This Paleo Carrot Cake with Paleo Vanilla Bean Cream Frosting is the perfect Easter dessert! Its spongy and moist texture and bits of golden raisins, fresh pineapple, coconut flakes, walnuts, and pecans will send your taste buds into nirvana. The addition of Paleo Vanilla Bean Cream Frosting just puts it over the top. Although this carrot cake is Paleo, gluten-free, grain-free, refined sugar-free, dairy-free, and only has two tablespoons of oil it’s super delicious! Long story short, this cake does NOT taste healthy! It’s delicious spiced flavor and cherished consistency will please anyone.
Easter is officially one week away! 😮 I really can’t believe how fast the year is going by. Pretty soon I’ll be posting pumpkin recipes! But let’s not focus on the future. The present holds too many precious things—like this Paleo Carrot Cake with Paleo Vanilla Bean Cream Frosting! 😋 Can you think of a better Easter treat?
After skipping out on a new recipe last week, I really had to deliver this week. Out of any recipe I’ve ever created, this Paleo Carrot Cake with Paleo Vanilla Bean Cream Frosting definitely took me the most time.
Believe it or not, this is the first cake recipe I’ve ever written! You can image how happy I was when it turned out even more perfect than I anticipated! 😊 It was worth the panic the night before and the day of.
Don’t let my words above scare you—this Paleo Carrot Cake with Paleo Vanilla Bean Cream Frosting is so simple to make it’s almost unbelievable.😏
However, because it was my first cake recipe, my red pen and I did some serious work with the proper ingredients and amounts. Then, there was the staging and photo shoot parts. This would’ve all been pretty simple, if I hadn’t just moved into a new place.
Yes, I’ve been busy unpacking after unexpectedly moving yet again. 😑
Can you guess the first room that I unpacked?
My sinless fortress—THE KITCHEN! 😂
I knew I only had one week to do this post and I had to get serious. 💪🏼
I loved baking in my new kitchen!! It’s one of the nicest kitchens I’ve had, so it’s a paradise for me everyday; it still doesn’t feel real. 😍Instead of cream cabinets, white appliances, and light granite, now I have black granite, cherry cabinets, and black appliances. There’s even a black sink!
I’ve turned over to the dark side, you guys! 😈😂
Kandy Sinless (my kitchen aid mixer) is really happy. She said she finally feels at home because the cherry cabinets bring out her red undertones.😂
Needless to say, this Paleo Carrot Cake with Paleo Vanilla Bean Cream Frosting is the first new recipe I’ve made in my new kitchen and I couldn’t feel more accomplished.
This Paleo Carrot Cake is moist (sorry for those of you who aren’t fond of this word; it’s a thing lol), light, and bouncing with flavor in each bite. Cinnamon, ginger, nutmeg, and a touch of allspice are the star spices for this cake. However, I think the Paleo Vanilla Bean Cream Frosting might say otherwise—frosting tends to make everything better, and there’s not exception with this Paleo Vanilla Bean Cream Frosting on this cake.
I know it’s customary to pair cream cheese frosting with carrot cake (you can NEVER go wrong with that combo), but I wanted to do something new. How did it turn out?
Let’s do some food math.
Sinless Paleo Carrot Cake + Paleo Vanilla Bean Cream Frosting = Perfection ❤️
Additionally, I’ve read on a few different websites how pineapple, applesauce, raisins, and coconut flakes should not be added to carrot cake because they can either make the cake dense or distract the spices of the cake.
Did I listen to these theories? Absolutely not. Especially because I had some of my mom’s incredible Paleo applesauce in the fridge! 😋
Before I went fully sinless, I remember making a carrot cake recipe (far from healthy) for Easter one year with my mom, and it was acclaimed to be the best carrot cake recipe. It was the best carrot cake I had, until I made my very own Paleo Carrot Cake with Paleo Vanilla Bean Cream Frosting. Looking back on that recipe, he used canned pineapple with the juice and incorporated coconut flakes and raisins as well.
Since I loved that cake, there was no way I was going to skimp out on the ingredients that I thought enhanced the cake.
I’m so glad I listen to my psychic spirit because I wouldn’t change a thing about this Paleo Carrot Cake with Paleo Vanilla Bean Cream Frosting! I was worried the consistency would be dense and dry, but to my surprise, it came out tender and had the perfect amount of moisture. After a long day of working on it, I felt like shedding some tears of joy!☺️
After effortlessly sliding my fork down this faultless piece of Paleo Carrot Cake with Paleo Vanilla Bean Cream Frosting and placing a small bite into my mouth, the esteemed spices hit my tongue first.
Then, the heavenly thick, yet soft texture.
Next? A delightful crunch of a pecan or walnut.
Then, after another bite, I thought, “was that a pineapple or a golden raisin?” My eyes widened as the Paleo Vanilla Bean Cream Frosting entered the mix. “What is going on with this carrot cake?! This is amazing!” A huge smile of achievement cast upon my face.
