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Paleo Carrot Cake

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


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
  • 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


  • 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. 



  • You can also make this recipe into muffins. Bake for 20-25 minutes.
  • You can swap walnuts with pecans.
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