quite a few. All in the name of flavor and texture, of course!
Trust me – I wish I could’ve gotten the same type of texture from just one type of flour, but, I’ve found that a blend often yields the best results.
As for the frosting – I’m obsessed with this stuff. I used my coconut cashew “cream cheese” frosting which I debuted a few weeks ago and used for my chocolate cupcakes.
I HIGHLY recommend two things regarding this frosting: first, that you make it (haha) and second, that you make it the day before so you can chill it overnight. Chilling overnight thickens this frosting beautifully and gives it perfect texture to get a nice thick layer on the cake.
Plus, you reduce your workload the day of, which is always a plus in my book!
Ready to bake a cake with me? Let’s go!
Paleo Carrot Cake with Coconut “Cream Cheese” Frosting
Paleo Carrot Cake with Coconut "Cream Cheese" Frosting
Ingredients
- 4 eggs room temperature
- 1/2 cup pure maple syrup
- 1/3 cup coconut oil melted and cooled to almost room temperature
- 1/4 cup unsweetened almond milk
- 1 Tbsp raw apple cider vinegar
- 2 tsp pure vanilla extract
- 1 1/4 cups blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup tapioca flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 Tbsp ground cinnamon
- 1/2 tsp ground ginger
- Pinch nutmeg
- 2 and 1/2 cups shredded or grated, carrots (I use my food processor shredding attachment)
- 1/2 cup raisins
- 1 batch coconut cashew “cream cheese” frosting**--Click link for my recipe
- finely chopped pecans or walnuts for garnish
Instructions
-
Recipe Note*** Prep time includes the time to cool before frosting, but NOT the time to make/chill the frosting
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Preheat your oven to 350 degrees and line two 8" round cake pans with circles of parchment paper*.
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In a medium bowl, combine the dry ingredients - almond, coconut, and tapioca flours, baking soda, salt and spices, set aside.
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In a larger bowl, with an electric hand mixer, beat together the eggs, maple syrup, almond milk, cider vinegar, coconut oil and vanilla on low/med speed. Add the dry mixture to the wet and beat on low speed until fully combined and a thick batter forms. Remove the mixer and gently fold in the shredded carrots and the raisins.
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Divide the batter equally between the two cake pans, scraping the bowl to use all the batter (remember to line with parchment paper first!)
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Bake both layers in the preheated oven for 22- 25 mins or until toothpick comes out clean.* Cool in the cake pans for 30 minutes, then carefully remove from cake pans (use the parchment to help) and transfer to wire racks to cool completely to room temp before frosting.
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Frost the cake with the coconut cream cheese frosting**, garnish with finely chopped pecans or walnuts, serve, and enjoy!
Recipe Notes
*I made this into a double layer 8" cake, however you can make it a single layer in a 9-10 inch pan, though the baking time will increase to about 30 minutes, give or take depending on your oven
**I recommend making this a few hours ahead of time, or the day before, since it thickens up to a great consistency when chilled in the refrigerator overnight, plus it will cut down on the workload when you make the cake.
Nutrition
What I Used to Make My Paleo Carrot Cake:
Want more Paleo cake recipes? Try one of these!
Chocolate Cupcakes with Coconut Cream Cheese Frosting
Triple layer chocolate macaroon cake
Paleo Vanilla Cupcakes with Chocolate Ganache
Chocolate Chip Cookie Cupcakes
Tell Me!
Has spring hit you yet? Have you caught the fever?
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!
Emily says
I LOVE that you were persistent, cause it looks absolutely scrumptious; no one would ever guess that it’s Paleo; it’s so scrumptious looking. I think the biggest thing I’ve learned from my blogger friends is persistence and patience; it amazes me to see how many time you test recipes t ou get them just right. I know that your readers appreciate it, including me.
Michele says
Thanks Emily! Persistence isn’t easy but the times that it works out make it worth it 🙂
Kitty says
The cashews…are they measured before or after chopping?
thanks!
