Moist Paleo Carrot Cake with Creamy Cashew Frosting
This paleo carrot cake is tender, warmly spiced, and layered with a creamy cashew frosting that tastes remarkably like the classic cream cheese version. Nobody ever guesses it skips the grains, dairy, and refined sugar.
It’s the dessert I turn to when a birthday or holiday calls for a real layer cake, not a compromise. The texture is just right: soft crumb, flecks of carrot, and a tangy frosting that holds its shape at room temperature.
What Makes This Paleo Carrot Cake So Good
Almond flour and coconut flour work together to give you a moist, sturdy crumb without any graininess. The almond flour brings tenderness, while a little coconut flour locks in structure so the cake never turns out wet or gummy.
The frosting is a simple blend of soaked cashews, coconut cream, and a touch of maple syrup. It whips up thick and tangy, and a splash of fresh lemon juice gives it that familiar cream cheese brightness.
Ingredients
- 2 cups (200g) almond flour, packed: fine blanched almond flour, not almond meal
- 1/4 cup (30g) coconut flour: don’t pack it; just spoon and level
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 large eggs, at room temperature
- 3/4 cup (110g) coconut sugar: for a deeper caramel note, maple sugar works too
- 1/2 cup (120ml) melted coconut oil, plus more for the pan: a neutral taste is best here
- 1 1/2 tsp vanilla extract
- 2 cups (200g) finely grated carrots: grate them on the small holes of a box grater
- 1/2 cup (60g) chopped pecans or walnuts: optional, but great for crunch
- For the frosting
- 1 cup (140g) raw cashews, soaked in hot water for 15 minutes and drained
- 1/4 cup (60ml) canned full-fat coconut cream: the thick part from a chilled can
- 3 tbsp maple syrup
- 1 tbsp fresh lemon juice
- Pinch of salt
Variations / Substitutions
- Nut-free cake: swap the almond flour for an equal weight of sunflower seed flour (it will turn slightly green, so add 1 tsp lemon juice to offset). The frosting won’t work without cashews, though.
- Maple sugar instead of coconut sugar: it dissolves the same way, so use the exact same amount.
- Oil swap: mild avocado oil replaces coconut oil without changing the flavor.
- No nut frosting: chill a can of full-fat coconut cream overnight, scoop the solids, and whip them with a tablespoon of maple syrup and a pinch of salt. It’ll be softer and won’t hold as long at room temperature.
- Add-ins: swap the pecans for 1/4 cup unsweetened shredded coconut or 1/4 cup chopped dried pineapple (unsweetened, if you can find it).
Paleo Mug Cake is next on our list if this cake is your kind of dessert.
How To Make Paleo Carrot Cake
Step 1: Whisk the Dry Ingredients
Combine the 2 cups almond flour, 1/4 cup coconut flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp cinnamon, and 1/2 tsp nutmeg in a large bowl. Give it a good whisk to break up any lumps, and set it aside.
The mixture will look like pale, spicy sand. A few tiny coconut flour clumps are normal; just rub them between your fingers if you spot one.
Step 2: Beat the Wet Ingredients
In a separate bowl, beat the 3 eggs, 3/4 cup coconut sugar, and 1/2 cup melted coconut oil together with a hand mixer or a whisk for about 1 minute, until it looks smooth and slightly frothy. Stir in the 1 1/2 tsp vanilla.
At this stage the sugar should be mostly dissolved. If the oil starts to firm up against cold eggs, just keep whisking; it’ll come together as you fold the dry ingredients in.
Step 3: Fold in the Carrots
Pour the dry ingredients into the wet and fold with a spatula until you no longer see streaks of flour. Stop as soon as the batter comes together, then fold in the 2 cups grated carrot and the 1/2 cup chopped pecans, if using.
The batter will be thick and slightly wet, with orange shreds peeking through. Overmixing at this point can make the cake dense, so a few small pockets of flour are okay until you add the carrots.
Step 4: Bake the Cake
Preheat your oven to 350°F (175°C) and lightly grease an 8- or 9-inch round cake pan. Line the bottom with parchment and pour in the batter, smoothing the top. Bake for 30 to 35 minutes (or check the table below for different pan sizes), until a toothpick inserted in the center comes out clean and the internal temperature hits 200 to 205°F (93 to 96°C). Let it cool in the pan for 10 minutes, then turn it out onto a rack to cool completely.
