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Carrot Cake (Paleo & Gluten-free)

This carrot cake is paleo (no grains, no gluten, no refined sugar) and it is absolutely delicious!! Even those who love a traditional carrot cake will LOVE this one!
Dec 31, 2021 | Joy McCarthy

I'm a huge carrot cake lover as you might have guessed given all the carrot cake recipes I have here on the blog! From Carrot Cake Cookies, to Carrot Cake Balls, Carrot Cake LoafCarrot Cake Squares, and let's not forget muffins! The only thing missing from this carrot cake party is the actual carrot cake even though I've been making this recipe for many years. I just never got around to posting the recipe here on the blog until now!

carrot cake

As you might have guessed, if you are a cake-lover, this healthy carrot cake recipe is adapted from my ever-popular Almond Raspberry Cake! Over the years, the two cakes that people make time and time again for birthdays, anniversaires and other celebrations are either my almond cake or my Flourless Chocolcate Cake - both winning recipes!


I hope this recipe becomes a favourite with your family too.

The spices, carrots, raisins and walnuts blended together with gluten-free flours make carrot cake heaven!

carrot cake

This carrot cake recipe is...

  • Moist, memorable and uber-flavourful
  • Gluten-free, grain-free and paleo
  • Refined sugar free
  • Tastes just like carrot cake - as it should!
  • Packed with fibre and plant-based protein
  • Kid-approved and healthy-parent-approved

I have not made this cake without eggs before. However, you can check the comments for the Almond Flour Cake to see if others have tried this cake egg-free by using a flax egg.

For the icing, I would suggest either using Coconut Whipping Cream or Simple Mills Cake Icing. The icing is very sweet so if you want to reduce the sweetness I would suggest using the coconut whipping cream instead.

Here's the recipe!

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  • 2-1/2 cups almond flour*
  • 3 tbsp coconut flour
  • 1/4 cup tapioca flour or arrowroot flour**
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 4 large eggs
  • 1 cup carrots, grated
  • 2/3 cups raisins, rehydrated for 20 minutes in warm water (discard water before combining
  • 1 cup maple syrup***
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
  • Coconut oil for greasing pan
  1. Preheat oven to 350F (180C). Line an 8 or 9 inch springform pan or cake pan with parchment paper. Grease the sides with coconut oil.
  2. In a large bowl, combine almond flour, coconut flour, tapioca flour, baking powder, baking soda and spices. Whisk until combined.
  3. In a small bowl, whisk eggs. Add carrots, raisins, maple syrup and vanilla extract, stir to combine.
  4. Pour the wet ingredients into the bowl of dry ingredients. Using a whisk or a hand mixer, combine the wet ingredients and the dry ingredients until fully mixed.
  5. Fold in walnuts. Let the batter settle for a few minutes and then using a spatula, pour battle into cake pan.
  6. Place cake in middle rack. Bake for 40-45 minutes until a fork inserted comes out clean.
  7. Place cake on a cooling rack once baked. Let cake cool completely before removing from springform pan or cake pan.
  8. Now it's time to ice your cake! Try my Coconut Whipped Icing on the blog.
  9. This cake stores in the fridge for up to 5 days or freeze for up to a month.


Serves 6-8

*If you want to make this nut-free you could try a gluten-free flour blend like Bob's Red Mill. I haven't tried it yet, so it's not tested but I think it would work.

**You can find tapioca flour (aka starch) or arrowroot at your local health food store or online. It's always in the baking section. Bob's Red Mill is a good brand.

***You can half the maple syrup and add 1/2 cup water or non-dairy milk in place of the 1/2 cup maple syrup. You need to add that liquid if you reduce the maple syrup otherwise the cake will be too dry.

carrot cake

I am so thrilled you now have this recipe in your hands because I know you're gonna love it!!


Joy xo

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