Michele says
before, there is no need to chop them
Lena says
Hi Michelle,
Your cake looks absolutely Amazing and I would love to make one 🙂 I bet it was Fabtabulous! I was wondering if you might be able to help me, I am looking for a Sugar Free Crusting Buttercream Icing, you see my 36th Birthday is Comming up in June and I’m making my cake look like a wedding cake! OmG it is going to be out of this world i have already Started planning for it right after Christmas :)) I’m going to subscribe to you and im really hoping you could help me out I have looked everywhere and I cannot find the purfect SugarFree buttercream crusting icing. I’m also making my own Tiered Cake pan it’s going to be 5 tiers and decorated to the Hills Ohhh I am So Excited 😀 You see I have went All Keto about 3 mo. Ago and I’m loving it so I would love to make a Beautiful Sugar Free/Keto Chocolate cake with the Purfect Icing on top. I Thank You so Very Much And I Greatly Appreciate It!
Sincerely Lena
Michele says
I am not much of an expert in the sugar free/keto area and I’m not sure I’d be help with the frosting! Have you found anything on Pinterest? Are you looking for it to be dairy free as well as sugar free? I will check out a few recipes and let you know if I see something that matches what you want 🙂
Janet Geiger says
I’ve always made my carrot cake with crushed pineapple… can you come up with a way to incorporate it into this recipe? I think it would really be amazing.
Thanks,
Janet Geiger
928-301-4545
Yogabody2@aol.com
Kristi says
Here is a recipe from one of my favorite bloggers. It isn’t cake, but these carrot cake magic cookie bars look amazing! And their loaded with pineapple! Hope this helps!
http://www.foodfaithfitness.com/carrot-cake-paleo-magic-cookie-bars/#comment-863648
Michele says
Ooh those look good! Love her as well 🙂
Michele says
I think the cake is sturdy enough to handle maybe 1/4 cup crushed pineapple as long as it’s well drained? If you want to add more, I’d say to add a bit more almond flour (say 1/4 cup) although I’m not sure about that measurement since I haven’t tested it. You could also try adding the pineapple and leaving out a Tbsp each of the coconut oil and almond milk since you’ll have more moisture there. I hope you do wind up testing it out!
Linda says
That’s the only way I make carrot cake!! I add one can of pineapple chunks in juice, drained well. I add it to the carrots in the food processor. Moist delicious carrot cake!! Or cupckes
Laura says
It’s still snowing here but I’m SO ready for spring! This cashew cream cheese frosting in on my list to try this week! And carrot cake is my all time favorite! YUM!
Michele says
You would love this one then!!
Real Food with Dana says
Heck YES Michele!! I loooove carrot cake so much but haven’t been able to find a paleo recipe that’s really hit the spot – I’m a perfectionist too! Can’t wait to try this one out for easter!
Michele says
Ooh I know you’ll love this! Thanks Dana 🙂
Anke says
Hi Michele!
I would love to try this carrot cake. Sometimes it’s a little bit tricky to convert the recipes (living in Switzerland) so, is there a difference between tapioca flour and tapioca starch? Because I got tapioca starch (and have been using it for cooking (mainly to put into gravy) 🙂
Thank you for your replay.
Greetings from Switzerland
Anke
Michele says
Yup that is the same stuff to my knowledge, so it should work perfectly 🙂
Anke says
This carrot cake is amazing! Thank you so much for the recipe. It worked perfectly with the tapioca starch. Too bad I don’t know how to upload a picture, but it tasted AND even looked great ??????
Valerie Roman says
Hello Michelle, I remade the cake and must of not followed measurements the first time. OMG! A HOMERUN! Thank you so much for sharing. I will not only follow but try a lot of your recipes. This is a new lifestyle for us. My hubby, Mom, daughter and 18 month old granddaughter. Love the change!
Michele says
So glad you’re loving paleo and the recipe worked out! I have to say this one is one of my very favorites and great to get in the mood for spring 🙂
christine says
This was amazing and not hard. The frosting had a strong maple flavor which is odd since I didn’t use maple…lol. Would like to thicken it up a bit more too but wonderful and no, would never know it was paleo!
Michele says
Maybe the cashew component gave it a maple taste? To thicken the frosting I typically chill it overnight and it’s perfect 🙂 So glad you liked it!
Kitty says
I love carrot cake and am going to try this cake tomorrow! I don’t suppose you could use almond milk in place of the coconut cream for the frosting…?!
Michele says
No, it would be way to runny! Hope it worked out!
Jennifer Candelaria-Crews says
Can I use coconut milk instead of Almond milk?
