For the frosting, feel free to use a store-bought option or make your own! I topped mine with a homemade vanilla bean cashew cream frosting that keeps this recipe dairy free.Use a spatula to spread the batter in an even layer on the bottom of the parchment lined 8” x 8” pan, and bake 38-45 minutes, or until a knife inserted in the middle comes out clean.Keep in mind that at this point the batter will be very thick! Lastly, stir in your add ins – the shredded carrot, raisins, and walnuts – removing, keeping, or adding whatever you prefer.Add flour mixture and fold into batter until just combined. In a separate large mixing bowl, whisk eggs, coconut sugar, coconut oil, maple syrup, and vanilla extract.These bars couldn’t be easier! Start by whisking together your dry ingredients so they are evenly combined, including the almond flour, unsweetened shredded coconut flakes, coconut flour, ground cinnamon, ground ginger, nutmeg, baking powder and baking soda.Mix up your add in’s and leave out anything you don’t like!.I used these shredded toasted coconut flakes because I like how fine they are, but I’ve also used chunky coconut flakes too.Don’t have any of the spices? Just leave them out! Cinnamon is the most important, and you could even sub pumpkin pie spice!.Feel free to use canned coconut milk instead of the coconut oil.Warming Spices – including cinnamon, ginger, and nutmegĬarrot Cake Add in’s – unsweetened shredded coconut flakes, walnuts, and raisins, and last but not least, shredded carrots Substitutions Vanilla Extract – goes into pretty much all of my cake recipes, included this one! Maple Syrup – I’ve found that combining coconut sugar and maple syrup helps to create a really moist crumb, and evenly sweetened cake Trust me, after you make these, I dare you to stop at just one 😛 Ingredients in this Paleo Carrot CakeĪlmond Flour – instead of using whole wheat or gluten free flour, the cake batter is made is made with almond flour, my favorite flour that keeps this recipe both gluten and grain freeĬoconut Flour – I typically add a few tablespoons of coconut flour to any almond flour based cakes as it helps thicken up the batterĮggs – 2 eggs are used to help keep this cake moistĬoconut Oil – also used to ensure the carrot cake doesn’t dry out during bakingĬoconut Sugar – just a 1/2 cup is used to give this cake the sweetness it needs And Easter, even if you’re doing it Zoom-style or by yourself this year, deserves this Paleo Carrot Cake!Īnd because I’m not one to futz with a layered cake, I made these into carrot cake bars with a homemade vanilla bean cashew cream frosting. If you want to know my favorite cake, Carrot Cake is definitely in the top five.
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