Almond Flour Carrot Cake {Paleo, Vegan}

Paleo Almond Flour Carrot Cake! This carrot cake recipe is healthy super simple & quick to make. Topped with a cashew maple frosting that’s irresistible. Soft, moist & almost dairy-free. Vegan option included! Paleo + Vegan

I must admit it makes me a little sad this Almond Flour Carrot Cake is gone because it was deliciously good. And, not overly sweet which is a big thing for me. I don’t like things too sweet. I feel like I’m going to fall off a cliff from the sugar rush when I eat traditional sweets. I’m telling you my reduced sugar plan works. You just have to trust the process. Read what my clients say about it here!

The week I made this Almond Flour Carrot Cake, I made 3 cakes. Yes, 3! A vanilla cake, carrot cake and chocolate cake. Guess which one I ate? Carrot Cake! The guy gobbled up the chocolate cake, which surprised me because he’s super picky. He always believes I sneak avocado, spinach or zucchini in my treats. I had to explain to him that while I do make things like sneaky spinach brownies, I also make “normal” things too. Men!

Needless to say, there was only so much cake the two of us could eat. I ended up throwing out the vanilla cake, but you better believe this almond flour carrot cake was devoured with zero guilt. When it comes to cake, I can always say no to chocolate and vanilla, but never carrot.

Many of you loved my Paleo Raw Carrot Cake (p.s. it’s one of my most popular recipes), but many of you have asked for something date free so here it is. Come and get it!

Now before you run off, listen up. If you fear cake making (like me), have no fear! This cake is the easiest cake you will ever make. The hardest part is getting everything out of the pantry and measuring it. Oh yeah, and not eating it all! Enjoy!

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Almond Flour Carrot Cake

Paleo Almond Flour Carrot Cake! This carrot cake recipe is healthy super simple & quick to make. Topped with a cashew maple frosting that's irresistible. Soft, moist & dairy-free. Vegan option included! Paleo + Vegan

Author Megan

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12 slices

Calories 384 kcal

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Ingredients

For the Cake:

• 3 1/3 cups almond flour
• 4 large eggs room temperature*
• 1/2 cup coconut oil melted at room temperature
• 1 cup carrots pulsed in a blender, reserve 1/4 cup for the topping
• 2 tsp almond extract or vanilla
• 1/2 cup maple syrup for lower calorie, sub the maple syrup with liquid stevia
• 1 tsp baking soda
• 1/2 tsp salt

For the Frosting:

• 1 cup cashews soaked in water 1 hour
• 1 tbsp maple syrup

Instructions

1. Preheat oven 350 F. Prepare a 7" springform pan by placing a round piece of parchment paper on the bottom. Grease the sides of the pan or spray with cooking spray. 

2. Whisk together the eggs with salt, almond extract and maple syrup until frothy. Note, if using the egg replacement for Vegan you will use that in place of the eggs. 

3. In a separate bowl sift together the almond flour (measured properly) and baking soda. 

4. Stir the carrots into the batter than slowly add the batter. Last, stir in the coconut oil.  

5. Transfer the batter to the prepared springform pan. Spread into an even layer. 

6. Bake at 350 25-30 minutes (35 minutes with egg replacement) or until a toothpick can be inserted in the center clean. 

7. Remove the cake from the oven and cool in the pan 15-20 minutes. Remove the springform about 5 minutes after it's been sitting. This will help it cool faster. 

8. While the cake cools, blend the cashews (drain the water) and maple syrup together in a blender until thick like a buttercream. 

9. Spread the cashew cream over the top then sprinkle with remaining carrots and pulsed almond as desired. 

Recipe Notes

Store this cake in the refrigerator in a container up to 5 days.

Remember to measure properly when baking with grain free flours or it will turn out very dry.

Nutrition facts per serving (1slice)

Calories 384 kcal

Fat 30 g

Saturated Fat 10 g

Cholesterol 62 mg

Sodium 235 mg

Potassium 162 mg

Carbohydrates 21 g

Fiber 3 g

Sugar 11 g

Protein 10 g

Vitamin A 37.4 %

Vitamin C 0.8 %

Calcium 9.9 %

Iron 12.3 %

Custom Meal Plans

Work with Megan to develop a custom macro or standard meal plan to reach your goals.

Learn More

What I Used For The Recipe

Paleo Vegan Raw Carrot Cake

Gluten Free Carrot Cake Pancakes 

Vegan Turmeric Carrot Cake Bites

Paleo Carrot Cake Cookies

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.