Paleo carrot cake with vegan “cream cheese” frosting for a grain-free, refined sugar-free dessert! You’d never guess this moist, decadent cake is healthy!
This post is sponsored by Bob’s Red Mill.
Alternatively titled: The Best Damn Carrot Cake You Ever Did Eat.
Carrot cake. Do you have preferences? My guess is the first thing that pops into your head when you think about your ideal carrot cake is whether or not it has pineapple. Whether or not it includes shredded coconut. Whether or not it’s studded with walnuts. Do we dare bring up the topic of raisins? I’m getting heart palpitations just thinking of all the colors of the carrot cake. With so many options available to you, Zen and the Art of Carrot Cake Making may as well be its own institution.
If you’re like me and you’re easily overwhelmed by options, you probably don’t know where to start when it comes to the never ending supply of carrot cake recipes floating around the internet. I mean, I’m heavily biased, but I think right here is a good place to start… and finish. The ONLY carrot cake recipe you’ll ever need…
…because this this dream boat is:
a.) refined sugar-free
b.) gluten-free and grain-free
d.) packed with protein
e.) prepared in a blender
I used Bob’s Red Mill Super-Fine Almond Flour to prepare this cake. Dating further back than this iconic recipe for Almond Flour Pancakes, BRM’s almond flour has been my go-to for years. The fact that it’s finely ground makes it absolutely perfect for grain-free baking – with the right recipe, you can’t even tell you’re consuming something gluten-free, not to mention grain-free.
Which brings me to my next point: You may already know my go-to grain-free flour combo is almond flour and tapioca flour, which is exactly what I did in this cake as well. The two together create the fluffiest cakes and breads. Once you go almond + tapioca, you never go back as far as I’m concerned!
My nightly routine lately has been enjoying a thick slice of this cake with a steamy mug of ginger tea while watching How to Get Away with Murder (<- have you seen it??!!! I’ve never been so sucked in to a TV show in my liiiiifeuuuuuuh!).
I frosted this cake using the Vegan Cream Cheese Frosting I showed you on Wednesday, keeping the cake au natural, super clean, and above all – light and fresh. If you read Wednesday’s post you know I’m not into super sweet treats, so you can probably guess this cake isn’t as sweet as your run-of-the-mill carrot cake. For me, it’s the perfect sweetness, but you can 200% add more pure maple syrup, or erythritol/xylitol to further sweeten it.
My intentions for you and the cake is to share it with your family on Easter. But make no mistake, I’m a year-round carrot caker (hence the carrot cake + HtGAwM seshes), as well as a dessert hogger, so if you feel compelled to bake this gorg thing for your onesie on any given Sunday, you do you like you’ve never done you before!
Per ush, the cake batter is prepared quickly and easily in a blender! I recommend preparing the Vegan Cream Cheese Frosting the day or night before to cut down on some of the prep. Should you end up with leftovers, you can either store them in a sealed container in the refrigerator, or wrap them in plastic wrap, stick it in a ziplock bag, and freeze it.
Options? Get this:
- Add 1/3 cup of crushed pineapple (get the canned kind that’s stored in juice, not syrup) and omit the oil.
- Use a combination of carrots and parsnips – I used parsnips in my Grain-Free Carrot Cake recipe a couple years ago, and it turned out marvelously!
- Make it vegan by following my recipe for Grain-Free Vegan Carrot Cake.
- If you’re not into the 2-tier action, you can bake the cake in a single layer in a 13″ x 9″ baking dish.
And that’s it! Make your super tender, moist, fluffy perfectly textured treat for your every brunch gathering.
Paleo Carrot Cake
- 4 large eggs
- 1/2 cup pure maple syrup
- 1/3 cup grapeseed oil see note*
- 1 tablespoon lemon juice
- 2 teaspoons pure vanilla extract
- 2 cups Bob's Red Mill Almond Flour
- 1/2 cup tapioca flour
- 1 cup unsweetened shredded coconut
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon sea salt
- 1/2 cup raw walnuts chopped
- 1/2 cup raisins
- 2 cups grated carrot see note**
- 1 batch Vegan Cream Cheese Frosting
- 2 tablespoons raw walnuts chopped, optional
- 2 tablespoons cacao nibs optional
Preheat the oven to 350 degrees F and line two 8-inch cake pans (or spring form pie pans) with parchment paper.
Add all of the ingredients except for the walnuts, raisins, and grated carrot to a blender or food processor and blend until combined.
Add the walnuts, raisins, and grated carrot and fold into the batter until well-combined.
Divide the cake batter between the two cake pans and spread into an even layer. Bake on the center rack 20 to 25 minutes, or until cakes are golden-brown and test clean when poked in the center.
Allow cakes to cool 15 minutes, then release them from their pans. Allow them to cool an additional 20 minutes. Place one of the cakes on a cake stand or large plate and frost the top with Vegan Cream Cheese Frosting. Place the second cake on top and frost the whole cake with the remainder of the frosting. Garnish with chopped walnuts and cacao nibs, cut into thick slices, and serve!
*You can also use olive oil, almond oil, algae oil, etc.
**I used pre-grated carrots, but you can also chop up whole carrots and toss them in your food processor to quickly grate them.