Paleo Carrot Cake (Gluten Free)
Posted: 04/09/20
Updated: 01/21/22
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This post is sponsored by ALDI, but all thoughts and opinions are my own.
This paleo carrot cake is just a dream! It’s easy to make and made healthier by using coconut sugar, maple syrup, almond flour, and more. Gluten free, this cake is a total showstopper! It’s moist and rich and full of flavor, just perfect. My family can get through a whole cake in just a couple days… no judgment. Perfect for spring or anytime!
Why This Carrot Cake Is So Good
- This rich, moist carrot cake has bites of juicy fruit, crunchy pecans and the most delicious cream cheese frosting that is sweet, but not overwhelming. It’s also surprisingly easy to make!
- This recipe tastes like the most decadent, indulgent carrot cake you’ve ever eaten, but is amazingly both paleo and gluten free. We even included dairy free cream-cheese frosting options.
- Made with organic, high-quality but not pricey ingredients that are easy to find at ALDI, this recipe will fit your dietary needs without breaking the bank.
How To Make It
- Preheat the oven to 350º F. Grease three 8″ cake pans and line with a round piece of parchment paper.
- In a large bowl, whisk the eggs. Stir in the coconut sugar, melted coconut oil and vanilla extract. Stir together until well combined.
- Add in drained crushed pineapple, carrots, as well as the dry ingredients: almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and ginger. Whisk well until everything is well combined and smooth. Fold in chopped pecans.
- Portion out the batter into lined cake pans, filling each until they are completely full. Bake on the middle rack for 20-25 minutes or until a toothpick inserted into the middle comes out clean. Remove from the oven and let cool.
- While cakes are baking, make the frosting by mixing all the ingredients together.
- Place one layer of the cake on a flat surface, such as a large cake plate or serving dish. Frost the top of cake well, then gently place next layer on top. Repeat.
- Frost the top and sides of cake. Sprinkle sides with chopped pecans if desired.
Chef’s Tips
- We love buying our ingredients at ALDI – they have great organic ingredients all at an affordable price!
- If you are on a dairy-free diet, try our dairy-free cream cheese frosting from our Gluten Free Red Velvet Cupcakes. You can also use non-dairy butter or softened refined coconut oil in place of butter.
More Delicious Recipes You’ll Love
- Paleo Carrot Cake Cupcakes
- Air Fryer Hard Boiled Eggs
- Whole30 Quiche Lorraine with Hash Brown Crush (Paleo, Gluten Free)
- Perfect Easy Peel Hard and Soft Boiled Eggs
- Carrot Cake Paleo Breakfast Bake with “Cream Cheese” Glaze (Dairy-Free, Gluten-Free)
- Tarragon Chicken Salad with Almonds
Paleo Carrot Cake
This moist, decadent carrot cake with perfectly sweet cream cheese frosting is the perfect spring paleo and gluten free treat.
Ingredients
Carrot Cake
- 5 Simply Nature Organic Grade A Cage Free Large Brown Eggs
- 1 1/2 cup coconut sugar
- 1 cup Simply Nature Coconut Oil, melted
- 1 1/2 tablespoons vanilla extract
- 2 8 ounce cans Sweet Harvest Crushed Pineapple, drained
- 3 cups carrots, grated
- 3 cups Baker’s Corner Almond Flour
- 6 tablespoons coconut flour
- 6 tablespoons tapioca flour
- 1 tablespoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 1/4 cups chopped pecans, plus extra for decorating, if desired
- salt, pinch
Cream Cheese Frosting
- 16 ounces Happy Farms Cream Cheese, softened
- 4 ounces unsalted butter, 1 stick, softened
- 2 teaspoons vanilla extract
- 1/2 cup Specially Selected 100% Pure Maple Syrup
Equipment
- Three 8" cake pans
Instructions
- Preheat oven to 350º F. Grease three 8" cake pans and line with a round piece of parchment paper.
- Make carrot cake: In large bowl, whisk eggs. Stir in coconut sugar, melted coconut oil and vanilla extract, mixing until well combined. Add in drained crushed pineapple, carrots, as well as the dry ingredients: almond flour, coconut flour, tapioca flour, baking soda, salt, cinnamon and ginger. Whisk well until everything is well combined and smooth. Fold in chopped pecans.
- Portion out the batter into lined cake pans, filling each until completely full. Bake on the middle rack for 20-25 minutes or until toothpick inserted into middle comes out clean. Remove from oven and let cool.
- Make the frosting: Mix all the ingredients together.
- Place one layer of cake on a flat surface. Frost top of cake well, then gently place next layer on top. Repeat. Frost top and sides of cake. Add chopped pecans to sides if desired.
Notes
- For a paleo, dairy-free frosting, use the frosting from our Gluten Free Red Velvet Cupcakes.
Nutrition Information
Calories: 767kcal, Carbohydrates: 45g, Protein: 12g, Fat: 63g, Saturated Fat: 31g, Cholesterol: 130mg, Sodium: 492mg, Potassium: 257mg, Fiber: 6g, Sugar: 26g, Vitamin A: 6195IU, Vitamin C: 2mg, Calcium: 143mg, Iron: 2mg, Net Carbs: 39g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Hey there!
My daughter and I are planning on making this for Easter this Sunday. She wants to make a “Jesus cake” (a 13×9 cake, cut and made into a cross)…so my question is…how could I make this into a one layer, 13×9 cake, instead of a 3 layer cake? Also, there’s just four of us so I really wouldn’t need more than 8-9 servings. Thanks in advance!!
You can bake it in a 9×13 dish! If you’re worried about it cooking over, you could also divide it between two 8×8 or 9×9 pans.
I am now making this for the third time and I cannot speak highly enough about this recipe. I’d never guess this was a healthier alternative!
Glad this one’s a hit in your home, Logan!
What is the serving size for the posted nutritional facts? Is it for the entire cake?
The nutritional facts are for each slice assuming the cake is cut into 12 equal pieces. Thanks Wendy!
Cheryl does it again! This carrot cake is delicious (especially chilled in the fridge)!! The perfect balance of earthy spices and subtly sweet frosting. Quick and easy to make as well, highly recommend. Thank, 40aprons! 🙂
So glad you loved this!
Cheryl,
Could the eggs be substituted for flax eggs? I’ve made a Vegan carrot cake before, however, the recipe was very complicated. According to your recipe, I’d only need to substitute the Flax Eggs for regular eggs.
Give it a try and let us know how it goes. 🙂 It should work out well!
Could you make these into cupcakes? If so, what temp to cook and for how long?
Thanks!
We have an amazing paleo carrot cake cupcake recipe! 🙂 https://40aprons.com/paleo-carrot-cake-cupcakes-healthier-gluten-free/