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3.04.17

Paleo Carrot Cake with Coconut “Cream Cheese” Frosting

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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

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!
Author: Michele Rosen
Prep Time: 1 hour 30 minutes
Cook Time: 25 minutes
Total Time: 1 hour 55 minutes
Course: Dessert
Cuisine: Paleo
Servings: 10 servings
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Did you make this recipe?
Leave a review
4.7 from 85 votes

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

  1. Recipe Note*** Prep time includes the time to cool before frosting, but NOT the time to make/chill the frosting
  2. Preheat your oven to 350 degrees and line two 8" round cake pans with circles of parchment paper*.
  3. In a medium bowl, combine the dry ingredients - almond, coconut, and tapioca flours, baking soda, salt and spices, set aside.
  4. 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.
  5. Divide the batter equally between the two cake pans, scraping the bowl to use all the batter (remember to line with parchment paper first!)
  6. 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.
  7. 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

Calories: 269kcal
Carbohydrates: 27g
Protein: 5g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 65mg
Sodium: 235mg
Potassium: 164mg
Fiber: 3g
Sugar: 11g
Vitamin A: 2135IU
Vitamin C: 1.1mg
Calcium: 82mg
Iron: 1.3mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

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!

You Might Also Like...

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Emily says

    March 4, 2017 at 10:23 am

    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.

    Reply
    • Michele says

      March 22, 2017 at 9:22 am

      Thanks Emily! Persistence isn’t easy but the times that it works out make it worth it 🙂

      Reply
      • Kitty says

        September 26, 2018 at 2:32 pm

        The cashews…are they measured before or after chopping?
        thanks!

        Reply
        • Michele says

          September 30, 2018 at 10:03 am

          before, there is no need to chop them

          Reply
  2. Lena says

    March 4, 2017 at 2:27 pm

    5 stars
    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

    Reply
    • Michele says

      March 22, 2017 at 9:21 am

      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 🙂

      Reply
  3. Janet Geiger says

    March 5, 2017 at 9:54 am

    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

    Reply
    • Kristi says

      March 22, 2017 at 9:08 am

      5 stars
      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

      Reply
      • Michele says

        March 22, 2017 at 9:19 am

        Ooh those look good! Love her as well 🙂

        Reply
    • Michele says

      March 22, 2017 at 9:25 am

      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!

      Reply
    • Linda says

      August 25, 2017 at 2:26 pm

      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

      Reply
  4. Laura says

    March 5, 2017 at 10:30 am

    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!

    Reply
    • Michele says

      March 6, 2017 at 11:09 am

      You would love this one then!!

      Reply
  5. Real Food with Dana says

    March 13, 2017 at 8:55 pm

    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!

    Reply
    • Michele says

      March 14, 2017 at 6:41 pm

      Ooh I know you’ll love this! Thanks Dana 🙂

      Reply
  6. Anke says

    March 19, 2017 at 8:05 am

    5 stars
    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

    Reply
    • Michele says

      March 19, 2017 at 8:30 am

      Yup that is the same stuff to my knowledge, so it should work perfectly 🙂

      Reply
      • Anke says

        April 6, 2017 at 11:06 am

        5 stars
        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 ??????

        Reply
  7. Valerie Roman says

    March 20, 2017 at 11:03 pm

    5 stars
    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!

    Reply
    • Michele says

      March 21, 2017 at 12:06 pm

      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 🙂

      Reply
  8. christine says

    March 22, 2017 at 11:15 am

    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!

    Reply
    • Michele says

      March 22, 2017 at 2:21 pm

      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!

      Reply
      • Kitty says

        September 25, 2018 at 9:25 pm

        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…?!

        Reply
        • Michele says

          September 30, 2018 at 10:08 am

          No, it would be way to runny! Hope it worked out!

          Reply
    • Jennifer Candelaria-Crews says

      April 29, 2020 at 2:56 pm

      Can I use coconut milk instead of Almond milk?

      Reply
  9. Melissa says

    March 22, 2017 at 11:26 am

    5 stars
    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

    Reply
    • Michele says

      March 22, 2017 at 2:20 pm

      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

      Reply
  10. eden says

    March 24, 2017 at 9:24 pm

    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

    Reply
    • Michele says

      March 25, 2017 at 9:18 am

      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 🙂

      Reply
  11. Nancy L. says

    March 25, 2017 at 9:34 pm

    Found your paleo carrot cake (minus frosting) recipe on Pinterest. Made it tonight (with minor substitutions keeping proportions and method the same). Wonderful.

