Paleo carrot cake with vegan “cream cheese” frosting

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This post is sponsored by Bob’s Red Mill.

Alternately titled: The Best Damn Carrot Cake You've Ever Eaten.

Carrot cake. Do you have preferences?

I guess the first thing that comes to mind when you think of your ideal carrot cake is whether it has pineapple or not. Whether or not it includes grated coconut. Whether or not it's studded with nuts. Do we dare mention the topic of raisins?

I get heart palpitations just thinking about all the colors of carrot cake. With so many options available, Zen and the art of making carrot cakes can also be your own institution.

If you're like me and easily overwhelmed with options, you probably don't know where to start when it comes to the never-ending supply of carrot cake recipes floating on the internet. I mean, I'm very biased, but I think this is a good place to start … and end. The ONLY carrot cake recipe you'll need …

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… because this dream boat is:

a.) refined without sugar

b.) gluten-free and grain-free

c.) dairy free

d.) packed with plant-based proteins

e.) prepared in a blender

f.) healthy

How to make paleo carrot cake:

I used Bob's Red Mill super fine almond flour to make this cake. I have found the combination of fine almond flour and tapioca four to get the fluffiest grainless treats. For much longer than this iconic almond flour pancake recipe, BRM's almond flour has been my choice for years.

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

Check it out: I like to make cake batter in a blender. Just add all the ingredients for the cake except the walnuts, raisins, and carrots in a blender. Mix until smooth, then fold in walnuts, raisins, and carrots.

Divide the cake batter between two parchment lined pans and then bake. Once the cake has cooled, you can freeze it with the vegan cream cheese frosting. I recommend preparing the frosting the day or night before to reduce the preparation.

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

How to store leftover carrot cake:

If you're done with the leftovers, you can store them in a sealed container in the refrigerator for up to 1 week. After about 5 days, the cake will start to dry, so if you can't get through it 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 it in plastic wrap AND put it in a zipper to ensure the cake doesn't burn in the freezer.

My late night routine has been enjoying a thick slice of this cake with a cup of ginger tea while watching How to Get Away with Murder (

Tyour cake is not as sweet as your ordinary carrot cake. To me, it's the perfect sweetness, but you can add 200% more pure maple syrup or erythritol / xylitol to sweeten it up even more.

My intentions for you and the cake is to share it with your family at Easter. But make no mistake, I'm a year-round carrot pastry chef (hence the carrot cake + HtGAwM seshes), as well as a dessert hoarder, so if you feel compelled to bake this gorg thing for your monkey anywhere Sunday, do you like that I have never done you before?

Recipe adaptations:

  • Add 1/3 cup crushed pineapple (get the type of can that is stored in juice, not syrup) and skip the oil.
  • Use a combination of carrots and parsnips: A couple of years ago I used parsnips in my grainless carrot cake recipe, and it worked out beautifully!
  • Go vegan by following my grain-free vegan carrot cake recipe.
  • If you don't like the 2-tier action, you can bake the cake in a single layer on a 13 "x 9" baking sheet.

And that is!

Make your paleo carrot cake super tender, moist, fluffy, and perfectly textured for every brunch gathering.

Paleo carrot cake

Preparation time: 45 minutes.

Cook time: 25 minutes.

Total time: 55 minutes

Servings: 1 8-inch, 2-tier cake


  • 4 4 large eggs

  • 1/2 cup pure maple syrup

  • 1/3 cup grape seed oil see note *

  • 1 tablespoon lemon juice

  • 2 teaspoons pure vanilla extract

  • 2 cups Bob's Red Mill Almond Flour

  • 1/2 cup tapioca flour

  • 1 cup unsweetened grated coconut

  • 1 teaspoon baking soda

  • 2 teaspoons baking powder

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground ginger

  • 1/2 teaspoon sea salt

  • 1/2 cup raw walnuts, sliced

  • 1/2 cup raisins

  • 2 cups striped carrot see note **

For the Glaze:

  • 1 batch Vegan cream cheese frosting

  • 2 tablespoons chopped raw walnuts, optional

  • 2 tablespoons cocoa beans Optional


  1. Preheat oven to 350 degrees F and line two 8-inch cake pans (or spring-loaded cake pans) with parchment paper.

  2. Add all ingredients except walnuts, raisins, and grated carrot to a blender or food processor and mix until combined.

  3. Add walnuts, raisins, and grated carrot and mix in batter until well combined.

  4. Divide the cake batter between the two cake pans and spread out in an even layer. Bake on the center rack for 20 to 25 minutes, or until the cakes are golden brown and taste clean when pricked in the center.

  5. Allow the cakes to cool 15 minutes, then free them from their molds. Allow an additional 20 minutes to cool. Place one of the cakes on a cake stand or large plate and freeze the top with vegan cream cheese frosting. Lay the second cake on top and freeze the entire cake with the rest of the frosting. Garnish with chopped nuts and cocoa beans, cut into thick slices, and serve!

Recipe Notes

* You can also use olive oil, almond oil, algae oil, etc.

** I used pre-grated carrots, but you can also cut whole carrots and toss them in your food processor for quick grating.

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