Carrot cake would have to be one of my favourites, along side banana bread!

I’m excited to share with you my gluten free carrot cake recipe that is both healthy and delicious. The grain free carrot cake is packed with flavour
and has a moist texture, topped with a creamy dairy free cream cheese made from cashews.

I used good quality, natural and organic ingredients from My Organics.

Whether you are following a gluten free or dairy free diet or not, it is a very simple recipe to make and certainly a crowd pleaser. I hope you
and your family love this recipe as much as we do.

If healthy baking and recipes is your thing (it’s definitely mine!) check out my ‘Real Food Recipes’recipe e-book that is 100% gluten free and filled with 80 family friendly recipes.

Paleo Carrot Cake

Carrot cake would have to be one of my favourites, along side banana bread!
Keyword Dairy Free, Gluten Free, Grain Free, Paleo, Preservative Free, Soy Free, Sugar Free, Vegetarian, Yeast Free
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Ingredients

Paleo Carrot Cake

  • 2 cups natural almond meal
  • ½ cup coconut flour
  • 2 cups finely grated carrot
  • 1 cup walnuts, roughly chopped
  • 5 tsp baking powder (gluten free, aluminium free)
  • 4 free range, organic eggs
  • ¾ cup coconut oil, melted
  • ¼ cup pure maple syrup
  • ½ tsp nutmeg
  • 1 tsp cinnamon

Cashew Cream Cheese Frosting:

  • 2 cups raw cashews, soaked for 3 - 6 hours
  • Juice of one lemon
  • ¼ cup pure maple syrup
  • 2 tblsp coconut oil

Instructions

  • Preheat the oven to 180 degrees Celsius. 
  • In a large mixing bowl add almond meal, coconut flour, carrot, walnuts, baking powder, cinnamon and nutmeg. Mix to combine. 
  • In a separate smaller bowl add eggs, coconut oil and maple syrup. Whisk thoroughly to combine. 
  • Pour egg mixture into dry mixture and stir through with a wooden spoon to combine. 
  • Pour the cake mixture into a baking paper lined 18cm cake tin. Smooth the surface out with a spoon and place in the oven. 
  • Bake for one hour and ten minutes or until golden brown on top and the skewer comes out clean. 
  • To make cream cheese, blend all of the ingredients until smooth and creamy. Once cake is completely cooled, frost cake and top with walnuts and lemon zest. 

Video

Notes

Tips:
  • You can also make this recipe into muffins. Bake for 20-25 minutes.
  • You can swap walnuts with pecans.
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  • If you love this recipe or you know someone with gluten allergies please share the link to the recipe with your friends and family or on Facebook (click the share button at the top of this page)Your support helps me to share more recipes that help others, so thank you.
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  • Thank you so much for supporting my recipes. Make sure you let me know what you think in the comments 🙂
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Casey-Lee Lyons

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