Carrot Cake with Dairy-Free Cream Cheese Frosting

a slice of two layer paleo carrot cake with cream cheese frosting on a white floral plate with the whole cake blurred in the background


For the cake:

For the frosting:


  1. Preheat oven to 300 F and place a circle of cut parchment paper in the bottom of two 9” round cake pans.
  2. Whisk all the dry ingredients together.
  3. In a mixer, combine all the wet ingredients, including the carrots, until smooth.
  4. Add the dry to the wet ingredients and mix until evenly incorporated.
  5. Separate the cake batter evenly into the two cake pans.
  6. Bake at 300 F for 30-35 minutes, or until a toothpick comes out clean.
  7. Combine all the ingredients (minus the walnuts) together in a food processor until smooth.
  8. Spoon into bowl and set aside until the cakes are cooled.
  9. When the cakes come out of the oven, let them cool completely before frosting.
  10. Once cakes are at room temperature, lay one cake on a platter and then evenly spread 1/3 of the frosting over the top-facing portion.
  11. Carefully lay the other cake on top.
  12. Spread the rest of the frosting evenly over the top and sides of the entire cake.
  13. Top with walnuts, slice, and serve.
  14. Keep refrigerated for up to one week.