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This Paleo Carrot Cake is moist, naturally sweetened, and packed with warm spices, shredded carrots, and crunchy nuts. Made with almond flour, it’s completely grain-free, dairy-free, and refined sugar-free—yet still tastes just as indulgent as the classic version! Topped with a creamy dairy-free frosting, this cake is perfect for birthdays, Easter, or anytime you’re craving a healthier treat.
👉 Ingredients
For the Carrot Cake
- 2 ½ cups almond flour
- ½ cup tapioca flour (or arrowroot starch)
- 1 tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 3 large eggs
- ⅓ cup coconut oil, melted
- ½ cup maple syrup (or honey)
- 1 tbsp vanilla extract
- 2 cups grated carrots
- ½ cup chopped walnuts or pecans (optional)
- ½ cup unsweetened shredded coconut (optional)
For the Dairy-Free Frosting
- 1 cup coconut cream (chilled)
- ½ cup cashew butter (or almond butter)
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp lemon juice (for a slight tang)
👉 How to Make It
1️⃣ Bake the Cake
- Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.
- In a bowl, whisk together almond flour, tapioca flour, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk eggs, melted coconut oil, maple syrup, and vanilla until smooth.
- Stir in grated carrots, walnuts, and shredded coconut.
- Gradually add dry ingredients, mixing until combined.
- Divide batter into cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let cakes cool completely before frosting.
2️⃣ Make the Frosting
- Beat chilled coconut cream, cashew butter, maple syrup, vanilla, and lemon juice until creamy.
- Chill for 30 minutes before frosting to thicken.
3️⃣ Assemble the Cake
- Place one cake layer on a plate and spread with frosting.
- Add the second layer and cover the entire cake with frosting.
FAQ & Troubleshooting
1. Can I make this cake ahead of time?
Yes! Bake the cake layers up to 2 days ahead and store them wrapped at room temp. The frosting is best made fresh.
2. How do I store leftovers?
Keep the cake covered in the fridge for up to 5 days. Let slices sit at room temp before serving.
3. Can I substitute almond flour?
Not directly! Almond flour has a unique texture—coconut flour won’t work the same. Stick to the original recipe.
4. Can I make this into cupcakes?
Yes! This recipe makes about 12 cupcakes—bake at 350°F for 18-22 minutes.
5. Why is my cake too dense?
✔️ Make sure your eggs are room temp—this helps aerate the batter.
✔️ Don’t overmix—almond flour is delicate.
✔️ Let it cool completely before frosting to avoid sogginess.
This Paleo Carrot Cake with Almond Flour is light, naturally sweet, and full of cozy spice flavors—without any refined sugar or grains! If you try it, let me know how it turns out! 🥕✨
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