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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
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5 from 1 vote

Carrot Cake with Dairy-Free Cream Cheese Frosting

Yes, this Paleo Carrot Cake is dairy-free, grain-free, refined sugar-free, and Paleo-friendly but DON’T let this fool you into thinking it’s also flavor-free, fun-free, and enjoyment-free.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Cassy

Ingredients

For the cake:

  • 1/2 cup coconut flour
  • 1 cup arrowroot
  • 2 teaspoons baking soda
  • 1/2 teaspoon all spice
  • 2 teaspoons cinnamon
  • 1 teaspoon sea salt
  • 1 cup smooth almond butter
  • 3 cups carrots about 4, finely shredded
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup palm shortening may substitute with ghee or extra virgin coconut oil
  • 3/4 cup honey

For the frosting:

  • 2 1/4 cups cashews raw, soaked (for at about 6 hours), and drained
  • 1 cup plus 2 tablespoons palm shortening may substitute with ghee
  • 4 1/2 teaspoons coconut flour
  • 3/4 cup honey
  • 3 tablespoons apple cider vinegar
  • 4 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups walnuts roughly chopped

Instructions

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

Nutrition

Calories: 651kcal | Carbohydrates: 66g | Protein: 16g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 451mg | Potassium: 577mg | Fiber: 8g | Sugar: 40g | Vitamin A: 5471IU | Vitamin C: 3mg | Calcium: 137mg | Iron: 4mg