Carrot Cake

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Carrot Cake

Servings 8

Total Time: 75 minutes

Cook Time: 75 minutes

Nutrition Information

calories 398

carbohydrate 30g

protein 14g

fat 27g


  • 6 large egg(s) separated
  • 1/2 cup(s) honey, raw (or less, if desired)
  • 7 medium carrot(s) cooked and pureed, about 1.5 cups for 8 servings
  • 1 tablespoon(s) orange zest
  • 1 tablespoon(s) orange juice (freshly squeezed)
  • 3 cup(s) almond flour
  • 1 tablespoon(s) coconut oil


  1. Preheat oven to 325 F.
  2. Beat the egg yolks and honey together in a medium mixing bowl.
  3. Mix in carrot puree, orange zest, orange juice concentrate, and almond flour.
  4. Beat the egg whites in a separate bowl until stiff (a hand mixer is recommended for this step). Carefully fold into batter.
  5. Pour batter into a 9-inch springform pan, lightly greased with coconut oil.
  6. Bake for about 50 minutes or until a skewer inserted into the center of the cake comes out clean.
  7. Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.


  1. Made this on request for my 80/20 paleo husband’s birthday yesterday. Modifications: fresh squeezed OJ, added a half tsp of vanilla and a shake of cinnamon. We eat dairy, so I made a maple Greek yogurt to have on the side. Pros: tasted great, excellent fake-a-cake, didn’t need the yogurt “icing,” although it worked well. Cons: two mixing bowls required, top burnt a bit while the middle stayed wet and raw. Next time I’d cook longer and cover with foil halfway through, and test the center much more thoroughly. I think I’ll skip the OJ too, as the batter was too wet.

  2. Made this a couple of times, each time I add a little more. I have added nutmeg, cinnamon, taken out the orange juice. This time I also added chopped walnuts to it, so more like a non paleo carrot cake. I have had great reviews, even from non paleo eating people. I even got my 5,7,and 9 year old nieces to ask for seconds. Need I say more…..

  3. Didn’t care for this at all – it also burnt on the bottom.
    It needs something – salt? More flavor? Something.
    I used a cake pan as I didn’t have a springform – though still would not have affected the taste.

  4. When you say “frozen orange juice,” do you mean OJ concentrate? If people are using OJ instead, that would make the cake more liquidy.

  5. Made this and it turned out pretty well …. I realized half way that I didn’t have enought almond flour, so I used 3/4 cup flaxseed meal to make up for the difference. Also, I added 1/3 cups walnuts after giving it a quick spin in the food processor, a dash of nutmeg and cinnamon. The cake didn’t rise THAT much (I guess cause of the type of flour used, plus the absence to baking soda/powder), but it does look good. Do you think I can add a bit of baking soda/powder? In my case, I needed 4 medium sized carrots to get the required amount of carrot purée. I think, however, that something else can be added to give the cake a bit more flavor. Maybe I’ll add 1 tsp of vanilla extract next time. Also, I would suggest to use 1/2 cup of honey, as specified in the recipe, and not to reduce the quantity; the cake will then lack any form of sweetness, in my opinion. I’ll be making this again!

  6. I totally screwed up somehow…wasn’t a batter, it was more like crumbly dough! I only used two cups of Coconut flour! Where could I have gone wrong?

    1. Jen – Coconut flour and almond flour aren’t interchangeable because coconut flour is so much denser. If you’re going to substitute coconut flour, mix it half and half with tapioca flour OR add 4 eggs per 1/2 cup of coconut flour. That’s probably why it was so crumbly.

  7. Fresh squeezed is the way to go here. A little more “orange cake” than “carrot cake” but very yummy all the same! Coffee is brewing can’t wait to have my breakfast!

    1. Jessica – It’s just for greasing the pan, so it’s up to you. Maybe try a teaspoon and see if that does the trick?

    1. leanne – Carrot purée is actually puréed, so it’s more than grated. You’d need a blender or a food processor to do it well.

  8. This may be a stupid question, but since it is “carrot puree” does that mean you steam the carrots first so that get soft, and then puree them?

  9. I made this the other day, and used an 8×8 glass pan, and added come cinnamon to the top before I baked it. It was good the 1st day, but the 2nd day it was even better. I let it sit out with saran wrap over the top of it to keep the moisture in, and it was even better.

  10. I modified this to a Pumpkin Cake – sub carrot puree with 1 1/2 cups organic pumpkin puree, 1 cup almond meal, 2 cups flaxseed, splash of fresh OJ, tablespoon (+) vanilla, 2 teaspoons pumpkin spice, teaspoon cinnamon, still used 1/2 cup honey, added teaspoon baking powder. Cooked covered 40 mins @ 325, 15 mins uncovered @ 350. The flaxseed and almond meal makes it kind of “rice” texture but overall it’s very moist. You might think it’s not done if the center is “slightly” moist but it cools and sets. I agree it still feels like it’s missing something… maybe more spices.

  11. This turned out really well! It is very spongy and extremely moist even though not under cooked. I agree cover top with foil towards end to stop burning the surface

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