That party in my mouth compelled me to have dreams of a sinless carrot cake wonderland in which I planned on revisiting the following day! To say I LOVE this Paleo Carrot Cake with Paleo Vanilla Bean Cream Frosting is an understatement. 💁🏻
Michael, although extremely full from our quesadilla night (made with my famous Easy Paleo Tortillas, of course) had a generous bite out of this Paleo Carrot Cake with Paleo Vanilla Bean Cream Frosting. Let me remind you that he’s a picky eater.
His eyes expanded as he chewed. “Woah!” He continued to savor it, exploring the wonderland of sinless carrot cake. “This is ridiculously delicious. Great job. A ten for sure.”
After getting the thumbs up from him, I knew it was a for sure winner! 😃 I stored a few pieces in the freezer to bring to my parents for Easter, so we’ll see what they think. I’m sure Harry AKA Har Bear (our little yorkie) will sneak a bite too.
Trust me when I say, making this for Easter will please everyone in your family!
Now, let me walk you through the ease of this recipe!
Set the oven to 350°F and line two 9-inch cake pans with round parchment paper and grease the sides with coconut oil or non-stick spray.
Next, in a large bowl, add the almond flour, tapioca starch/flour, coconut flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt and whisk to combine.
Add the coconut flakes and nuts and fold into the dry ingredients.
Thereafter, in a medium bowl, whisk together the maple syrup, almond milk, coconut oil, applesauce, molasses, eggs, apple cider vinegar, and the vanilla extract.
Then, pour the wet ingredients into the dry and stir until just combined.
Next, gently fold in the grated carrots, pineapple, and golden raisins.
Distribute the batter equally into both cake pans and smooth the tops.
Bake for about 30 minutes or until the top is set, browned, the sides pull away from the pan, and a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for about 20 minutes before transferring to a cooling rack. You can carefully remove the parchment paper.
Allow the cake to fully cool before icing that double layer beast.
I hope you guys love this Paleo Carrot Cake with Paleo Vanilla Bean Cream Frosting! If you end up making it for Easter, or for any other occasion, please don’t forget to tag me so we can travel to the sinless carrot cake wonderland together! 💗 #sabrinassinlesssecrets @sabrinassinlesssecrets #TripleS #sinlesssunday #becasusesinlessisdelicious
- 2 cup blanched almond flour, packed (224g)
- ¾ cups tapioca starch/flour (90g)
- ¼ cup coconut flour ( 35g)
- 3 large eggs + 1 large egg white, room temperature
- 3 cups grated carrots, peeled first (3 large carrots)
- 1 cup chopped walnuts or pecans or a mix of both (about 112g)
- ⅔ cup pure maple syrup (can sub raw honey)
- ¾ cup unsweetened coconut flakes (90g)
- ½ cup finely chopped fresh pineapple
- ⅓ cup golden raisins (about 52g)
- ¼ + 2 tablespoons unsweetened vanilla almond milk (can sub another nondairy milk of choice)
- 2 tablespoons unrefined, organic coconut oil, melted and cooled (28g)
- 2 tablespoons unsweetened applesauce
- 1 tablespoon blackstrap molasses
- 2 ½ teaspoon pure vanilla extract
- 2 teaspoon cinnamon
- 1 ¼ teaspoon organic apple cider vinegar (can sub with fresh lemon juice)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- Set the oven to 350°F and line two 9-inch cake pans with round parchment paper and grease the sides with coconut oil or non-stick spray.
- Next, in a large bowl, add the almond flour, tapioca starch/flour, coconut flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt and whisk to combine.
- Add the coconut flakes and nuts and fold in to the dry ingredients.
- Thereafter, in a medium bowl, whisk together the maple syrup, almond milk, coconut oil, applesauce, molasses, eggs, apple cider vinegar, and the vanilla extract.
- Then, pour the wet ingredients into the dry and stir until just combined.
- Next, gently fold in the grated carrots, pineapple, and golden raisins.
- Distribute the batter equally into both cake pans and smooth the tops.
- Bake for about 30 minutes or until the top is set, browned, the sides pull away from the pan, and a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for about 20 minutes before transferring to a cooling rack. You can carefully remove the parchment paper.
- Allow the cake to fully cool before icing that double layer beast (about 1 hour)
- *If the coconut milk fat is too cold it will harden certain parts of coconut butter and leave granules. We want to avoid that so, it that sense, remove the cans of coconut milk from the fridge in the morning and let the chilled cans reach room temperature before making the frosting.
- In a large bowl, add the scrapped fat from the canned coconut milk into a bowl. Heat the coconut butter so it’s runny and add it to the bowl. Mix it with hand mixer until creamy.
- Add the maple syrup, tapioca starch, vanilla, and sea salt and mix until incorporated and creamy.
- Set the frosting in the fridge to thicken for several hours or overnight.
*Prep time includes cooling time for the cake.
I recommend peeling the carrots and chopping the pineapple the night before baking so it's less stress on you the day of.
Store this cake in the refrigerator for up to 4-5 days.