Melissa says
I would just like to say this was my first attempt at a paleo cake and it was fantastic! So good I took it to work and didn’t tell coworkers that it was “healthy cake” and they ate it up! Thank you for the great recipe 🙂
Do you happen to know nutrition info for this? Net carbs, protein, calories etc? Thanks again
Michele says
Wow! Thrilled to hear that! I don’t calculate nutrition but if you’re very curious this online calculator should help: https://www.myfitnesspal.com
eden says
since i am not a master baker, this might be a dumb question.
would this hold up as cupcakes? would i have to make any changes other than the baking time?
this would be perfect for my best friend’s bridal shower, but there are so many coming that a cake would be hard to make enough for everyone
Michele says
Yes I think it would work fine, I’m thinking 12 cupcakes? Not entirely sure. I would line the pan with cupcake liners and fill the cups about 3/4 of the way since they won’t rise all that much. The bake time would likely be around 20 minutes but make sure you watch them so not to overbake. You can test with a toothpick for doneness and if it comes out clean, they’re ready 🙂
Nancy L. says
Found your paleo carrot cake (minus frosting) recipe on Pinterest. Made it tonight (with minor substitutions keeping proportions and method the same). Wonderful.
Michele says
Greeting!…..any chance you can recommend an #egg substitutefor your carrot cake recipe?……Thank you☺
Michele says
Hmm, I haven’t ever personally tried to sub chia or flax eggs in recipes, from what I heard it can work well with one or two eggs and might be tricky after that. If you do try, here is a reference for how to do this: http://detoxinista.com/how-to-make-flax-eggs-or-chia-eggs/
CD says
Would this freeze well? Even just the cake, thaw, then frost it… ?
Michele says
Definitely not the frosting, but I think the cake can be frozen. I haven’t tried it with this one though so not positive!
Megan says
Made the cake yesterday and it was delicious but can it be frozen or how long will it keep?
Megan says
Sorry just saw the comment above. How long do you think the cake will last? I have lots leftover and don’t want it to go to waste.
Dave says
Is there any want to substitute crushed pineapple instead of using raisins? Hope so.
Neither my daughter or I can do gluten or dairy, so I’m looking forward to trying this recipe.
Michele says
Yes, I think you can do that as long as you squeeze it to get rid of all the excess water before adding it in. I also have a carrot cake bread that’s nut free and includes crushed pineapple, here it is: https://www.paleorunningmomma.com/pineapple-carrot-cake-bread-paleo/
cakengifts.in says
This cake is loved very much by my whole family So we make this cake twice or thrice in a month. We want to give thinks to you by heart for giving such superb recipe.
Michele says
I’m SO thrilled you guys like it!
A says
My family was very skeptical about this cake. However, we all agreed it was delicious! I used dates (1/2 cup processed with a little bit of water) to sweeten it instead of maple syrup. I found a pineapple mango jam to fill the cake with, and it was absolutely delicious!
Unfortunately, I did not try the frosting. I attempted to frost it with seven minute frosting (sweetened with honey), but it didn’t turn out well.
Thank you so much for the great recipe!
Michele says
So glad you liked it! It’s good even without the frosting I think!
Brenda says
How many calories and sugar it’s in this cake?
Angela says
I made this recipe for a kids party and it was amazing! Every kid ate their piece and the adults couldn’t say enough good things about it. I added squeezed crushed pineapple to mine (about 1/2c I think) and it was perfect. One lady said it was the best birthday cake she’d ever eaten and I had to agree!
Natalie says
Hello. I was wondering if you or anyone has tried this carrot cake recipe using liquid stevia before? Thanks
Joelle says
Hello,
Instead of using coconut and tapioca flour, could you just use all almond flour?
Lauren says
This cake is so good! I made it pretty much exactly as stated, except I used dates instead of raisins (just because I didn’t have any raisins!). It was SO good, and my boyfriend’s non-raw-paleo appreciating mum and sister really raved about it too. (I’m slowly trying to convert him… it’s slow going!!) Thanks Michele 🙂
Michele says
So happy you guys liked it! Woohoo!
Jennifer says
Could you please put a link to the frosting recipe? It’s not coming up when I click it for some reason. Thanks!
Michele says
Just added it back in! Lost it while updating to a new recipe plugin, thanks for letting me know!
tom says
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Melissa says
This was absolutely AMAZING! I made it for my family and everyone raved about how good it was. I have been asked to make it again for my family but I was wondering if the cake part could be made a day or two in advance and stored in the fridge?
