Paleo Carrot Cake With Almond Flour
If you’re on the hunt for a dessert that brings together the delightful flavors of warm spices and the sweetness of carrots, look no further! This Paleo Carrot Cake With Almond Flour is a deliciously moist cake that’s not only easy to whip up, but it’s also packed with wholesome ingredients that everyone will love. Perfect for any occasion, this cake will surely impress your family and friends.
Why It’s Crowd-Pleasing
There’s something special about a carrot cake that brings a sense of nostalgia and comfort. With its rich flavors and delightful texture, this Paleo version elevates the classic recipe by using almond flour and coconut sugar, making it suitable for those following a paleo diet. The addition of crushed pineapple and grated carrots ensures every bite is bursting with moisture and sweetness. Whether it’s a birthday celebration, a holiday gathering, or just a cozy weekend treat, this cake will be the star of the show and leave everyone asking for seconds!
Ingredient List
- 2/3 cup unsweetened coconut flakes (plus additional for garnish)
- 1/2 cup raw pecans
- 3 cups almond flour (270 grams)
- 1 1/4 cups tapioca starch (152 grams)
- 1 1/2 cups coconut sugar
- 2 tablespoons + 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 4 large eggs, at room temperature
- 2 large egg yolks
- 6 tablespoons coconut oil, melted
- 1 tablespoon vanilla extract
- 2 cups carrots, grated (200 grams)
- 1 cup crushed pineapple, drained
- 2 1/4 cups roasted, salted cashews (300 grams), soaked in water overnight
- 3/4 cup unsweetened almond milk
- 6 tablespoons + 2 teaspoons honey
- 2 teaspoons vanilla extract
- 3 tablespoons coconut oil, melted
Equipment at a Glance
- Mixing bowls – for combining ingredients
- Whisk – to ensure a smooth batter
- Spatula – for folding in the delicate ingredients
- 9×13 inch baking pan – ideal for even baking
- Food processor – for making the cashew frosting
- Grater – for fresh carrots
Build Paleo Carrot Cake With Almond Flour Step by Step
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cake will bake evenly and rise beautifully.
Step 2: Prepare Your Pan
Grease your 9×13 inch baking pan with coconut oil or line it with parchment paper for easy removal.
Step 3: Mix Dry Ingredients
In a large mixing bowl, combine the almond flour, tapioca starch, coconut sugar, ground cinnamon, baking soda, salt, and ground nutmeg. Whisk until everything is well combined.
Step 4: Whisk Wet Ingredients
In another bowl, whisk together the eggs, egg yolks, melted coconut oil, and vanilla extract until smooth.
Step 5: Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!
Step 6: Fold in Carrots and Pineapple
Gently fold in the grated carrots and crushed pineapple into the batter, making sure they are evenly distributed.
Step 7: Pour into Pan
Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
Step 8: Bake
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool
Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 10: Prepare Cashew Frosting
While the cake cools, drain and rinse the soaked cashews. In a food processor, blend the cashews with unsweetened almond milk, honey, and vanilla extract until smooth and creamy.
Step 11: Frost the Cake
Once the cake is completely cool, spread the cashew frosting evenly on top. Garnish with additional coconut flakes if desired.
Seasonal Flavor Boosts
- Add raisins or sultanas for a bit of sweetness and texture.
- Incorporate orange zest for a refreshing citrus twist.
- Mix in chopped apples for added moisture and flavor.
- Top with crushed walnuts for a delightful crunch.
Frequent Missteps to Avoid
- Using cold eggs: Make sure your eggs are at room temperature for the best texture.
- Overmixing the batter: This can lead to a dense cake, so mix just until combined.
- Skipping the soaking of cashews: This is crucial for a creamy frosting.
- Not letting the cake cool completely before frosting: This will prevent the frosting from melting.
Make Ahead Like a Pro
You can prepare the cake a day in advance. Just store it in an airtight container in the fridge after it has cooled completely. The flavors will meld beautifully overnight! If you want to make the frosting ahead, prepare it and store it separately in the fridge. Just give it a quick stir before spreading it on the cake.
Paleo Carrot Cake With Almond Flour Q&A
Can I use other types of flour instead of almond flour?
Almond flour gives this cake its unique texture and flavor. If you’re looking for alternatives, you can try a gluten-free flour blend, but the results may vary.
How can I make this cake sweeter?
If you prefer a sweeter cake, consider increasing the amount of coconut sugar or honey in the recipe. Just keep in mind that this will alter the overall texture slightly.
Can I freeze this cake?
Absolutely! This cake freezes well. Just ensure that it’s wrapped tightly in plastic wrap and stored in an airtight container. When ready to enjoy, let it thaw in the fridge overnight.
What can I serve with this cake?
This cake is delicious on its own, but you can pair it with a scoop of coconut ice cream or a dollop of whipped coconut cream for an extra special treat!
Similar Recipes
Make It Tonight
Now that you have all the steps laid out, it’s time to gather your ingredients and get baking! This Paleo Carrot Cake With Almond Flour is not just a dessert; it’s a way to celebrate wholesome, delicious eating. Your kitchen will smell divine, and the result will be a cake that’s both beautiful and satisfying. Happy baking!
Paleo Carrot Cake With Almond Flour
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cake will bake evenly and rise beautifully.
- Grease your 9x13 inch baking pan with coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the almond flour, tapioca starch, coconut sugar, ground cinnamon, baking soda, salt, and ground nutmeg. Whisk until everything is well combined.
- In another bowl, whisk together the eggs, egg yolks, melted coconut oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix!
- Gently fold in the grated carrots and crushed pineapple into the batter, making sure they are evenly distributed.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- While the cake cools, drain and rinse the soaked cashews. In a food processor, blend the cashews with unsweetened almond milk, honey, and vanilla extract until smooth and creamy.
- Once the cake is completely cool, spread the cashew frosting evenly on top. Garnish with additional coconut flakes if desired.
Notes
- Prep the cake a day in advance for better flavor.
- Use room temperature eggs for the best texture.
- Soak cashews overnight for a creamy frosting.
