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Paleo Carrot Cake with Vegan “Cream Cheese” Frosting

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.

Paleo Carrot Cake - grain-free, refined sugar-free, dairy-free, and healthy! | TheRoastedRoot.net #recipe #dessert #easter #glutenfree

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

c.) dairy-free

d.) packed with plant-based protein

e.) prepared in a blender

f.) healthful 

How to Make Paleo Carrot Cake:

I used Bob’s Red Mill Super-Fine Almond Flour to prepare this cake. I have found the combination of fine almond flour and tapioca four to yield the fluffiest grain-free treats. Dating further back than this iconic recipe for Almond Flour Pancakes, BRM’s almond flour has been my go-to for years.

You can’t even tell this cake is gluten-free, not to mention grain-free and paleo!

 

Check it: I like making cake batter in a blender. Simply add all the ingredients for the cake except the walnuts, raisins and carrots to a blender. Blend until smooth, then fold in the walnuts, raisins, and carrots.

Divide the cake batter between two parchment-lined spring form pans, then bake! Once the cake has cooled, you can frost it with the vegan cream cheese frostingI recommend preparing the frosting the day or night before to cut down on some of the prep.

Note: for those of you who prefer using a stand mixer or mixing bowls to prepare your cake batter, feel free to take that approach!

How to Store Carrot Cake Leftovers:

Should you end up with leftovers, you can either store them in a sealed container in the refrigerator for up to 1 week. After about 5 days, the cake will begin to dry out, so if you can’t get through the cake in 5 to 7 days, you can freeze it! 

Simply wrap the cake securely in plastic wrap then stick it in a zip lock bag, and freeze it. I like to wrap in plastic wrap AND put it in a zip lock in order to ensure the cake doesn’t get freezer burned.

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!).

Paleo Carrot Cake - grain-free, refined sugar-free, dairy-free, and healthy! | TheRoastedRoot.net #recipe #dessert #easter #glutenfree

Paleo Carrot Cake - grain-free, refined sugar-free, dairy-free, and healthy! | TheRoastedRoot.net #recipe #dessert #easter #glutenfree

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!

Paleo Carrot Cake - grain-free, refined sugar-free, dairy-free, and healthy! | TheRoastedRoot.net #recipe #dessert #easter #glutenfree

 

Paleo Carrot Cake - grain-free, refined sugar-free, dairy-free, and healthy! | TheRoastedRoot.net #recipe #dessert #easter #glutenfree

Recipe Adaptations:

  • Try a sugar-free version by making my Low-Carb Carrot Cake.
  • 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 paleo carrot cake for your every brunch gathering.

Paleo Carrot Cake - grain-free, refined sugar-free, dairy-free, and healthy! | TheRoastedRoot.net #recipe #dessert #easter #glutenfree

Paleo Carrot Cake

Yield: 1 8-inch 2-tier cake
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes

You'd never guess this Paleo Carrot Cake is grain-free, refined sugar-free and dairy-free! Incredibly moist and flavorful, this healthier carrot cake recipe is a true delight.

Ingredients

For Frosting:

Instructions

  1. Preheat the oven to 350 degrees F and line two 8-inch cake pans (or spring form pie pans) with parchment paper.
  2. Add all of the ingredients except for the walnuts, raisins, and grated carrot to a blender or food processor and blend until combined. 
  3. Add the walnuts, raisins, and grated carrot and fold into the batter until well-combined.
  4. 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. 
  5. 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!

Notes

*You can also use olive oil, grapeseed 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.

Nutrition Information:
Yield: 1 Serving Size: 1 of 12
Amount Per Serving: Calories: 342Total Fat: 24gUnsaturated Fat: 0gCarbohydrates: 23gFiber: 4gSugar: 12gProtein: 8g
Paleo Carrot Cake recipe made grain-free, dairy-free, and refined sugar-free. Includes a vegan cashew-based cream "cheese" frosting. You'd never guess this isn't regular carrot cake!!
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Martha

Sunday 20th of December 2020

Hi! I’m wondering if you have any tips or pointers about baking time for making these into cupcakes.

Julia

Tuesday 22nd of December 2020

Hi Martha! I would bake them for 30 to 35 minutes at 350 :D Hope you enjoy!

Linda from Australia

Tuesday 7th of April 2020

Wow wow wow! This carrot cake is AMAZING! even with a few little things I did....I reduced the maple syrup as we don’t love cake too sweet, I used home laid bantam sized eggs, so increased the number from 4 to 6 ( they are tiny eggs! ) and I added in 2T of oil AS WELL as the pineapple ( chopped pieces as I couldn’t find a small tin of crushed ). I also baked it in a 20x20cm pan at 160C for 1hr 10mins and it came out PERFECT! Only minor issue was I’m not sure I love it with the coconut...but honestly, it doesn’t make it any less amazing! My kids also love it, so my job here is done. Thank you for a perfect carrot cake recipe!

Julia

Wednesday 8th of April 2020

I'm so thrilled you and your children like it! Thank you for sharing all of your changes...that's awesome it worked out so well! Thanks for the sweet note, and my love goes out to you and your family! xoxo

Andrea

Saturday 29th of February 2020

Thanks so much for a yummy paleo carrot cake recipe! We loved it without any icing! We omitted the raisins and nuts due to preference and allergy. Next time I want to try it with pineapple! Thanks again!

Julia

Monday 2nd of March 2020

I'm so glad you like it, Andrea! I love the cake without the icing too...it has so much flavor and texture. Thank you for the sweet note! Let me know how it turns out with pineapple! xoxoxo :D

Whitney Berger

Tuesday 23rd of April 2019

I made this for Easter this year. Everyone loved it! I made the frosting with honey like you suggested. Incredible!

Julia

Tuesday 23rd of April 2019

I'm happy to hear it, Whitney!! It's amazing how similar the frosting tastes to cream cheese when you use honey! Thanks so much for your sweet feedback! xoxo :D

amira falisa

Wednesday 17th of April 2019

hi julia, just made it for breakfast today. I used my homemade applesauce and replaced it with oil with same ratio. I halved d 1/8 cup of maple syrup and add d other half with water. ( note : I use 1/4 cup of d recipe) . The cake texture is not fluffy like yesterday, but dense. sweetness is nice because d raisins is already sweet. d taste is 1/2 similar with using oil. maybe because very little oil is used in this recipe. to be honest, I prefer the texture and taste of the cake using oil. applesauce make the texture denser and it definitely ruined the paleo choc cake I baked previously.

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