This is the best Paleo carrot cake recipe! It’s made with maple syrup instead of sugar plus it’s gluten-free and healthy and clean eating. When I was pregnant with my first child, carrot cake was my craving of choice. I was like a carrot cake junkie! Anywhere I went I just had to have it. I wasn’t on any diet restrictions back then, so I went so far as to buy those little cake squares at 7-11 – it was quite the craving.
To this day, carrot is my FAVORITE cake. I mean, really, what’s NOT to love? The moistness, the carrots, the raisins, the cinnamon, the thick cream cheese frosting (I’m drooling already!) But guess what? A slice, ok, ok, 3 slices of carrot cake when pregnant is just fine, in my book anyway. So, what about now?
I can’t dive into a moist delicious, Über fattening piece of carrot cake because although it makes my heart skip a beat, my waist is like “No way LADY! Red Alert! Red Alert!” what’s a gal to do? Well, if you’re anything like me, and your mind works like mine, then that’s super scary and you’ll also have come up with some way to indulge without all that added fat! Right? RIGHT???
I’ve come up with my tried and true recipe for the best Paleo carrot cake you’ll ever indulge in all the while being good to your waistline, and hips, and anywhere else you gain weight. Yes, I love you, too! I came up with this recipe when I wanted my favorite birthday cake (carrot), but I was on the Paleo diet and knew my old recipe just wasn’t going to cut it. I’m glad I tried this because I love it – and I don’t feel bad after eating it. HUGE bonus!
I would love to know what you think of this Paleo carrot cake recipe, especially if you miss the cream cheese frosting that’s in traditional carrot cakes. Please comment below!
You may also like these recipes:
Snickerdoodle Paleo Cupcakes with Coconut Flour Recipe
PrintPaleo Carrot Cake Recipe with Maple Syrup
This Paleo carrot cake with maple syrup *, carrots, raisins, cinnamon, and a thick “cream cheese” frosting is not only delicious, but healthy too!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Dessert
- Cuisine: Paleo
Ingredients
- 5 medium-sized Carrots (peeled and shredded)
- 3/4 Cup Raisins (optional)
- 1 Cup Pure maple syrup *
- 3/4 Cup Coconut Flour * (sifted once to remove lumps)
- 1 1/2 Tbsp Ground Organic Saigon Cinnamon
- 1/4 tsp Ground nutmeg
- 1 tsp Real Salt *
- 1 tsp Baking Soda
- 10 Eggs (pastured)
- 1 3/4 Cup Pumpkin Puree (one 15 oz. can)
- 1 Tbl Pure Vanilla Extract
- 1 Cup Coconut Oil (melted and cooled)
Cream Cheese Frosting
- 3 1/3 Cup Raw Cashews
- 4–5 Cups Boiling Water
- 1 Cup Coconut Oil (melted and cooled)
- 1 Cup Pure Maple Syrup *
- 3 tsp Pure Vanilla Extract
- 2 tsp Lemon Juice
- 1/2 tsp Real Salt *
- Pinch Ground Ginger (optional)
Instructions
- Stir the shredded carrots and raisins (if using) together with the maple syrup and refrigerate for one hour.
- Heat the oven to 325. Grease two 9″ cake pans with coconut oil and dust with coconut flour, line the bottoms with circles of parchment paper cut to fit and set aside. If using a Bundt pan, grease and flour as described and set aside.
- Combine the coconut flour, cinnamon, nutmeg, salt and baking soda.
- Crack the eggs into a large mixing bowl and beat with an electric mixer until combined.
- Add the pumpkin puree, vanilla, coconut oil and orange zest (if using) and beat until well combined.
- Fold in the dry ingredient mixture until just combined.
- Fold in the maple syrup/carrot mixture until evenly combined.
- Divide the batter between the cake pans, or pour into the Bundt pan.
- Bake 35-40 minutes in cake pans, or 1 hr and 20-30 minutes in Bundt pan. Cakes are done when a toothpick stuck in the center comes out clean.
- Let the cakes cool completely before removing from pans and frosting. Loosen the cakes from the sides of the pan with a knife for easier removal.
Creme Cheese Frosting
- Place the cashews in a heat-safe container and cover with boiling water. Let stand 20 – 30 minutes, then drain and rinse with cold water. Drain again to remove as much water as possible.