Michele says
Hi! Thrilled you guys liked it! The layers can be kept in the fridge for about a day, possibly up to two without any noticeable difference.
Elizabeth says
Hi Michelle, I’m looking forward to making this cake for a friend’s birthday this weekend. Can you clarify the coconut oil measurement? I have already liquid coconut oil; can I use 1/3c of this, or do I need to do 1/3c solid coconut oil and then melt that? Thanks for letting me know!
Michele says
I believe 1/3 cup liquid will work fine 🙂
Kendall says
This looks amazing! Unfortunately I can’t have Tapioca Flour. How would you adjust the recipe to remove that ingredient? Any ideas? Thanks!
Michele says
You can use arrowroot, which I think should sub in well 1:1 OR add 1/4 cup more almond flour to omit tapioca. I haven’t tried it, but from my experience I think that should work pretty well 🙂
Leah says
My cakes didn’t rise 🙁
Not sure what I did wrong but I did follow the recipe
I haven’t tasted yet…only a small piece of one of the layers and it tasted yum but just didn’t rise up
Michele says
This cake doesn’t rise a whole lot but sorry to hear it didn’t work out!
Leah says
Actually after I put the two pieces together and added the cream it was perfect! Everyone loved it. Thank yoi!
Kelli says
I made this for Christmas bc my bf loves carrot cake and he is not a healthy eater (I’m trying to change that! Lol)
It was so good and not crazy difficult to make! I’ll be making this again!
Michele says
So glad you guys enjoyed it!
Esther says
Hi there, I only have one 8 inch cake pan, could I cooked the whole thing in there and then cut it into two layers?
Michele says
I think that may work although the bake time would have to be longer!
Esther says
Do you think I could also make this cake into a 3 layer but using 3 7inch pans?
Michele says
Yes I think that would work well 🙂
Jo says
Hello, do you think this can be baked in loaf form?
Michele says
Not sure! The timing would be different but if you experiment, let me know 🙂
Laura says
Because of a nut allergy, we can’t use almond flour (any nut flour). What would a good substitute be?
Alaine Barrea says
Hello Michele, I was wondering if I could do a straight sub of honey for Maple Syrup. Thanks.
Janis says
Hi Michele, I am not paleo but I thought this recipe sounded great and healthy. I just made it but tweaked it a bit- more cinnamon and more ginger- I like it spicy), used skim milk instead of almond milk, didn’t have tapioca flour so I used the 1/4 additional almond flour you suggested to someone above, added shredded coconut flakes, and some raisins. It tastes AMAZING!!!! I did not to the cashew frosting, but the cake itself is so tasty. Thank you!
Michele says
So glad it worked out well with the subs!
Ellen says
I’m excited to make this cake today. Before I dive in, I just want to confirm the amount of cinnamon. The recipe calls for 1 1/2 TBSP of cinnamon, while the ginger is only 1/2 tsp. The amounts seem a bit disproportionate so I’m just double-checking. No one has seemed to comment on this yet, so I’m assuming 1 1/2 TBSP is the way to go. Is that correct? Thanks
Michele says
Yup that’s it! I like to use a lot of cinnamon but not much ginger is needed since it’s a stronger flavor. Hope it works out well!
Mindy says
I know this is an old post, but I have a question. Do you think I could successfully bake this carrot cake in a bundt pan? I know it would bake longer. I am just wondering if it’s too heavy of a cake.
Michele says
I’m not sure if that would work out unfortunately!
Mindy Bennett says
Thanks for the reply 🙂
Maybe one day you can create a paleo bundt cake recipe?!
Ester says
I have a son with nut allergies, he only can have almonds. What do you recommend them for the frosting? Thanks
Alyssa says
I made this for Easter with the cashew frosting and it came out amazing! I used only one 9 inch round pan and had to cook it for about 45 minutes. Thanks for the great recipe!
Kellie says
Made this for Easter and everyone loved it! Came out beautifully following the directions layed out. And, that cashew frosting is ridiculously genius and delicious, Thanks so much!
Mónica morandi says
Can I use more almond flour or coconue flour instead of tapioca flour?
