Paleo Carrot Cake with "Cream Cheese" Frosting

Name: Paleo Carrot Cake with "Cream Cheese" Frosting
Prep time: 55 min
Cook time: 32 min
Total time: 1 h 27 min
Cuisine: American
Ingredients: cooking oil spray, such as coconut or avocado; approx. ½ pound carrots (about 4-5 medium/large); 3 cups superfine blanched almond flour (not almond meal); ½ cup arrowroot flour/starch; ¼ cup coconut flour; 4 teaspoons ground cinnamon; 2 teaspoons ground ginger; 1 teaspoon baking soda; 1 teaspoon fine sea salt; ½ teaspoon ground cardamom; ¼ teaspoon ground nutmeg; 4 large eggs, room temperature; 1½ cups coconut sugar; 2 teaspoons lemon juice; 2 teaspoons vanilla extract; optional garnish: finely chopped nuts, such as walnuts, pecans, almonds or hazelnuts (if pressing onto the sides of the cake, you'll want about 1.5 cups chopped nuts); shredded unsweetened coconut, toasted; 1½ cups cashews (unroasted, unsalted); ⅔ cup coconut cream (from a can of full-fat unsweetened coconut milk that's chilled in the fridge for at least 8 hours); 7 tablespoons pure maple syrup or honey; 3 tablespoons lemon juice; 2 tablespoons coconut oil, solid

Instructions

Prep:55minCook:32min

This Paleo Carrot Cake has fluffy, moist cake layers full of shredded carrots and spices. Then they're coated in a creamy, tangy "cream cheese" frosting! And it's all grain-free, gluten-free, dairy-free and refined sugar-free.

Updated at: Wed, 22 Jul 2026 07:43:34 GMT