Paleo Carrot Cake

Paleo Carrot Cake

Paleo Carrot Cake

GF | V | P | RSF 

We're excited to share with you this delicious recipe for this beautiful take on a special family favourite, carrot cake. 

What makes this moist baked health-loving beauty even more special is that it's completely grain-free, refined-sugar free, gluten free and vegan.

Topped with a stunning creamy dairy-free cream cheese, and your choice of nuts and delish sprinkles. 

Whether you are following a gluten free or dairy free diet or not, it is a very simple recipe to make and certainly a crowd pleaser.
We hope you love this recipe by Casey-Lee as much as we do. 


Paleo Carrot Cake 


    • 2 cups natural almond meal
    • ½ cup coconut flour
    • 2 cups finely grated carrot
    • 1 cup walnuts, roughly chopped
    • 5 tsp baking powder (gluten free, aluminium free)
    • 4 free range, organic eggs
    • ¾ cup coconut oil, melted
    • ¼ cup pure maple syrup
    • ½ tsp nutmeg
    • 1 tsp cinnamon  

    Cashew Cream Cheese Frosting:

    • 2 cups raw cashews, soaked for 3 - 6 hours
    • Juice of one lemon
    • ¼ cup pure maple syrup
    • 2 tblsp coconut oil  


    1.Preheat the oven to 180 degrees Celsius.
    2. In a large mixing bowl add almond meal, coconut flour, carrot, walnuts, baking powder, cinnamon and nutmeg. Mix to combine.
    3. In a separate smaller bowl add eggs, coconut oil and maple syrup. Whisk thoroughly to combine.
    4. Pour egg mixture into dry mixture and stir through with a wooden spoon to combine.
    5. Pour the cake mixture into a baking paper lined 18cm cake tin. Smooth the surface out with a spoon and place in the oven.
    6. Bake for one hour and ten minutes or until golden brown on top and the skewer comes out clean.
    7. To make cream cheese, blend all of the ingredients until smooth and creamy. Once cake is completely cooled, frost cake and top with walnuts and lemon zest.

    This beautiful recipe was created by contributor, Casey-Lee Lyons.
    Nutritionist and naturopath from Live Love Nourish.
    See more recipes, and follow Casey-Lee's work at 

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