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    Home | Recipes | Cakes / Pies

    Carrot Cake (Gluten-free, Paleo)

    By Adriana Harlan | 75 Comments | Published: Sep 2, 2013 · Modified: Dec 16, 2020

    Recipe Reviews
    5 from 19 reviews

    This Carrot Cake is moist and easy to make with a blend of grated carrots, almond flour, eggs, coconut oil and raw coconut palm sugar.

    slice of paleo carrot cake topped with chocolate sauce in foreground with remaining cake in background

    I have so many good memories of my mom's most delicious carrot cake... I remember thinking that carrots were one of the strangest ingredients to go in a cake, but my mom's cake tasted so good that it didn't matter what she put in there.

    In Brazil it is common that carrot cakes are topped with a chocolate ganache so I decided to do the same with this recipe just like I made these sweet Carrot Cake Truffle.

    This cake is super moist and is simply made with a blend of finely grated carrots, almond flour, eggs, coconut oil and raw coconut palm sugar.

    You will see below that the recipe calls for ½ cup coconut palm sugar, but when I make this for my family I only add a ¼ cup and I feel it is sweet enough. I suggest you taste the batter and adjust the amount of sweetener to your liking.

    You could also substitute the coconut sugar for stevia, maple syrup, raw honey or any other sweetener you may prefer.

    Need another idea to use those carrots laying around the house? Try this Carrot Apple Soup!

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    Carrot Cake (Gluten-free, Paleo)

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    5 from 19 reviews
    Recipe by Adriana Harlan
    Servings :12
    Prep :20 minutes mins
    Cook :35 minutes mins
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    Ingredients

    • 2 cups carrots, finely grated (about 3 medium carrots)
    • 3 cups blanched almond flour
    • 2 teaspoons baking soda
    • ½ cup unrefined coconut sugar
    • 1 cup raw pecans, chopped
    • 3 eggs, room temperature
    • ½ cup coconut oil, melted
    • 2 teaspoons vanilla extract

    Chocolate Ganache:

    • 3 tablespoons coconut oil, melted
    • 2 tablespoons raw cacao powder
    • 1 tablespoon raw honey
    • 3 tablespoons full fat coconut milk
    • 1 teaspoon vanilla extract
    • 1 teaspoon arrowroot powder
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • In a large bowl, mix the almond flour, baking soda, coconut palm sugar and chopped pecans.
    • In a separate bowl whisk together the eggs, coconut oil, vanilla extract and grated carrots.
    • Combine wet and dry ingredients and gently mix the batter, being careful not to over mix or the almond flour will become oily.
    • Lightly grease an 8-inch round removable bottom cake pan with coconut oil. Grease the sides of my pan and cut a piece of parchment paper for the bottom for easy removal of the cake later.
    • Pour batter evenly in the pan and bake in a preheated oven to 350°F until a toothpick inserted into the center comes out clean, approximately 30-35 minutes.
    • Let cake cool on a wire rack before removing it from the pan.

    Chocolate Ganache:

    • Mix all ingredients in a bowl over simmering water (double boiler) until combined and thickened.
    • Pour chocolate over cooled cake.

    Notes

    Keep refrigerated in an airtight container.

    Nutrition per serving

    Calories: 393.2kcalProtein: 8.7gFat: 34.8gSaturated Fat: 13.5gSugar: 9.3gFiber: 3.7gCarbohydrates: 17.6gNet Carbs: 13.9g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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