Paleo Carrot Cake with Paleo Vanilla Bean Cream Frosting
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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.
Recipe type: Sinless Dessert
Serves: 12-16
Paleo Carrot Cake
  • 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
Paleo Vanilla Bean Cream Frosting
  • The fat scrapped from the top of two cans full-fat coconut milk (refrigerate overnight - 48 hours to insure separation)
  • ½ cup coconut butter (128g)
  • ⅓ cup pure maple syrup (can sub with raw honey)
  • 2 tablespoons tapioca starch
  • 2 vanilla bean pods
  • pinch of sea salt
Paleo Carrot Cake
  1. 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.
  2. 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.
  3. Add the coconut flakes and nuts and fold in to the dry ingredients.
  4. Thereafter, in a medium bowl, whisk together the maple syrup, almond milk, coconut oil, applesauce, molasses, eggs, apple cider vinegar, and the vanilla extract.
  5. Then, pour the wet ingredients into the dry and stir until just combined.
  6. Next, gently fold in the grated carrots, pineapple, and golden raisins.
  7. Distribute the batter equally into both cake pans and smooth the tops.
  8. 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.
  9. Let the cakes cool in the pans for about 20 minutes before transferring to a cooling rack. You can carefully remove the parchment paper.
  10. Allow the cake to fully cool before icing that double layer beast (about 1 hour)
Paleo Vanilla Bean Cream Frosting
  1. *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.
  2. 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.
  3. Add the maple syrup, tapioca starch, vanilla, and sea salt and mix until incorporated and creamy.
  4. Set the frosting in the fridge to thicken for several hours or overnight.
*Be sure to make the frosting the day/night before or several hours before baking the cake so it has time to thicken in the fridge.
*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.
Enjoy! :)
Recipe by Sabrina's Sinless Secrets at