Paleo Carrot Cake with Creamy Dairy Free Frosting

Traditional carrot cake recipes are loaded with refined sugar and flour, and usually topped with a dairy-laden frosting that is definitely not Paleo friendly. If you still want to enjoy this moist and tender spice cake while sticking to your Paleo principles, this Paleo Carrot Cake with Creamy Dairy Free Frosting recipe will fit the bill. Sweetened with a bit of maple syrup or honey, it’s full of good-for-you ingredients that won’t weigh you down.

The frosting is creamy and delicious, yet completely free of dairy. It pairs beautifully with the cake, and makes eating dessert something that you don’t have to feel (too) guilty about! So just a little word of caution – this cake is very calorie dense, as you’ll see in the nutrition info, so eat at your own discretion! It’s worth it, though – I promise.

Paleo Carrot Cake
Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Paleo Carrot Cake with Creamy Dairy Free Frosting

Servings 12

Total Time: 50 minutes

Cook Time: 50 minutes

Nutrition Information

calories 647

carbohydrate 35.4g

protein 7.2g

fat 55.6g

saturated fat 41.6g

cholesterol 123g

sodium 259g

fiber 3.2g

sugar 18.2g



  • 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 for 12 servings)


  • 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. 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. 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. 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!

    1. 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.

  4. 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

  5. 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!

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

  7. 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.

  8. 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?

  9. 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!!!!!

  10. DO NOT MAKE THIS RECIPE. I wrote to and told them twice! about the frosting calling for coconut oil and how much it calls for 1 3/4 CUPS!!! it ruined the whole cake. Which, BTW, takes much longer than 15 mins prep time. It took me that long just to gather the ingredients. As you can see it calls for numerous things, and I bet its delicious with THE RIGHT FROSTING recipe! It would probably be coconut milk or coconut cream that it is actually meant, but oil of the that amount is absolutley wrong! so disappointing because it was my birthday cake and it was so expensive to make, one bite each and we all went “gross” and had to throw it all away!!:( what a bummer. I am deeply disappointed that they haven’t corrected for all of you yet, saying they would but haven’t since I made it in Sept 2015, and it is now March, 2016. DON”T waste your time, effort and money until they fix it, trust me!

Leave a Reply