This Paleo Carrot Cake is super moist and packed with grated carrot, walnuts, raisins and coconut. The 2 layers of cake are coated in a creamy cashew based icing and garnished with chopped walnuts. It’s Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal too!
As Easter was last weekend and the Easter Bunny loves his carrots, I thought this was the perfect time to post a paleo carrot cake recipe.
This carrot cake is pretty dense and super moist. I love packing my carrot cake with the works, walnuts, raisins and loads of carrots.
I originally created this recipe in bar form, but I recently remade it and decided that it was the perfect consistency to be made into a layered cake.
I loved layered cake because layers = more icing.
You could keep this paleo carrot cake in bar form with just icing on the top if you aren’t as big an icing addict as I am, I promise not to judge. I topped the cake with chopped walnuts and shredded coconut to make it look extra pretty.
Looking for other dessert ideas? Here are a few other cake and cupcake recipes that you might enjoy:
- Lemon & Mixed Berry Cupcakes
- Orange, Pistachio & Almond Cake
- Coconut & Lime Cupcakes
- Lemon Layered Cake with Strawberry Filling and Pink Ombre Icing
- Carrot Cake Mug Cake
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Carrot Cake
Ingredients
- 2 1/2 cups Almond Flour
- 1/2 cup Coconut Flour
- 1 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp ginger
- pinch of salt
- 1 tsp vanilla
- 2 1/2 cups grated carrots
- 2 tbsp orange juice
- 5 eggs
- 1/2 cup coconut oil
- 1/3 cup honey or maple syrup
- 1/2 cup walnuts chopped + 1/4 cup for garnish
- 1/3 cup sultanas or raisins
- 1/4 cup coconut flakes for garnish
Instructions
- Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
- Line an 8 inch x 8 inch baking dish with parchment paper
- In a mixing bowl whisk together the eggs, honey, vanilla, orange juice and coconut oil
- Add in the flours, baking soda, salt and spices and mix well
- Stir in the carrot, walnuts and sultanas (or raisins)
- Pour into the lined baking dish and bake for 50 minutes until a toothpick placed in the center comes out clean
- Let cool and then cut the cake in half. Frost the middle, top and sides of the cake. Top the cake with chopped walnuts and shredded coconut.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried This Recipe?
Leave a comment below and let us know how it was!
Coconut Icing
Ingredients
- 1 cup cashews soaked in hot water for 30 minutes
- 1 tsp vanilla extract
- 2 tbsp honey (or maple syrup)
- 1 tbsp lemon juice
- 2 tbsp coconut oil
- 1/3 cup coconut cream
Instructions
- Blend the cashews, vanilla extract, honey and lemon juice in a food processor until completely smooth.
- Add in the coconut oil and coconut cream and blend until smooth. If the icing is too liquid, store it in the fridge for a few minutes to firm up. This icing will last for up to 4 days in the fridge.
Tried This Recipe?
Leave a comment below and let us know how it was!
I made this & it turned out perfectly. I used the 8×8 square baking dish the first time, just wondering if I could use 9” round pans this time & if you think there would be enough batter to use 2 9” rounds pans……or would I need to double the recipe?
Thanks so much for this wonderful recipe!
A 9×9 round cake pan basically has the same area as a 8×8 square pan. If you use 2 9×9 pans instead of the one 8×8 square pan, you will not need to cut the cake into 2 layers, however because the batter will be thinner (less volume per pan) you will need to bake them for less time. I can’t tell you what that time is, but I’ll figure it out tomorrow when I make the cake! I’m guessing around 25 minutes, maybe a little more.
Hello! So excited to make this! I have a question about the icing: is the coconut cream you list from putting a can of coconut milk in the fridge & scooping off the cream that rises or is from creamed coconut/coconut butter? Just wanted to double check! Thanks so much! 😊
How would you convert the baking time for round cake pans?
Made this yesterday and it turned out great!! Do you happen to have to nutritional information??
How much water do you use to soak the cashews? Are you supposed to strain the cashews and remove the water before blending or just dump everything into the blender? Thanks, looks delicious – I’m about to bake this as we speak 🙂
You are just soaking them in the water to make them tender and easier to blend so it doesn’t matter the amount, just make sure that it’s boiling water from the kettle. You then drain the cashews before adding them in.
Do you think I can sub the eggs for flax eggs? Thanks!
Yes definitely! I haven’t tried it personally but have heard from people who have had success using flax eggs
do i need to put this cake in the fridge for leftovers? I just made it and its so delicious! thank you for the recipe.
Have you iced the cake? If so I would recommend keeping it in the fridge. If you haven’t then the cake is fine to be left out on the counter but storing it in the fridge may extend its shelf life for a few extra days.
This was delicious, served to friends and they ate it all! I did have a question about the frosting, it was delicious, but I could not get mine to be as smooth and white as yours appears. The cashews stayed a bit grainy despite running them through the cuisinart a long time. Any suggestions. Should I have melted the coconut oil?
I am so happy to hear that you liked the cake! I’m sorry to hear about the icing, there are a few things that could have caused it to remain grainy. Soaking the cashews for longer will help them to blend easier, also adding more liquid if necessary should help the icing become very smooth. The only other thing I would suggest is maybe using a different type of equipment? I find that when blending nuts they are always smoothest when using a nutribullet/high speed blender. I hope that helps!
I have a vitamix, I thought while I was writing you that I should try it! Will do this week and let you know. Thank you!
Wow, delicious! Thanks for sharing! 🙂
Thanks Theresa! I promise they taste just as good as they look!