This Paleo Carrot Cake is made with coconut flour, for a naturally grain-free and gluten-free dessert. I love how moist and flavorful it is, while being naturally sweetened!
What are the Benefits of Coconut Flour?
What I love about coconut flour is that it’s naturally gluten-free and high in fiber. In fact, it’s so high in fiber that it actually needs quite a few eggs to help give it lift and moisture.
That means this cake it higher in protein than traditional recipes, which should leave you feeling satisfied and without crazy blood sugar spikes.
How to Measure Coconut Flour
To properly measure coconut flour, dip the measuring cup into the bag of flour, then use the back of a knife to level-off the top. Don’t use a heaping measure, as it will result in a dry cake.
Coconut Flour Substitutions
When working with coconut flour, it’s important to note that traditional substitutions will not work with recipes that have been developed for this grain-free flour. Coconut flour can NOT be swapped for almond flour, oat flour, all-purpose flour, or any other flour. It’s just too different!
You also should not substitute a flax egg for any recipe that calls for coconut flour– the results will be very flat and mushy as a result, and not something you could serve to guests. I recommend looking for a different recipe that uses another type of flour in that case.
How to Make Paleo Carrot Cake
This carrot cake recipe couldn’t be easier to make. You need just one bowl and about 10 minutes of prep time before it goes in the oven! For an impressive two-layer cake, you can pour this batter into two 6-inch pans, or you can double the recipe to fill two 9-inch pans. I’ve also baked this cake in a bundt pan for a pretty presentation.
Paleo Carrot Cake Frosting
I like to frost this cake with my Vegan Cream Cheese Frosting, which is naturally sweetened and made with white sweet potatoes. I love how fluffy it looks, like real buttercream! (However, this one doesn’t fool my picky 5-year-old, who has tasted “real” buttercream.) I use a double batch of this frosting to generously frost this two-layer carrot cake.
Paleo Carrot Cake (using Coconut Flour!)
- 1 cup coconut flour
- 1 cup maple syrup
- 1/2 cup melted coconut oil
- 8 eggs , at room temperature
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon baking soda
- 2 cups shredded carrots (about 4 carrots)
- 1/3 cup diced pineapple (optional)
- 1/4 cup raisins (optional)
- Preheat the oven to 350F and generously grease a 9-inch pan, a bundt pan, or two 6-inch pans. (Tip: Add a square of parchment paper on the bottom for easier removal later.)
- To prepare the cake, combine the coconut flour, maple syrup, coconut oil, eggs, cinnamon, ginger, nutmeg, salt, lemon juice and baking soda, and whisk well to create a uniform batter. If any of your ingredients are cold the mixture will be thicker than traditional cake batter, but don't worry, it will still bake just fine! Once the batter is uniform, stir in the shredded carrots, pineapple, and raisins (if using).
- Pour the batter into your prepared pan(s) and bake at 350 until the center is firm, about 35-40 minutes. (If using a bundt pan, it takes about 45-50 minutes.)
- Allow the cake to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before frosting. For best shelf-life, store the cake covered in the fridge for up to one week.
Per slice (1/12 of the cake): Calories: 311, Fat: 17g, Carbohydrates: 36, Fiber: 8g, Protein: 6g
- This recipe should make roughly 24 cupcakes, so feel free to reduce the ingredients by half if you don’t need that many. In my experience, coconut flour cupcakes need to bake for about 30 minutes, and I like using silicone baking cups to avoid any sticking.
- For a fluffier frosting, you might want to try using Coconut Whipped Cream (<- recipe) the way I did on these pretty Applesauce Cupcakes.
Hope you enjoy!
Reader Feedback: What’s your favorite cake flavor?