This paleo carrot cake is incredibly moist, perfectly spiced, and topped with a creamy dairy-free cream cheese frosting. Made with a blend of grain free flours and naturally sweetened with maple syrup, it’s a healthier carrot cake that tastes just like the classic.
Carrot cake is one of the most loved spring desserts, and this paleo carrot cake with cream cheese frosting is every bit as moist and flavorful as the classic version!
Made with a blend of almond flour, coconut flour, and tapioca flour, this cake has the perfect soft crumb while staying completely grain free and gluten free.
Freshly grated carrots, warm spices, and natural sweetness from maple syrup give this cake its rich flavor and incredibly moist texture.
The creamy dairy-free cream cheese frosting takes it over the top, making it perfect for holidays, birthdays, or anytime you’re craving a slice of homemade carrot cake.
If you’re looking for a healthy carrot cake recipe that still tastes indulgent, this one is a reader favorite.
It’s simple to make, naturally sweetened, and bakes into a beautiful layered cake that’s perfect for spring gatherings.
Why You’ll Love This Paleo Carrot Cake
This cake is everything you love about traditional carrot cake but uses healthier, real food ingredients!
It’s warmly spiced, super moist, perfectly sweet and sweetened with pure maple syrup, and creates a beautiful presentation.
It’s also easy and can be made ahead of time – super helpful when serving to guests! You can bake the cake layers a day in advance and frost them before serving.
Best Carrots for Carrot Cake
Fresh carrots are essential for the best carrot cake. They add natural sweetness, moisture, and texture to the batter.
For this recipe, regular orange carrots work best. They have a balanced sweetness and hold their texture well while baking. Avoid using pre-shredded carrots from the store since they are thicker and drier, which can make the cake less moist.
Ingredients You Need For Paleo Carrot Cake
- eggs
- maple syrup
- refined coconut oil
- unsweetened almond milk
- lemon juice or apple cider vinegar
- pure vanilla extract
- blanched almond flour
- coconut flour
- tapioca flour, or arrowroot
- baking soda
- salt
- cinnamon
- ginger
- nutmeg
- fresh carrots
- raisins {optional}
- 1 batch paleo cream cheese frosting
- finely chopped pecans or walnuts, for garnish {optional}
How to Make Paleo Carrot Cake
Preheat your oven to 350°F and line 2 8″ round cake pans with parchment rounds. I also recommend spraying the cake pan and parchment with baking spray for easy removal.
Mix the dry ingredients in a large bowl and set aside. In a separate large bowl, blend together the eggs, maple syrup, almond milk, lemon or vinegar, coconut oil and vanilla until smooth.
Stir the dry ingredients into the wet until well combined, then stir in the grated carrots and the raisins, if using.
Divide the batter between the two cake pans and bake in the preheated oven for 22-25 minutes or until a toothpick inserted near the center of the cakes comes out clean.
Cool on wire racks for 20-30 minutes, then carefully remove and continue to cool until room temperature.
For easy frosting, you can chill the layers of the cake for 15 minutes prior to frosting. Frost with my paleo cream cheese frosting.
Why This Carrot Cake Uses a Blend of Almond Flour, Coconut Flour, and Tapioca
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Almond flour – provides moisture and richness
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Coconut flour – absorbs moisture and helps structure
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Tapioca flour – gives the cake a soft, light crumb. You can use arrowroot flour in place of this if you prefer.
Tips for the Best Moist Carrot Cake
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Use freshly grated carrots
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Don’t overmix the batter
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Measure coconut flour carefully
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Let the cake cool completely before frosting
How to Grate Carrots for Carrot Cake
Carrots should be finely grated using the small holes of a box grater. Finely shredded carrots blend evenly into the batter and help create a moist cake without large carrot pieces.
The shredding attachment of a food processor typically works well too.
Dairy Free Cream Cheese Frosting
The paleo cream cheese frosting used for this cake is actually not made with any cream cheese at all!
It’s a dairy free frosting made with a combination of cashews, refined coconut oil, maple syrup, coconut cream, lemon juice and vanilla.
Blended up smooth and creamy in a high speed blender and then chilled, it’s incredibly delicious and really mimics the flavor and texture of real cream cheese frosting!
Get my recipe for paleo cream cheese frosting here – it was recently updated for the absolute best flavor and texture!
Carrot Cake Variations
Carrot Cake Cupcakes
This carrot cake batter can easily be baked as cupcakes instead of a layer cake! Divide the batter evenly between parchment lined muffin cups and bake until a toothpick inserted in the center comes out clean.
Single Layer Carrot Cake
For a simpler version, bake the batter in a 9 or 10″ inch pan for a single layer carrot cake. This makes it easy to slice and serve for holidays and gatherings. It will be slightly thicker and will need to bake closer to 30 minutes.
Carrot Cake Bars
If you love carrot cake in bar form, you might also like my carrot cake bars with cream cheese frosting. They have the same warm spices and moist texture but bake in one pan for an easy dessert.
Carrot Cake Recipe FAQ
What makes carrot cake so moist?
This cake gets its moisture from a combination of freshly grated carrots, oil, and sweeteners like maple syrup in this recipe. The carrots release moisture as the cake bakes, while almond flour helps create a soft and tender crumb.
Do you peel carrots before grating them for carrot cake?
Yes, it’s best to peel carrots before grating them for carrot cake. Peeling removes the tougher outer layer and gives the cake a smoother texture.
Can I make this carrot cake ahead of time?
Yes. Carrot cake actually tastes even better the next day because the flavors have time to develop. You can bake the cake layers a day in advance and frost them before serving.
FAQ Continued
How should carrot cake be stored?
Store carrot cake in an airtight container in the refrigerator for up to 4–5 days. Because the frosting melts at room temperature, it needs to be chilled.
Can carrot cake be frozen?
Yes. Carrot cake freezes very well. Wrap slices or unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Can I make this carrot cake into cupcakes?
Yes. Divide the batter evenly into lined muffin cups and bake for about 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Can I make carrot cake without nuts and raisins?
Yes. If you prefer a nut-free and/or raisin free carrot cake, simply omit the raisins in the batter and the nuts as a topping. The cake will still be moist and flavorful!
Paleo Carrot Cake with Coconut "Cream Cheese" Frosting
Ingredients
- 1 1/4 cups blanched almond flour
- 1/4 cup coconut flour
- 1/3 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 4 eggs room temperature
- 1/2 cup pure maple syrup
- 1/3 cup refined coconut oil melted and cooled
- 1/4 cup almond milk unsweetened
- 1 tablespoon lemon juice or apple cider vinegar
- 2 teaspoons pure vanilla extract
- 2 1/2 cups carrots grated or shredded
- 1/2 cup raisins optional
- 1 batch Paleo cream cheese frosting **Click link for my recipe
- finely chopped pecans or walnuts optional, for garnish
Instructions
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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 2 8" round cake pans
with circles of parchment paper*. I also recommend spraying the pan and parchment with baking spray for easy removal.
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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, lemon juice or 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, if using.
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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 paleo 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 the cream cheese frosting at least 3 hours ahead of time, or the day before, since it takes at least 3 hours chilled in the refrigerator to reach the best thick creamy consistency.
Nutrition
Want more Paleo carrot cake recipes? Try one of these!
Carrot Cake Muffins with Streusel
Paleo Carrot Cake Bread with Cream Cheese Frosting
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I make this every year on Easter and for my brothers bday. Its a keeper🥕
What are the macros on this cake
I didn’t see the recipe for the frosting.
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!
Can’t do almonds, subbed 3/4 cup cassava flour and it came out perfect after 45 min. Thank you so much! Very happy with this and my little ones are loving it too:)
I made it yesterday for my husband and he really liked it. It was soo good!! Thank you SO MUCH for the recipe..!!
I never have tapioca flour – what can I use as substitute? Thank you!
Do you think this would need doubled for a 9×13 pan?
Could you convert this recipe to include weights for the flours? I began to measure out the almond flour, but I could easily press it down to fit more into the cup. I was using the scoop and level method. I’m thinking a weight measurement would be more exact. How do you measure out almond flour?