...
Go Back

The Best Healthy Carrot Cake You'll Ever Eat (gluten free & paleo-friendly!)

Enjoy this incredibly moist and flavorful carrot cake that's both gluten-free and paleo-friendly! It's the perfect healthy treat for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake
  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon salt
  • 1 cup grated carrots
  • 0.5 cup unsweetened applesauce
  • 0.25 cup coconut oil, melted
  • 0.25 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
Optional
  • 0.5 cup chopped walnuts or pecans
Frosting
  • 4 ounces cream cheese, softened
  • 0.25 cup maple syrup
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
  2. Whisk together almond flour, baking soda, cinnamon, nutmeg, ginger, and salt in a large bowl.
  3. Combine carrots, applesauce, melted coconut oil, maple syrup, eggs, and vanilla extract in a separate bowl. Mix well.
  4. Pour wet ingredients into dry ingredients and mix until just combined. Do not overmix.
  5. Fold in the chopped nuts, if using.
  6. Pour batter into the prepared cake pan and spread evenly.
  7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. Prepare the frosting: Beat together softened cream cheese, maple syrup, and vanilla extract until smooth and creamy.
  10. Once the cake is completely cooled, frost the top with the cream cheese frosting.
  11. Slice and serve. Store leftovers in the refrigerator.

Notes

For a richer flavor, toast the walnuts or pecans before adding them to the batter.