Michele says
If you’re trying to replace, I’d use the almond flour 🙂
Wynona Marleau says
Amazing! I make it in silicone muffin cups and send it for hubby’s breakfast! I reduce the maple by half and soak the raisins in boiling water to plump them up before using. Thank you Paleo Running Momma for the BEST carrot cake recipe I’ve ever made!
Julia says
My boyfriends momma can’t eat gluten or dairy, so I made this for her on her birthday. She hadn’t eaten cake in years. She cried. All of the boys who can eat whatever they want thought it was delicious too! Thank you!
Michele says
That’s an amazing story! So thrilled she and everyone else loved it 🙂
Sarah Chew says
This cake is AMAZING!! I have many dietary restrictions and this cake is so moist, tasty and I CAN EAT IT! I didn’t put the raisins in as I can’t eat those and it was still delicious. Just added a bit more carrot and extra nuts. SO GOOD!!!
Michele says
This is one of my favorites as well, so happy you enjoyed!
Sadie says
Hi! This was amazing!! We love love love it. Thank you so much for your hard work. Without brilliant persistence people like you, people like me would never get to enjoy something like this home made. Baking is always really tricky for me but this came out perfect.
Liz says
Hi Michele. I made this cake to enter into our county fair’s gluten-free baking contest, and won first prize! My husband & I love this recipe and have made the cake for several family gatherings, and no one ever guesses it’s gluten-free! Thanks for an amazing recipe!
Vanessa Bauer says
This cake is amazing. I highly recommend making it. I did not make the frosting so can not comment on it.
Trang says
Tasted amazing!! I didn’t have the cake pans so I made it in 12 cupcakes… Delicious! It was a little moist and sticky to the cupcake paper so I’ll be sure to use a cake pan next time. Thanks so much!
aura says
I think there is a typo in the amount of cinnamon… I followed the instructions and put in 1.5 TABLESPOONS of cinnamon and i even questioned it. I think you meant teaspoons. Otherwise, I like this recipe and the simple ingredients.
Nancy says
This recipe looks amazing! Do I need to squeeze out excess water from grated carrots?
Hannah says
I made it substituting an extra 1/4 cup of almond flour for the tapioca since I can’t find tapioca flour where I live, and it turned out brilliantly. I also substituted chopped prunes for raisins, since that is all that I had, and it was delicious~! Carrot cake is my favorite cake by far, and now I can enjoy it more often. Thank you so much!!!
Kristin says
This is the best paleo cake I’ve ever made. I made it for the first time in November and have made it at least a dozen times since then (yes – totally true – lots of events and I just LOVE it for breakfast and snacks!). Everyone who has tried it has loved it and been shocked that it’s paleo! I can not recommend this enough! Make it!
Karen says
I doubled everything and made four layers for my hungry sibs. We’re having a paleo night and there are 8 of us – 4 big burly guys. It’s a great, great cake and that frosting is out. of. this. world. If you’re still answering questions I’m wondering do you store the cake in the fridge if you make it a day early?
Giovanna says
I’m making this for my son’s first birthday cake! Already made the frosting, it’s so good! I had to add more cashews and coconut oil because i put coconut milk instead of coconut cream. So far so good!
Signe says
Make this and don’t change a thing! It is soooo good. Everyone loved it and most of my guests aren’t Paleo. That frosting though, it is a little bit dangerous….I could make that frosting and eat it alone, no need for cake, just a spoon.
Mon says
Can this recipe be used for cupcakes?
Cynthia says
This was a delicious carrot cake, I would have love to know calorie count, made a simple cream cheese, munk fruit, and vanilla frosting, so good.
Kala says
Delicious I didn’t have tapioca or coconut flour so I did it with 11/4 almond flour as recommended per recipe and used flaxseed mill.
David says
I made this for my girlfriend as Carrot cake is her favorite cake and she absolutely loved it.
I made some alterations, mainly that I didn’t have 8″ round pans, so I just used a bread loaf pan and baked for longer (38 minutes). Cut it in half horizontally with floss, then I used a regular cream cheese frosting (7tbsp butter, 4oz cream cheese, 1.5tsp vanilla extract, 1/2 cup powdered sugar), which was just enough to coat the middle and top.
Thank you for sharing!
Michele says
So happy to hear it worked out well that way!
Torrie says
My family loved it! I didn’t have tapioca flour so I added an extra 1/2 TBS of coconut flour, and also decreased the maple syrup and used some stevia. These made terrific muffins for lunch boxes!
