Soft and perfectly flavored, this easy paleo carrot cake is a winner every time. Topped with coconut whipped cream and lovely pecans, it’s the perfect dessert.
If you’ve read my angel food cake or New York-style cheesecake recipes, you’ll know that we have some birthday traditions in my house. Birthday cakes are almost exclusively a nice big gluten-free angel food cake with chocolate whipped cream. They have been for the past 5 years anyway, and before that they were just regular-old sugar-filled angel food cakes (still homemade, of course).
And while my youngest really did enjoy his keto, GAPS-safe angel food cake for his first birthday, my kids had the great idea of asking him what kind of cake he wanted for his birthday this year. They excitedly gathered ’round and interrogated him on his choice of celebratory confection.
“Shepard! What kind of cake do you want for your birthday?”
“Um… Shepard, what other kind of cake do you want for your birthday?”
Sooo there you have it. Cheese is his absolute favorite thing to eat, and orange is his favorite color. So I made him a cheesecake, and since I was pretty sure he wouldn’t really care about that, I made him this easy paleo carrot cake too, to cover the ‘orange’ cake requirement.
Easy paleo carrot cake.
When it comes to cakes, I’m not the most adventurous. I usually stick to chocolate cake. Over the past few years, though, I’ve tried branching out. I made my first cheesecake, a lovely pumpkin sponge cake, and since my husband’s favorite cake is carrot cake, I knew that was next on the list.
So here it is, an easy paleo carrot cake. Super quick to whip up, with a soft texture but not soggy, no weird ingredients, and safely sweetened with honey. It has a nice light spice to it from the cinnamon and nutmeg, and it’s not overly carroty. 😉
Needless to say, it was a hit with everyone in my family, especially the birthday boy! The next morning it was even requested again for breakfast.
While I always make it dairy-free, you can totally use any kind of milk you want in the cake. I’ve not tried replacing the coconut oil with anything dairy, but I would assume melted, cooled butter would work fine (browned butter would probably be yummy!), and olive oil or avocado oil would work, as well.
I like to top my carrot cake with coconut whipped cream for the frosting, but you can use regular whipped cream if you like, or just leave it plain.
More tasty cakes.
If you’re on the lookout for more yummy cakes for desserts, birthdays… or breakfast, here are a few of my favorites. They’re all paleo, pretty easy, and 100% delicious!
- Mexican Chocolate Cake
- Pumpkin Sponge Cake with Caramel Glaze
- Dark Chocolate Cupcakes
- New York Style Cheesecake
- The Perfect Paleo Chocolate Cake
- 3-Ingredient Keto Angel Food Cake
- Tres Leches Cupcakes
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Easy Paleo Carrot Cake
Free from grain, gluten, dairy, and refined sugar.
- 2 cups almond flour
- 1/2 cup arrowroot powder
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 4 eggs
- 1/2 cup honey
- 1/4 cup coconut or almond milk
- 1/3 cup coconut oil, liquified, but not hot
- 1 teaspoon vanilla
- 2 cups shredded carrots
- coconut whipped cream, for frosting
- pecans, for garnish
Preheat oven to 350 and grease two 8-inch cake pans and line them with parchment paper.
In large bowl, whisk together dry ingredients.
In separate bowl, combine wet ingredients until smooth.
Add wet ingredients to dry ingredients and pour into prepared pans.
Bake for 25-30 minutes, or until set in the middle.
Cool completely before frosting and assembling.