Paleo Nut Free Carrot Cake

 In Blog, Dairy Free, Gluten Free, Recipe

Paleo Nut Free Carrot Cake

This paleo carrot cake is easy and delicious! Make as many layers as desired and top with vegan cream cheese icing.
Course Dessert


  • 1 food processor
  • 1 mixer or hand mixer


  • 1/2 cup coconut flour
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 6 eggs or can subsititue flax eggs
  • 1/2 cup coconut oil melted
  • 1/3 cup honey
  • 1 1/2 cup carrots, grated
  • 1/2 cup currants optional


  • 1 cup palm shortening
  • 1 TBS lemon juice
  • 1/3 maple syrup
  • 1/2 cup arrowroot starch
  • 1 tsp vanilla extract
  • 1/4 tsp salt


Cake: makes one layer, double recipe for 2 layers

  • In a food processor combine coconut flour, salt, baking soda, and cinnamon
  • Pulse in eggs, coconut oil, and honey
  • Remove blade from food processor and stir in carrots and currants by hand
  • Grease a 9 inch cake pan with coconut oil and dust with coconut flour
  • Transfer batter into prepared pan
  • Bake at 350°F for 35-40 minutes
  • Let cool and make icing


  • First, cream shortening until fluffy. In a separate bowl, whisk together Maple Syrup, Vanilla, Lemon Juice & Salt. Add this mixture to the shortening and cream again. With mixer still on, slowly add Arrowroot.
  • Once cake layers are completely cooled, layer with frosting and decorate as you wish. You may need to double icing recipe to cover a multi layer cake!
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