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!
If you like this Paleo Carrot Cake, you may also like these recipes:Print
Coconut Flour Paleo Carrot Cake Recipe with Maple Syrup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12
- Category: Dessert
- Cuisine: Paleo
- 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
- 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.