    Reply
  12. Michele says

    April 4, 2017 at 5:40 pm

    Greeting!…..any chance you can recommend an #egg substitutefor your carrot cake recipe?……Thank you☺

    Reply
    • Michele says

      April 5, 2017 at 9:27 am

      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/

      Reply
  13. CD says

    April 9, 2017 at 9:30 pm

    Would this freeze well? Even just the cake, thaw, then frost it… ?

    Reply
    • Michele says

      April 11, 2017 at 6:11 am

      Definitely not the frosting, but I think the cake can be frozen. I haven’t tried it with this one though so not positive!

      Reply
  14. Megan says

    April 17, 2017 at 10:23 am

    Made the cake yesterday and it was delicious but can it be frozen or how long will it keep?

    Reply
    • Megan says

      April 17, 2017 at 10:27 am

      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.

      Reply
  15. Dave says

    May 1, 2017 at 6:03 pm

    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.

    Reply
    • Michele says

      May 1, 2017 at 6:38 pm

      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/

      Reply
  16. cakengifts.in says

    June 1, 2017 at 8:11 am

    5 stars
    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.

    Reply
    • Michele says

      June 4, 2017 at 7:36 am

      I’m SO thrilled you guys like it!

      Reply
  17. A says

    June 18, 2017 at 10:09 am

    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!

    Reply
    • Michele says

      June 18, 2017 at 12:01 pm

      So glad you liked it! It’s good even without the frosting I think!

      Reply
  18. Brenda says

    July 11, 2017 at 4:35 pm

    How many calories and sugar it’s in this cake?

    Reply
  19. Angela says

    July 15, 2017 at 2:38 am

    5 stars
    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!

    Reply
  20. Natalie says

    July 18, 2017 at 12:50 am

    Hello. I was wondering if you or anyone has tried this carrot cake recipe using liquid stevia before? Thanks

    Reply
  21. Joelle says

    August 4, 2017 at 9:51 am

    Hello,
    Instead of using coconut and tapioca flour, could you just use all almond flour?

    Reply
  22. Lauren says

    August 20, 2017 at 8:21 pm

    5 stars
    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 🙂

    Reply
    • Michele says

      August 21, 2017 at 8:17 pm

      So happy you guys liked it! Woohoo!

      Reply
  23. Jennifer says

    September 4, 2017 at 4:38 pm

    Could you please put a link to the frosting recipe? It’s not coming up when I click it for some reason. Thanks!

    Reply
    • Michele says

      September 4, 2017 at 5:07 pm

      Just added it back in! Lost it while updating to a new recipe plugin, thanks for letting me know!

      Reply
  24. tom says

    September 28, 2017 at 5:05 pm

    5 stars
    To the Lee M. Tillman or Marathon Oil. CBS anchor woman Cindy Hsu recently got involved in dirty coraption business with infamous CBS anchor Otis Livingston to rob Marathon Oil copany employees bank accounts!!!!!!!!!! never trust Cindy Hsu and Otis Livingston they are nothing but crooks and dangerous for business!!!!!!!!!!!!!

    Reply
  25. Melissa says

    October 2, 2017 at 12:00 pm

    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?

    Reply
    • Michele says

      October 4, 2017 at 8:20 am

      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.

      Reply
  26. Elizabeth says

    November 27, 2017 at 9:26 pm

    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!

    Reply
    • Michele says

      November 28, 2017 at 2:35 pm

      I believe 1/3 cup liquid will work fine 🙂

      Reply
  27. Kendall says

    December 19, 2017 at 10:17 pm

    This looks amazing! Unfortunately I can’t have Tapioca Flour. How would you adjust the recipe to remove that ingredient? Any ideas? Thanks!

    Reply
    • Michele says

      December 21, 2017 at 10:33 am

      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 🙂

      Reply
  28. Leah says

    December 24, 2017 at 6:15 am

    3 stars
    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

    Reply
    • Michele says

      December 24, 2017 at 11:08 am

      This cake doesn’t rise a whole lot but sorry to hear it didn’t work out!

      Reply
      • Leah says

        December 25, 2017 at 12:42 am

        Actually after I put the two pieces together and added the cream it was perfect! Everyone loved it. Thank yoi!

        Reply
  29. Kelli says

    December 26, 2017 at 4:43 pm

    5 stars
    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!

    Reply
    • Michele says

      January 2, 2018 at 2:11 pm

      So glad you guys enjoyed it!

      Reply
  30. Esther says

    January 29, 2018 at 8:10 pm

    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?

