Paleo Carrot Cake Recipe

Satisfy your cravings with this healthy alternative

Who doesn’t like the delicious flavour and texture of carrot cake complete with creamy frosting? Even better is that you get a serving of vegetables conveniently disguised as dessert. You’d think this was a win, win situation, but unfortunately conventional carrot cakes usually hold a multitude of sinful ingredients that more than cancel the goodness of the carrot out. That is, until the Paleo carrot cake was born! 


This grain-free, gluten-free and low sugar carrot cake recipe is totally drool-worthy and gets a nod of approval from the nutritionist. It’s even better than mamma used to make, so go on, get baking. You know you want to… 




  • 1/2 cup coconut flour, sifted 
  • ½ cup almond meal, sifted 
  • 3/4 cup walnuts, chopped 
  • 1/2 cup organic butter melted, or coconut oil 
  • 1/4 cup coconut or almond milk 
  • 3 large carrots, peeled and grated 
  • 3 organic, pastured eggs 
  • 1 tsp. cinnamon 
  • 1 tsp. Nutmeg 
  • 1 tsp baking soda 
  • 1 tsp vanilla extract 
  • Pinch of pink Himalayan salt 
  • 1 tsp stevia powder or to taste (optional) 

 Coconut Frosting: 

  • 1 tsp vanilla extract 
  • Pinch of stevia (optional) 
  • 2 cups thick coconut yoghurt or coconut cream 
  • 1 tbsp ginger, grated 
  • Shredded coconut and walnuts to sprinkle on top as garnish 



  1. Shred the carrots either with a grater or in a food processor, using the appropriate blade. 
  2. Place carrots in a bowl and combine with stevia (if sweetening), pressing firmly to allow the mixture to soften. 
  3. Preheat oven to 160°C. 
  4. Coarsely chop the walnuts up. 
  5. Combine sifted coconut flour, almond meal, chopped walnuts, cinnamon, nutmeg, Himalayan salt and baking soda in a bowl. 
  6. In a large mixing bowl or kitchen mixer, blend eggs, vanilla, melted butter/coconut oil, coconut/almond milk and vanilla extract until well combined. 
  7. Add dry ingredients to wet and blend. 
  8. Stir grated carrots into cake batter. 
  9. Grease large cake tin with coconut oil and grease proof paper on the bottom for easy removal. 
  10. Pour batter into tin and place in the oven. 
  11. Bake for 35 minutes. 
  12. While the cake is baking, prepare the coconut frosting by combining all ingredients in the blender until thick and smooth. Set aside in the fridge to keep cold. 
  13. Test cake center with a tooth pick. If the tooth pick comes out clean, then the cake is ready. 
  14. Once cooked, remove the cake from the oven and allow to cool. 
  15. Frost cake with coconut frosting and garnish with shredded coconut and walnuts to serve. 


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