The kitchen will smell like toasted nuts and warm spice. The top should spring back when you press it gently, and the edges will pull away from the pan just a bit.
Step 5: Blend the Frosting
While the cake cools, drain the soaked cashews and add them to a high-speed blender with the 1/4 cup coconut cream, 3 tbsp maple syrup, 1 tbsp lemon juice, and a pinch of salt. Blend on high, scraping down the sides as needed, until the frosting is completely smooth and silky, about 2 minutes.
You’re looking for a texture like thick Greek yogurt that holds a soft peak when you lift a spoon. If it seems too stiff, add a teaspoon of water; if too loose, chill it for 20 minutes before using.
Step 6: Frost and Serve
Spread the frosting generously over the completely cooled cake, using the back of a spoon to swirl it if you like. Slice right away or let it chill for 30 minutes so the frosting sets a little, then serve at room temperature.
The cake should be tall and golden, with a creamy white layer on top and tiny carrot flecks visible at the edges. The first bite is tender and full of spice, and the frosting has a gentle tang that balances the sweetness.
Tips for the Best Paleo Carrot Cake
- Grate the carrots finely: use the small holes on a box grater so the carrots soften fully in the batter. Large shreds stay crunchy, which isn’t what you want in a cake.
- Don’t skip the parchment: almond flour cakes are delicate. A parchment round stops the bottom from sticking and makes it easy to lift out the whole layer.
- Cool completely before frosting: even a little warmth turns the cashew frosting runny. If you’re short on time, pop the cake in the fridge for 15 minutes before you spread the top.
- Toast the nuts: if you’re adding pecans or walnuts, toast them in a dry pan for 3 minutes first. The extra depth makes a difference against the sweet frosting.
Bake times by pan size (the cake is done when a toothpick comes out clean and the internal temperature reaches 200-205°F):
| Pan | Bake Time |
|---|---|
| 8-inch round | 30-35 mins |
| 9-inch round | 25-30 mins |
| 8×8-inch square | 30-35 mins |
| 9×5-inch loaf | 40-45 mins |
Storing Leftover Carrot Cake
- Refrigerate: keep the frosted cake covered in the fridge for up to 5 days. The frosting stays firm, so you can stack slices without making a mess.
- Freeze unfrosted: wrap the cooled, unfrosted cake layers tightly and freeze for up to 3 months. Thaw overnight in the fridge, then frost the same day you serve it.
- Serve cold: the cake tastes lovely straight from the fridge, especially on a warm afternoon.
Frequently Asked Questions
Can I use only almond flour and leave out the coconut flour?
No, the coconut flour absorbs moisture and gives the cake structure. Without it, the center might sink and the crumb will be too fragile.
Why did my frosting come out grainy?
The cashews likely didn’t soak long enough or your blender isn’t high-powered. Try soaking them in boiling water for 30 minutes and blend a full extra minute.
Can I make this cake ahead and freeze it?
Yes, freeze the baked, unfrosted layers. Thaw them overnight in the fridge, then make the frosting fresh the day you serve it.
What’s the best substitute for coconut sugar?
Maple sugar (dry) or granulated maple syrup works 1:1. Liquid maple syrup changes the texture, so stick with the dry option if you can.
Paleo Carrot Cake Recipe
Ingredients
Method
- Whisk together the almond flour, coconut flour, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In another bowl, beat the eggs, coconut sugar, melted coconut oil, and vanilla until smooth.
- Fold the dry ingredients into the wet until just combined, then fold in the grated carrots and nuts.
- Pour batter into a greased and parchment-lined 8-inch round pan. Bake at 350°F for 30-35 minutes, until a toothpick comes out clean and internal temp reaches 200-205°F. Cool in the pan 10 minutes, then transfer to a rack.
- Blend the soaked cashews, coconut cream, maple syrup, lemon juice, and salt until silky.
- Spread the frosting over the completely cooled cake, slice, and serve.
Notes