- Transfer the cashews to a food processor and process until they’re broken down into a paste. Add the remaining frosting ingredients one at a time, processing well after each addition. Continue to process until the mixture is very smooth. Add a tablespoon or two of your favorite paleo milk if the mixture is too thick.
- Transfer the frosting to a freezer-safe bowl and freeze about 30 minutes.
- Remove from freezer and beat with an electric mixer until the frosting begins to thicken.
- Return the frosting to the freezer for another 30 minutes. Remove and beat until thick. At this point, the frosting should thicken quickly. If it’s too thick to spread easily, let it sit out at room temperature until it softens slightly.
- Refrigerate until ready to use.
- Frost the cooled cake as you like. Use plenty of frosting between the layers for a tall, beautiful cake.
Keywords: coconut flour, carrots, pumpkin, eggs, cashews, Paleo carrot cake
Gluten-Free Cheddar Biscuits Recipe (Red Lobster Copycat)
Samantha Eichel
Soaked cashews in room temp for 6 hours. Pro tip: keep it cool, anything over 80 degrees makes the frosting melt!
★★★★★
Libby
Can you sub the maple syrup for honey? Looking to cut back on the sugar!
Rebecca
I supposed, but it would be like subbing white sugar for brown sugar and would change the taste and you would probably need to use a different amount. A Google search could tell you the difference. Another thought is that you could probably get away with use less of the maple syrup, although that would change the moisture content of the cake. . .
Marylou
I’m looking for a good Paleo Carrot Cake recipe. I see this one has Pumpkin in it. Both my husband and I hate anything pumpkin, so can you tell me if the flavor of pumpkin comes through in each bite, or is it absorbed so the cake doesn’t have a pumpkin taste? The recipe sounds awesome until I get to “pumpkin” so thank you for your advice.
Rebecca
Hum. I don’t think it’s very pumpkin-y, but I like pumpkin things, so I’m probably not the best person to ask. It does have a pretty decent amount of pumpkin, but not as much as carrots.
Daga
Can I use apple sauce instead of the pumpkin? If yes, what quantity?
Rebecca
I’m not sure. I haven’t tried it. The consistency isn’t quite the same so I couldn’t tell you without testing it myself. Sorry I’m not more help.
Emma
Looks really interesting, planning to make this tomorrow. I don’t see the amount of raisins that are needed. Can you tell me how much you used? Thanks!
Rebecca
Honestly I probably put a different amount any time I make it. I kind of just eye the amount depending on who will be eating it. Some people really don’t like raisins and so I will put in less but if you like more go ahead and put more. It is all preference and it won’t make a difference to the recipe taste.
Ann Flinchum
I may have just missed it, but, how many eggs does this recipe call for? Looks sooo good!
Rebecca
Alright, looks like part of the ingredients got accidentally taken off. I was able to fix the problem so it should be good now. Thank you for letting me know about that error. It was appreciated!
Malen
I have tried a lot of coconut flour recipes but havent had a carrot cake before with coconut flour. I am definitely trying this.
VH
recipe takes much longer in a bundt pan at 325F So far its’ been in for 60 minutes and still wasnt done. In for another 30..here’s hoping!
VH
smells amazing though! Texture was perfect! Can hardly wait for the finished results!
VH
done in a bundt pan a@ 325F for 1hour 20 minutes.
Mindy
Do I strain/drain the carriots from the marinade prior to fooling in?
Rebecca
Nope.
Laurie
Wow…I used this recipie to make mini muffins. We had 72 amazing mini muffins. This is an excellent recipie and it is going in my binder. Only the best of the best go in my binder. Thanks for sharing this….
★★★★★
Rebecca
I’m glad you like it! Thanks for visiting.
Chandra@The Plaid and Paisley Kitchen
I have never heard of Carrot Flour but I can tell that is must be great. This cake is gorgeous!
Rebecca
Do you mean carrot flour or coconut flour? Coconut flour is a very popular grain-free ingredient.
rebecca u.
I love this recipe, it looks amazing. My husband’s favorite is carrot cake, so I think he will LOVE this! Thank you!
melody
This looks like a really great recipe! I can’t wait to try. The rosettes are gorgeous.
Ladan
Hi Rebecca . You do not have any idea how much I enjoy reading your recipes especially this carrot cake which is my favorite cake . I am going to print this and make it tomorrow .Please let me say that your doing brilliant job with this blog . Thank you
Rebecca
Doesn’t it look so good? Please let us know how it turns out . . .