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Thick slices of paleo carrot cake on a white platter.
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4 from 4 votes

Paleo Carrot Cake

This paleo carrot cake is easy to make and delicious. It's gluten free, dairy free, and refined sugar free.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: carrots, dairy free, easter, gluten free, paleo, refined sugar free, spring
Servings: 10
Calories: 216kcal


  • 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


  • 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.


Calories: 216kcal | Carbohydrates: 24g | Protein: 5g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 191mg | Potassium: 127mg | Fiber: 5g | Sugar: 16g | Vitamin A: 4419IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg