This gluten-free, dairy-free, and refined sugar-free paleo carrot cake is made with coconut flour, It’s a nutritious dessert that’s packed with flavour. It’s sweet, spiced just right, and has a satisfying cakey texture.
This cake is sweet and satisfying enough to serve for dessert, yet nutritious enough to eat for breakfast or as a snack. It’s easy to make and freezer-friendly. You can store it in an airtight container in the fridge for up to five days or freeze it for up to six months.
This grain-free carrot cake recipe calls for coconut flour. Coconut flour is an excellent choice for paleo baked goods. It has a subtle coconut flavour that doesn’t compete with the flavours of the carrots and spices in this recipe.
Coconut flour is a particularly nutritious alternative to conventional flours as it’s higher in both fiber and protein. It’s perfect for gluten-free baking as it adds a slight sweetness that works well in desserts, muffins, and cookies.
This cake is sweetened with raw honey, but you can substitute maple syrup if you prefer. Either sweetener works well in this recipe.
I added raisins to this paleo carrot cake for a little extra sweetness, but you can omit them if you’re not a fan. Chopped walnuts and/or pecans are nice additions to this cake too, so add 1/2 cup each of you wish.
Carrots are star of this cake, of course. This recipe doesn’t call for grated carrots like most carrot cake recipes seem to. I prefer to skip the cumbersome task of grating carrots and instead I bake the carrots in the oven until they’re cooked (but not mushy). I find this method results in a softer and more satisfying texture than grated carrots do.
More coconut flour recipes
- These cookies taste like shortbread but they’re dairy-free and gluten-free.
- This paleo fruit cake is a nutritious take on the classic holiday dessert. It’s spiced just right and is easy to make.
- These delicious crepes are paleo diet-friendly, grain-free, and refined sugar-free.
Carrot Cake with Coconut Flour (Paleo, Gluten-Free, & Dairy Free)
- Blender or food processor
- 2 cups cooked chopped carrots
- 1/2 cup raw honey
- 6 eggs
- 1/3 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
- 1 teaspoon baking soda
- 1 cup coconut flour
- Optional: 1/2 cup each of raisins and/or walnuts
- Preheat the oven to 350 degrees Fahrenheit.
- Add the honey, cooked carrots, eggs, olive oil, vanilla extract, cinnamon, nutmeg, and salt, to a blender or food processor and blend/process until smooth and well mixed.
- Transfer the batter to a mixing bowl and add the coconut flour and baking soda.
- Mix well and be sure to incorporate any lumps from the coconut flour.
- Stir in the raisins and/or walnuts.
- Spoon the batter into a parchment lined 9.25 x 5.25 x 2.75 inch loaf pan and bake at 350 degrees Fahrenheit for 60 minutes.
- Makes about 10 slices of paleo carrot cake.
- Store this cake in an airtight container in the fridge for up to five days or in the freezer for up to six months.