Paleo Carrot Cake with Creamy Dairy Free Frosting

Paleo Carrot Cake
Recipe makes 12 servings.
Approximate Prep Time: 15 minutes
Approximate Cook Time: 35 minutes
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Votes: 18
Rating: 4.56
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1 cup(s) almond flour
1/3 cup(s) coconut flour
1 cup(s) arrowroot powder
1 tablespoon(s) cinnamon
2 teaspoon(s) baking powder
1 teaspoon(s) baking soda
1/2 teaspoon(s) sea salt
1/2 teaspoon(s) ginger, ground
1/4 teaspoon(s) nutmeg, ground
9 large egg(s)
1/2 cup(s) honey, raw, or maple syrup
3/4 cup(s) coconut oil, melted
1 tablespoon(s) vanilla
1 medium orange(s), zested
3 large carrot(s), grated (3 cups)
1 cup(s) cashews, raw, soaked for at least 4 hours
13/4 cup(s) coconut oil
1/2 cup(s) coconut butter
1 tablespoon(s) lemon juice
1/4 cup(s) maple syrup
1 teaspoon(s) vanilla
2 tablespoon(s) apple cider vinegar


  1. Make The Cake
  2. Preheat oven to 350 F. Coat a 9x13 baking pan with coconut oil or leaf lard. (You can also use 2 9-inch cake pans and make a layer cake if you'd like.)
  3. Combine the dry ingredients in a large bowl. Stir until well combined.
  4. In a separate bowl, combine the wet ingredients except for the carrots. Whisk until well combined.
  5. Stir the dry ingredients into the wet and stir. Fold in the carrots. Pour into prepared pan.
  6. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
  7. Make The Frosting
  8. Drain the cashews and blend in a food processor or high powered blender until creamy. Add the rest of the ingredients and blend until well combined and creamy.
  9. Allow the cake to cool completely before frosting and serving.


  1. Natasha

    I wasn’t aware that baking powder was paleo-friendly – I’ve avoided it because I heard that it could contain gluten. Is there a specific brand or type that you recommend?

  2. Roxanne

    This seems to be an expensive cake? Almond flour, coconut flour, 9 eggs, raw cahews and mapel syrup…wow, not good for a budget!

  3. Christine

    Wow, I think this recipe could grace Mrs Beeton’s cookery book. It’s a bit OTT for most people Mark.

    I’m not even sure that almond flour and coconut flour can be obtained in the UK!

  4. Frances

    Roxanne, many Paleo desserts ARE expensive….but most of them are OH, SO WORTH IT!!!

  5. william

    Looks Delicious can’t wait to try. Yes a little pricey, but you should eat dessert in a blue moon(every other month)

  6. Dave

    New to paleo. What is coconut butter? Would I find it in the dairy case (with the regular butter) at Trader Joe’s?

    • Neely

      Dave – No, you’d find it with the coconut oil and/or by the almond butter. I’d ask in the store, or buy it online if you can’t find it.

  7. Cynthia

    Baking powder has corn starch in it. Can Xanthan gum replace it? This is what I’ve been told.

  8. Eileen

    This must have a 1000 calories a slice !

  9. Tracey O

    Love it. Made it today and it is half gone. Love the ginger brownies they are to die for as well as the vanilla pound cake with coconut cream. Love all of your recipes. i have has chronic fatigue for months i have tried everything and nothing helped. Until i went Paleo i am back to 90% im amazed . Thankyou all x


    For me, the carb intake for one serving is what I try to maintain for the whole day! Or at the most, it doesn’t leave much room for the rest of the day, as I try to stay under 50 carbs for the day. It does sound wicked good though!

  11. Davia R

    Can this recipe be made into cupcakes? I would like to make them for my husband and me and freeze leftovers for future enjoyment.

  12. Jody B

    We made the cake and frosting for my daughters birthday. The cake turned out wonderfully. The frosting is different. It looks nothing like the picture. Maybe I did something wrong.

  13. Sasha M

    How important is the arrowroot starch for this recipe? I cannot find it anywhere in South Africa. Is there a substitute flour I can use?

    • Molly

      Sasha, you can replace the arrowroot starch with 1 cup tapioca flour and get a very similar result.

  14. Tiffany D

    The “frosting” is watery and runny and oily. Literally gross!!! I followed the recipe exactly and it was gross!!! Maybe you meant to put 3/4 cup coconut oil??!!?!? Please advise. Because it was absolutely disgusting. The cake was fabulous but seriously the “frosting” is horrid!!!!!

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