Grain-free, gluten-free, paleo carrot cake


This grain-free, gluten-free, paleo carrot cake is full of warming spices, healthy fats, smooth vanilla and sweet carrots. It's a simple recipe to throw together that contains neither gluten nor grains and is especially delicious as a cozy treat alongside a cup of tea, or seriously healthy enough to enjoy it for breakfast. You can also get all fancy and layer the cake with frosting and serve as a special dessert at your next paleo or gluten-free themed dinner party.

This cake can be baked in one 8” x 8” pan as we’ve done here, or divide the batter between two 8” round cake pans to make a layered cake that you can frost with your favourite coconut or cashew based icing recipe.

Makes 12 servings


1/2  cup maple syrup
1/2 cup melted and cooled coconut oil
4 large organic eggs
2 tsps pure vanilla extract
1 ¾ cups almond flour
½ cup coconut flour
1 ½ tbsps cinnamon powder
1 tsp allspice powder
1 tsp nutmeg powder
1 tsp ginger root powder
1 tsp gluten-free baking powder
1/4 tsp salt (sea salt or Himalayan pink salt)
2 cups grated carrots, packed well
1/2 cup chopped walnuts


  1. Preheat the oven to 350°F (175°C). Grease an 8” x 8” glass baking dish with coconut oil.
  2. In a large mixing bowl, mix together the maple syrup, eggs, cooled coconut oil and vanilla.
  3. In a separate bowl, mix the almond flour, coconut flour, spices, baking powder and salt. Mix in the grated carrots and chopped walnuts.
  4. Add the wet mixture to the flour mixture, stirring until everything is well incorporated.
  5. Pour the cake batter into the prepared pan. Bake for 45 minutes and test with a wooden toothpick or skewer to check that it is finished by pushing the toothpick down into the middle of the cake - the toothpick / skewer should come out with no batter stuck to it. Return the cake to the oven for a few more minutes if it still isn’t done. Once finished, let the cake cool for 30 minutes (or longer if needed) before slicing or frosting.

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