If you’ve been on the lookout for a delectable treat that aligns with your paleo lifestyle, this Paleo Carrot Cake With Almond Flour is about to become your new go-to dessert. Packed with wholesome ingredients and a rich flavor profile, this cake stands out as a healthier alternative to traditional carrot cakes. The combination of almond flour, coconut sugar, and fresh carrots makes it not only guilt-free but also incredibly satisfying. Whether you’re hosting a gathering or simply indulging in a sweet craving, this cake promises to impress.
Why It Works Every Time
This Paleo Carrot Cake With Almond Flour thrives on the balance of moisture and flavor. By utilizing almond flour, we ensure a tender crumb that doesn’t compromise on taste. The addition of coconut sugar brings a natural sweetness that pairs beautifully with the warm spices of cinnamon and nutmeg. The grated carrots and crushed pineapple contribute to the cake’s moisture, while the combination of eggs and coconut oil creates a rich texture. Every bite offers a delightful harmony of flavors, making this cake an irresistible choice.
Ingredient Checklist
- 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 (200 grams, grated)
- 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)
Essential Tools for Success
- Mixing Bowls: For combining the dry and wet ingredients.
- Whisk: Essential for mixing eggs and ensuring a smooth batter.
- Rubber Spatula: Great for scraping down the sides of bowls.
- 9-inch Round Cake Pans: Perfect for baking the cake layers.
- Cooling Rack: To cool the cake evenly after baking.
Paleo Carrot Cake With Almond Flour: From Prep to Plate
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
Step 2: Prepare the Cake Pans
Grease two 9-inch round cake pans with coconut oil and line the bottoms with parchment paper for easy removal.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine the almond flour, tapioca starch, coconut sugar, ground cinnamon, baking soda, salt, and ground nutmeg. Whisk well to ensure there are no lumps.
Step 4: Whisk the Wet Ingredients
In another bowl, whisk together the eggs, egg yolks, melted coconut oil, and vanilla extract. Mix until well combined.
Step 5: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix.
Step 6: Add Carrots and Pineapple
Fold in the grated carrots and drained crushed pineapple, ensuring they are evenly distributed throughout the batter.
Step 7: Pour into Cake Pans
Divide the cake batter evenly between the prepared pans, smoothing the tops with a spatula.
Step 8: Bake the Cake
Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Cool the Cakes
Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
Step 10: Prepare the Cashew Frosting
While the cakes are cooling, drain the soaked cashews and place them in a blender or food processor. Add almond milk, honey, and vanilla extract. Blend until smooth and creamy. If the frosting is too thick, add a little more almond milk.
Step 11: Assemble the Cake
Once the cakes are completely cool, spread a layer of the cashew frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
Step 12: Garnish and Serve
Sprinkle the top of the cake with additional unsweetened coconut flakes for a beautiful finish. Slice and serve your Paleo Carrot Cake With Almond Flour to friends and family, and enjoy!
International Equivalents
- 1 cup: 240 ml
- 1 tablespoon: 15 ml
- 1 teaspoon: 5 ml
- 1 gram: 0.035 ounces
Behind the Recipe
This Paleo Carrot Cake With Almond Flour recipe was inspired by the classic carrot cake but with a healthy twist. The use of almond flour and coconut sugar makes it a wholesome dessert option. The addition of pineapple not only keeps the cake moist but also adds a subtle sweetness that beautifully complements the carrots. This cake is perfect for any occasion, be it a birthday, holiday, or just a simple family gathering.
Keep It Fresh: Storage Guide
To keep your Paleo Carrot Cake With Almond Flour fresh, store it in an airtight container in the refrigerator for up to 5 days. If you want to enjoy it later, you can freeze individual slices wrapped tightly in plastic wrap and then in foil for up to 3 months. Just thaw at room temperature before serving.
Quick Q&A
Can I substitute almond flour with another flour?
Almond flour provides a unique texture and flavor for this cake. If you need a substitute, consider using a gluten-free flour blend, but the results may vary.
Is this cake suitable for vegans?
This recipe contains eggs, so it is not vegan. However, you can experiment with egg substitutes like flaxseed meal or applesauce for a vegan version, but the texture may change.
Can I add nuts to the cake batter?
Absolutely! Feel free to add chopped walnuts or pecans to the batter for an added crunch.
What should I serve with this cake?
This cake pairs wonderfully with a cup of tea or coffee. For an extra treat, you might enjoy it with a scoop of dairy-free ice cream!
In Closing
Indulging in a slice of Paleo Carrot Cake With Almond Flour is like treating yourself to a slice of happiness. With its moist, flavorful layers and creamy cashew frosting, it’s a dessert that everyone can enjoy, whether they follow a paleo diet or not. The wholesome ingredients ensure that you can savor every bite without any guilt. This cake is not just a dessert; it’s a celebration of flavors that brings joy to any occasion. So gather your ingredients and get baking—you won’t regret this delicious adventure!
Paleo Carrot Cake With Almond Flour
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
- Step 2: Prepare the Cake Pans - Grease two 9-inch round cake pans with coconut oil and line the bottoms with parchment paper for easy removal.
- Step 3: Mix the Dry Ingredients - In a large mixing bowl, combine the almond flour, tapioca starch, coconut sugar, ground cinnamon, baking soda, salt, and ground nutmeg. Whisk well to ensure there are no lumps.
- Step 4: Whisk the Wet Ingredients - In another bowl, whisk together the eggs, egg yolks, melted coconut oil, and vanilla extract. Mix until well combined.
- Step 5: Combine Wet and Dry Ingredients - Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix.
- Step 6: Add Carrots and Pineapple - Fold in the grated carrots and drained crushed pineapple, ensuring they are evenly distributed throughout the batter.
- Step 7: Pour into Cake Pans - Divide the cake batter evenly between the prepared pans, smoothing the tops with a spatula.
- Step 8: Bake the Cake - Place the pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 9: Cool the Cakes - Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
- Step 10: Prepare the Cashew Frosting - While the cakes are cooling, drain the soaked cashews and place them in a blender or food processor. Add almond milk, honey, and vanilla extract. Blend until smooth and creamy. If the frosting is too thick, add a little more almond milk.
- Step 11: Assemble the Cake - Once the cakes are completely cool, spread a layer of the cashew frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
- Step 12: Garnish and Serve - Sprinkle the top of the cake with additional unsweetened coconut flakes for a beautiful finish. Slice and serve your Paleo Carrot Cake With Almond Flour to friends and family, and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- For longer storage, freeze individual slices wrapped tightly.
- Experiment with different nuts for added crunch!