Annie Hébert says
Would almond flour be ok if it doesn’t says ‘BLEACHED’ ?
Lou East says
I need to fly to my daughter’s with this cake ~ could I make cupcakes instead and still have your texture?
I don’t plan to frost.
Jackie says
What is the trick for getting it fluffy looking? Mine is dense very good just not fluffy , any tips ? ?
Michele says
It’s hard to know without being with you in the kitchen! Glad you enjoyed it though 🙂
Jess says
Could I use granulated xylitol instead of maple syrup? Looks amazing 🙂
Michele says
Unfortunately I’m not sure how that would affect the texture of the cake and the baking time too. If you’re familiar with subbing this in then I’d give it a shot, mindful that you’re losing some liquid by switching to a granulated sweetener.
jess says
Thanks Michelle, I tried it and it worked. I also baked it as 12 cupcakes.
Sarah says
Could I just not put in the raisins or will that mess with the wet/dry balance?
Leni says
I can’t have almonds…what would you reco for a substitute? I know coconut flour is a bit drier so want to sub appropriately.
Alice says
Loving this recipe, thank you!! I halved the maple syrup, used coconut milk instead of almond milk & used 1/4 cup crushed pineapple instead of raisins & it turned out great. Also made cupcakes out of the mixture. Will totally make again! Thank you.
Linda says
Absolutely delicious!
naaila says
how should you store the cake once frosted? in the fridge or outside?
Kathy boisen says
Love this carrot cake. Easy to make, keeps well in the fridge. I used coconut milk and cran berries instead of almond milk and sultanas. There seemed to be a lot of icing so I froze it for next time and it kept well.
Samantha says
This carrot cake is amazing!! I used a loaf pan and baked longer (about 35 minutes or so). The frosting is insanely good. I have been craving carrot cake for quite some time and this hit the spot! Such a genius recipe– thank you!
Kristin says
I literally can’t xount how many times I’ve made this cake – I jokingly call it “cake diet cake” to my friends and family, as I can eat it for snack and breakfasts and don’t gain weight, I guess because of all of the good stuff in there ?
This is my favorite cake ever! I’m so thankful for your recipes, I never feel deprived!
Michele says
I’m so thrilled you love it, one of my faves too!
Carole says
We love this carrot cake. I make into muffins and then freeze some for later.
Janel says
I’m wanting to make this but don’t have 8 in round pans. Would this work to bake in 2 – 9 in round pans? Or do you think the cake would be too thin? Thanks!
Kathy says
Yes im wondering the same thing. Will this work in 2, 9 inch cake pans? Or do I need to double the recipe?? Thanks!!
Wynona says
Love this carrot cake recipe! I’ve made it 12+ times!
Carike says
Can I use arrow root if I don’t have tapioca?
tina roberts says
Exceptional recipe. Not too sweet. Great texture. Made the batter into 12 muffins.
Louise says
I made this for my grandson, who is on a very restricted diet. I cut the recipe in half and made 8 egg-shaped cupcakes (Wilton cake pan) for Easter. I took the extra frosting and mixed a little raspberry puree in 1/3, a couple of baby carrots in the blender in another 1/3 and a spirulina protein powder in the last 1/3. I thinned them out with some almond milk then dribbled the different colors on the eggs. The green was a kind of ugly color, but with the pink and orange it looked great. For a kid who rarely gets anything decorated with color because of his allergies, it was quite a treat!
Susan says
The whole family loved this cake! I didn’t have cashews and wasn’t going to run out just for those under the stay home order, so I made frosting with actual cream cheese and coconut sugar. It was delicious!! I think I’ll make it again today.
Tracie Sayyah says
I made this recipe today but used date paste vs raisens and maple syrup sweetned with monk fruit. Cake turned out great. Love your recipes. I made your chicken white chili today too! Thank you for great recipes
Nat says
This is the fifth time making this cake: I get rave reviews each time. I also add crushed walnuts which make it even nicer.
Chapman says
my family loved it
iptv bayilik says
Looks really nice! i already saved in my list.Next weekend I will try to cook it for my guest.Thanks for sharing..