    Reply
    • Michele says

      January 31, 2018 at 2:34 pm

      I think that may work although the bake time would have to be longer!

      Reply
      • Esther says

        February 25, 2018 at 1:08 pm

        5 stars
        Do you think I could also make this cake into a 3 layer but using 3 7inch pans?

        Reply
        • Michele says

          March 4, 2018 at 5:30 pm

          Yes I think that would work well 🙂

          Reply
  31. Jo says

    February 22, 2018 at 3:18 am

    Hello, do you think this can be baked in loaf form?

    Reply
    • Michele says

      February 23, 2018 at 10:28 am

      Not sure! The timing would be different but if you experiment, let me know 🙂

      Reply
  32. Laura says

    March 5, 2018 at 12:25 am

    Because of a nut allergy, we can’t use almond flour (any nut flour). What would a good substitute be?

    Reply
  33. Alaine Barrea says

    March 11, 2018 at 2:12 pm

    Hello Michele, I was wondering if I could do a straight sub of honey for Maple Syrup. Thanks.

    Reply
  34. Janis says

    March 18, 2018 at 9:40 pm

    5 stars
    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!

    Reply
    • Michele says

      March 23, 2018 at 8:01 pm

      So glad it worked out well with the subs!

      Reply
    • Ellen says

      May 5, 2018 at 9:19 am

      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

      Reply
      • Michele says

        May 5, 2018 at 7:38 pm

        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!

        Reply
  35. Mindy says

    March 21, 2018 at 3:44 pm

    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.

    Reply
    • Michele says

      March 23, 2018 at 7:49 pm

      I’m not sure if that would work out unfortunately!

      Reply
      • Mindy Bennett says

        March 23, 2018 at 8:30 pm

        Thanks for the reply 🙂
        Maybe one day you can create a paleo bundt cake recipe?!

        Reply
  36. Ester says

    March 28, 2018 at 8:38 pm

    I have a son with nut allergies, he only can have almonds. What do you recommend them for the frosting? Thanks

    Reply
  37. Alyssa says

    April 1, 2018 at 8:53 am

    5 stars
    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!

    Reply
  38. Kellie says

    April 2, 2018 at 4:07 pm

    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!

    Reply
  39. Mónica morandi says

    May 12, 2018 at 12:39 am

    Can I use more almond flour or coconue flour instead of tapioca flour?

    Reply
    • Michele says

      May 14, 2018 at 12:21 pm

      If you’re trying to replace, I’d use the almond flour 🙂

      Reply
  40. Wynona Marleau says

    June 22, 2018 at 3:31 pm

    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!

    Reply
  41. Julia says

    July 7, 2018 at 10:59 am

    5 stars
    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!

    Reply
    • Michele says

      July 12, 2018 at 10:09 am

      That’s an amazing story! So thrilled she and everyone else loved it 🙂

      Reply
  42. Sarah Chew says

    July 8, 2018 at 3:56 am

    5 stars
    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!!!

    Reply
    • Michele says

      July 12, 2018 at 10:08 am

      This is one of my favorites as well, so happy you enjoyed!

      Reply
  43. Sadie says

    August 15, 2018 at 11:03 pm

    5 stars
    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.

    Reply
  44. Liz says

    October 6, 2018 at 10:22 am

    5 stars
    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!

    Reply
  45. Vanessa Bauer says

    October 28, 2018 at 9:49 pm

    5 stars
    This cake is amazing. I highly recommend making it. I did not make the frosting so can not comment on it.

    Reply
  46. Trang says

    November 13, 2018 at 3:17 am

    5 stars
    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!

    Reply
  47. aura says

    November 19, 2018 at 12:01 pm

    4 stars
    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.

    Reply
  48. Nancy says

    November 26, 2018 at 3:43 pm

    This recipe looks amazing! Do I need to squeeze out excess water from grated carrots?

    Reply
  49. Hannah says

    December 28, 2018 at 6:02 pm

    5 stars
    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!!!

    Reply
  50. Kristin says

    January 11, 2019 at 7:24 pm

    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!

    Reply
  51. Karen says

    February 1, 2019 at 5:01 pm

    5 stars
    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?

    Reply
  52. Giovanna says

    February 8, 2019 at 5:45 pm

    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!

    Reply
  53. Signe says

    February 11, 2019 at 5:37 pm

    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.

    Reply
  54. Mon says

    February 15, 2019 at 6:57 am

    Can this recipe be used for cupcakes?

    Reply
  55. Cynthia says

    March 13, 2019 at 5:45 pm

    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.

