Paleo Carrot Cake without Nuts

5 from 1 vote

This Paleo Carrot Cake tastes like an old-fashioned carrot cake just without nuts.

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 273kcal

1 tablespoon Palm Shortening or Butter
1 cup Coconut Sugar maple sugar is a good substitute to keep it completely nut free
1 teaspoon Vanilla Extract can substitute 1/2 teaspoon Vanilla Powder
1/2 cup Orange Juice pineapple juice is more traditional and a good substitute
3/4 cup Coconut Milk can substitute with milk of your choice, just make sure it’s full fat
2 Eggs
2 cups Nut/Cassava Free Beth Blends Grain Free Flour
1/4 teaspoon Salt
2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Cloves
2 cups Carrots shredded

Preheat oven to 350 degrees. Prepare 8” cake pan by lining bottom with parchment paper and adding shortening to the sides.
Combine the sugar, vanilla extract, orange juice, coconut milk and eggs into a large mixing bowl.
Next add the flour, salt, cinnamon, ground ginger, ground ginger and ground cloves into the bowl. Stir until combined.
Fold in the shredded carrots then pour batter into the prepared bake pan.
Bake 45 minutes or until inserted knife comes out clean.
Let cake cool on wire rack and then transfer to serving platter for frosting.

Use your favorite vanilla or cream cheese frosting.
The Nut/Cassava free Grain Free Flour Blend is ideal. However, the Grain Free Flour Blend can be used. You’ll need to add 1/2 cup pumpkin puree to the wet ingredients. The texture of the cake with be slightly different but it’s a good substitute. Just keep in mind that the Grain Free Flour Blend has coconut which would mean that it would no longer be nut free.
If you’re looking for an eggless version, try this AIP Carrot Cake (coming soon).
Make sure to remove parchment paper before frosting.