Paleo Carrot Cake with Cream Cheese Frosting Recipe
This Paleo Carrot Cake with dairy-free “Cream Cheese” Frosting is a moist, flavorful cake made with almond and coconut flours, grated carrots, and crushed pineapple for natural sweetness and moisture. The cake is spiced with cinnamon and ginger, and layered with a luscious, fluffy vegan-friendly cream cheese frosting made from dairy-free cream cheese and coconut oil. Perfect for those following a paleo or dairy-free lifestyle, this cake is both nutritious and indulgent.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Paleo, American
- Diet: Gluten Free
Ingredients
Scale
For the Carrot Cake
- 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
For the “Cream Cheese” Frosting
- 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)
Instructions
- Preheat the oven: Preheat oven to 350° Fahrenheit. Adjust oven racks so cake pans will sit in center of oven for even baking.
- Prepare cake pans: Cut parchment paper circles to fit inside cake pans. Grease bottom and sides of each pan with cooking spray, ghee, or coconut oil. Place parchment paper in bottom and set pans aside.
- Mix wet ingredients: Crack eggs into large mixing bowl and whisk until just combined. Add coconut sugar, melted coconut oil, and vanilla extract; whisk until just combined.
- Add fruits and dry ingredients: Add well-drained crushed pineapple, grated carrots, almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon, and ginger. Whisk until mostly smooth and thick, careful not to over-mix.
- Fold in pecans: Gently fold in chopped pecans until evenly distributed throughout batter.
- Fill pans: Divide batter evenly among prepared cake pans and smooth tops.
- Bake cakes: Place pans in preheated oven and bake for 20 minutes total. If using two racks, bake 10 minutes, rotate pans, then bake another 10 minutes.
- Check doneness: Insert toothpick into center of cakes; if it comes out with very few crumbs, cakes are done. If not, continue baking, checking every 1-2 minutes.
- Cool cakes: Remove cakes from oven and allow to cool completely in pans.
- Prepare frosting: In a medium bowl, beat softened dairy-free cream cheese, softened coconut oil, vanilla extract, and maple syrup on medium-high speed until smooth and fluffy.
- Remove cakes from pans: Run offset spatula or butter knife around pan edges to loosen cakes. Flip pans over and gently remove cake layers.
- Assemble cake: Place first cake layer on turntable or plate. Dollop and spread frosting evenly on top. Add second layer, frost top similarly. Add third layer and use remaining frosting to cover top and sides evenly.
- Decorate: Sprinkle chopped pecans on top and, if desired, press pecans onto sides adhering to frosting.
- Serve or store: Serve immediately or refrigerate uncovered until ready to serve.
Notes
- Ensure pineapple is well drained to avoid excess moisture that can affect cake texture.
- Use fine almond flour and freshly grated carrots for best texture.
- Cut parchment paper circles to fit pans precisely for easy cake removal.
- The cake layers should cool completely before frosting to prevent melting or sliding.
- The frosting can be made with softened coconut oil or ghee depending on dietary preference.
Keywords: paleo carrot cake, dairy-free cake, vegan cream cheese frosting, gluten-free dessert, coconut sugar cake, healthy carrot cake