    Reply
  56. Kala says

    March 30, 2019 at 11:33 am

    5 stars
    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.

    Reply
  57. David says

    April 1, 2019 at 2:09 am

    5 stars
    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!

    Reply
    • Michele says

      April 1, 2019 at 12:12 pm

      So happy to hear it worked out well that way!

      Reply
  58. Torrie says

    April 8, 2019 at 11:06 am

    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!

    Reply
  59. Annie Hébert says

    April 15, 2019 at 10:03 pm

    Would almond flour be ok if it doesn’t says ‘BLEACHED’ ?

    Reply
  60. Lou East says

    April 16, 2019 at 11:17 am

    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.

    Reply
  61. Jackie says

    April 21, 2019 at 10:22 am

    5 stars
    What is the trick for getting it fluffy looking? Mine is dense very good just not fluffy , any tips ? ?

    Reply
    • Michele says

      April 29, 2019 at 4:08 pm

      It’s hard to know without being with you in the kitchen! Glad you enjoyed it though 🙂

      Reply
  62. Jess says

    April 29, 2019 at 8:07 am

    Could I use granulated xylitol instead of maple syrup? Looks amazing 🙂

    Reply
    • Michele says

      April 29, 2019 at 3:47 pm

      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.

      Reply
      • jess says

        June 4, 2019 at 1:49 am

        Thanks Michelle, I tried it and it worked. I also baked it as 12 cupcakes.

        Reply
  63. Sarah says

    May 14, 2019 at 11:13 am

    Could I just not put in the raisins or will that mess with the wet/dry balance?

    Reply
  64. Leni says

    July 4, 2019 at 11:09 am

    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.

    Reply
  65. Alice says

    July 5, 2019 at 4:46 am

    5 stars
    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.

    Reply
  66. Linda says

    July 31, 2019 at 2:38 am

    5 stars
    Absolutely delicious!

    Reply
  67. naaila says

    August 8, 2019 at 6:40 pm

    how should you store the cake once frosted? in the fridge or outside?

    Reply
  68. Kathy boisen says

    August 23, 2019 at 1:16 am

    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.

    Reply
  69. Samantha says

    August 25, 2019 at 6:53 pm

    5 stars
    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!

    Reply
  70. Kristin says

    September 3, 2019 at 9:19 pm

    5 stars
    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!

    Reply
    • Michele says

      September 4, 2019 at 1:25 pm

      I’m so thrilled you love it, one of my faves too!

      Reply
  71. Carole says

    October 7, 2019 at 1:41 pm

    5 stars
    We love this carrot cake. I make into muffins and then freeze some for later.

    Reply
  72. Janel says

    November 22, 2019 at 1:22 pm

    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!

    Reply
  73. Wynona says

    March 8, 2020 at 8:16 pm

    5 stars
    Love this carrot cake recipe! I’ve made it 12+ times!

    Reply
  74. Carike says

    March 20, 2020 at 9:07 am

    Can I use arrow root if I don’t have tapioca?

    Reply
  75. tina roberts says

    April 1, 2020 at 5:31 pm

    5 stars
    Exceptional recipe. Not too sweet. Great texture. Made the batter into 12 muffins.

    Reply
  76. Louise says

    April 6, 2020 at 9:14 am

    5 stars
    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!

    Reply
  77. Susan says

    April 19, 2020 at 1:15 pm

    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.

    Reply
  78. Tracie Sayyah says

    April 19, 2020 at 9:40 pm

    5 stars
    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

    Reply
  79. Nat says

    May 10, 2020 at 10:10 am

    This is the fifth time making this cake: I get rave reviews each time. I also add crushed walnuts which make it even nicer.

    Reply
  80. Chapman says

    May 15, 2020 at 11:57 am

    5 stars
    my family loved it

    Reply
  81. iptv bayilik says

    May 25, 2020 at 3:12 pm

    5 stars
    Looks really nice! i already saved in my list.Next weekend I will try to cook it for my guest.Thanks for sharing..

    Reply
  82. Bailey says

    June 25, 2020 at 12:22 pm

    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!

    Reply
  83. Stephanie Harris says

    July 1, 2020 at 9:39 am

    5 stars
    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! 🙂

    Reply
  84. Daydreamer says

    October 24, 2020 at 10:42 am

    5 stars
    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

    Reply
  85. Rheanna Winters says

    December 19, 2020 at 9:30 am

    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.

    Reply
  86. Jessica Alder says

    February 23, 2021 at 5:41 pm

    5 stars
    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.

    Reply

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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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