Bailey says
Since starting my second round of Whole30, I have realized how many recipes of yours are my go to recipes. And girl it’s A LOT! I love them all. I’m preparing to make a carrot cake for my father-in-law’s birthday next week and excited to eat some myself as we’ll be finished with this round of Whole30. I really like carrot cake with pineapple in it. Since creating your paleo version of Carrot Cake, have you tried it with pineapple? If so, do you recommend any substitutions or just adding some in drained and go with the recipe as is? Thanks!
Anthony says
Hi! This appears Whole30 complaint… am I missing something? Please let me know. Ty for the recipe.
Stephanie Harris says
Oh my gosh!! I made this as a “compliant” treat for my boyfriend. He has been UNDERwhelmed by some compliant desserts I have made in the past. This one, however, was absolutely amazing. Thank you for all your hard work with tweaking it. You definitely got it right… and so did I! 🙂
Daydreamer says
This carrot cake is a hit with my family. My hubby who usually isn’t a fan of my gluten and dairy free recipes insisted that i make them into cupcakes for our son’s 21st this Saturday. He’s not a fan of veggies or healthy eating, but even he loves this cake. Thanks for a great share that makes healthy eating a pleasure for for all, including us with food restrictions
Rheanna Winters says
This cake is wonderful! Could I change the cooking time to make it a sheet cake? We love it…absolutely love it. Cashew frosting is so great! What a great substitution to buttercream and other high sugar frostings.
Jessica Alder says
Made this carrot cake this weekend and its been a hit. Gave some to someone for their birthday and my partner and I had some and we all loved it. It tastes great and is really nice after a day or so in the fridge.
Tania says
Delicious. I’m gluten dairy free made this for my gluten and dairy eating family and it went down a treat. Highly recommend putting in the refrigerator and serving cold
Loretta Rose says
I made this carrot cake for my daughter-in-laws birthday! Oh my gosh, she liked it so well that she took the rest of the cake home! Yeah! It was wonderful!
Courtney Fragola says
Could we substitute GF flour instead of the almond flour? And coconut milk for the almond milk? My husband is allergic to almonds 🤔
Ann-Marie Dykstra says
Thank you for sharing this recipe! My husband and I now have declared this our favorite dessert 🧁 It came out much better than expected. Very moist and flavorful. Carrot cake has been one of my husband’s favorite and now that we are trying to eat healthier I was afraid this would not be a match for his favorite carrot cake from Publix. Well it was far better! Much appreciation 🙏
Lisa says
The cake was delicious! My husband who is not paleo loved it. So impressed I will make this for any holiday meal!!
Philis says
Hi. I have tried a few of your recipes and i love them all. Just for clarity is this tapioca flour the same as cassava flour or is it tapioca starch? Thanks much
Jean Harris says
I made this carrot cake recipe for my gluten/dairy/refined sugar free daughter for her birthday. She loved it. Also, my niece, who has similar dietary restrictions had this cake for her wedding reception.
Victoria Fox says
Not found of raisins in cake, could I sub walnuts?
Anne Ford says
Made this for my husband’s 69th birthday. Awesome, loved it! Nice to find it freezes really well as we can share with the kids when they drop by. They are so curious about the cashew topping 🙂
Ayse says
Can I use lemon juice instead of apple cider vinegar?
Carrie says
This Carrot Cake is absolutely delicious! I took it to a party and it was a huge hit.
Carolyn Allison says
Made the carrot cake with frosting for hubby’s birthday. Used dried dates instead of raisins, otherwise followed recipe exactly, including the icing. This is a fabulous recipe, thank you.
Joan Greenwood says
This recipe was extravagantly moist ! It was delightfully tasty ! Can you tell I loved it ?!
Cindy says
The batter was very runny so I added 1/4 more almond flour. I made it in a round pan and had to cook it for 20 minutes longer. It did not seem to rise…but it was light, moist and very tasty. I will try it again, and maybe add walnuts to the batter instead of the raisons…I did not use any icing on it, but may the second time.
lindsay a Rodgers says
I make this every year on Easter and for my brothers bday. Its a keeper🥕
Alma says
What are the macros on this cake
Alayna says
I didn’t see the recipe for the frosting.
Joy says
My husband requested carrot cake for his birthday, but we have drastically changed out diet. I found this recipe with the frosting and it was a huge hit with the family! The frosting is amazing made with maple syrup and thickens nicely. The cake is moist and light. I used canned coconut milk vs almond milk and it worked great!