Name: Paleo Carrot Cake with Cream Cheese Frosting Recipe
Prep time: 20 min
Cook time: PT-491722H34M12S
Total time: 50 min
Cuisine: Paleo
Ingredients: 5 large organic brown eggs (at room temperature); 1 ½ cups coconut sugar; 1 cup refined coconut oil (melted but not hot); 1 ½ tablespoons pure vanilla extract; 2 8-ounce cans organic crushed pineapple (drained well); 3 cups grated carrots; 3 cups fine almond flour; 6 tablespoons coconut flour; 6 tablespoons tapioca flour; 1 tablespoon fresh baking soda; 1 teaspoon cinnamon; ½ teaspoon ground ginger; 1 ¼ cups finely chopped pecans; 1 pinch salt; 16 ounces dairy-free cream cheese (softened); ½ cup refined coconut oil (softened; or 4 ounces ghee, softened); 2 teaspoons pure vanilla extract; ½ cup pure maple syrup; finely chopped pecans (for garnish)

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Introduction

This Paleo Carrot Cake is a delicious, grain-free treat perfect for those following a paleo lifestyle or anyone looking for a wholesome dessert. Moist and flavorful, it’s topped with a smooth dairy-free “cream cheese” frosting and crunchy pecans for the perfect finish.

The image shows a carrot cake standing on a white cake stand with a smooth white marbled texture surface. The cake has two thick layers of moist orange-brown sponge with finely grated carrot pieces visible. Between the layers and all over the top is a thick, creamy white frosting spread smoothly. The sides of the cake are covered with crushed nuts, creating a rough texture contrasting with the smooth frosting. A slice is being lifted out with a silver cake server by a woman's hand, showing the moist inside and thick frosting layers clearly. The background is soft pink, and some green leaves and flowers are placed near the cake stand. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large organic brown eggs (at room temperature)
1 ½ cups coconut sugar
1 cup refined coconut oil (melted but not hot)
1 ½ tablespoons pure vanilla extract
2 8-ounce cans organic crushed pineapple (drained well)
3 cups grated carrots
3 cups fine almond flour
6 tablespoons coconut flour
6 tablespoons tapioca flour
1 tablespoon fresh baking soda
1 teaspoon cinnamon
½ teaspoon ground ginger
1 ¼ cups finely chopped pecans
1 pinch salt
16 ounces dairy-free cream cheese (softened)
½ cup refined coconut oil (softened) or 4 ounces ghee (softened)
2 teaspoons pure vanilla extract
½ cup pure maple syrup
Finely chopped pecans (for decoration)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and adjust oven racks so cake pans fit in the center. Line the bottom of each cake pan with parchment paper and grease the sides and bottom with cooking spray, ghee, or coconut oil.
Step 2: In a large mixing bowl, crack the eggs and whisk gently until just combined. Add coconut sugar, melted coconut oil, and vanilla extract, whisking until combined.
Step 3: Add drained crushed pineapple, grated carrots, almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and ginger. Whisk gently until the batter is thick and mostly smooth—do not overmix.
Step 4: Fold in the chopped pecans gently until evenly distributed.
Step 5: Divide the batter evenly between the prepared cake pans and place them in the oven. Bake for 20 minutes, rotating pans halfway if using two racks. Check doneness with a toothpick starting at 20 minutes—when it comes out with few crumbs, the cake is done.
Step 6: Remove the cake pans from the oven and allow the layers to cool completely in the pans.
Step 7: For the frosting, beat the softened dairy-free cream cheese, softened coconut oil (or ghee), vanilla extract, and maple syrup using a hand mixer until smooth and fluffy.
Step 8: To assemble, run a spatula around the edges of each cake pan to loosen the layers. Invert one layer onto a cake stand or plate and spread an even layer of frosting on top.
Step 9: Place the second layer on top and frost it evenly as well. Add the third layer and cover the entire cake with the remaining frosting, spreading it smoothly over the top and sides.
Step 10: If desired, sprinkle chopped pecans on top of the cake or gently press them onto the frosted sides using wax paper to help them stick.
Step 11: Serve the cake immediately or refrigerate uncovered until ready to enjoy.

Tips & Variations

Make sure to drain the crushed pineapple thoroughly to avoid excess moisture in the batter.
Use room temperature eggs and softened dairy-free cream cheese for the best texture in your cake and frosting.
For a nut-free version, substitute pecans with unsweetened shredded coconut or seeds.
Try adding raisins or chopped dates for extra sweetness and texture in the cake.

Storage

Store the carrot cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best flavor and texture. Leftovers can also be frozen wrapped tightly for up to one month; thaw in the refrigerator before serving.

How to Serve

A close-up of a two-layer slice of carrot cake on a white plate, featuring a moist, textured brown cake with visible bits of carrot and nuts, separated and covered with creamy white frosting that spills slightly over the edges. The background is a white marbled surface with a soft peach cloth underneath the plate and white tulips partially visible above. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without refined coconut oil?

Yes, you can substitute refined coconut oil with ghee or another mild-tasting fat to keep the texture moist and flavorful.

Is this cake suitable for people with nut allergies?

This recipe contains almond and coconut flours as well as pecans, so it is not suitable for those with nut allergies without modification. You can try replacing nuts with seed flours and toppings, but results may vary.