This recipe for Easy Paleo Carrot Cake with pineapple is super soft, fluffy, perfectly spiced and delicious. It’s gluten free and grain free, AIP, egg-free and nut-free and the perfect celebratory treat.
This post is brought to you by Bob’s Red Mill. Products used in this recipe were sent to me by Bob’s and the opinions and text are all mine.
This Easy Paleo Carrot cake is excellent for Easter, birthdays, and everyday fun. As someone who is allergic to almonds, I know how tricky it can be to find an egg and nut-free paleo cake that is soft and delicious! This paleo carrot cake meets that mark. It’s made with a combination of grain-free and nut-free flours, iced with a vegan vanilla buttercream frosting and sprinkled with some toasted coconut flakes for that extra oomph.
This Sheet Pan Carrot Cake comes together quickly. You can use just one bowl to mix everything together, and no fuss is required with icing a sheet cake because you just dump the icing on top and spread it with a knife. I love the simplicity of sheet pan cakes for this very reason. I’ll definitely be making this AIP carrot cake for Easter this year! The best part – my friends and family won’t ever know it’s AIP!
Here are the highlights of this Easy Paleo Carrot Sheet Cake recipe:
- It’s AIP and Paleo – It’s tricky to find the perfect paleo carrot cake recipe that is not only gluten free but grain free and AIP (made without eggs or nuts). This cake checks all those boxes!
- Blend of grain free flours to achieve the perfect consistency. In this recipe I’m using Bob’s Red Mills Cassava Flour, Bob’s Red Mills Organic Coconut Flour and Tigernut Flour. Want to learn more about combining grain free flours? Check out my Secrets to Grain Free Baking Guide.
- Naturally sweetened – Like all recipes on this site which are paleo and AIP, this cake is refined-sugar free. In addition to coconut sugar, this carrot cake is sweetened with crushed pineapples for the most delicious flavor and some extra moisture. Yum! I’ve also added raisins in here for some texture and added sweetness. If you don’t like raisins, just omit them!
Step-by-step Carrot Cake instructions
- Preheat oven to 375F and grease a baking sheet or line with parchment paper. I used an 8×8 pan.
- Toast coconut flakes in the oven for about 5 minutes as it preheats. Watch them like a hawk so they don’t burn!
- To a large bowl, add Bob’s Red Mills cassava flour, Bob’s Red Mills Organic Coconut Flour, tigernut flour, coconut sugar, gelatin, baking soda, cream of tartar, cinnamon, cloves, ginger and sea salt. Stir to combine.
- Grate carrots using a fine grater and set aside.
- Make a well in the center of the dry ingredients and pour in avocado oil, crushed pineapple, coconut milk and vanilla extract and fold to combine. Batter will be thick.
- Gently fold in the apple cider vinegar. The consistency of the batter should become a bit lighter.
- Finally, fold in the carrots and raisins, if using.
- Pour batter into prepared pan.
- Bake in the middle rack of the oven for 30 minutes. If using a smaller or larger pan, adjust baking time accordingly. Cake is ready when a toothpick inserted into the middle comes out clean.
- As the cake bakes, prepare the frosting. In a large bowl or the bowl of stand or handheld mixer combine palm shortening with tapioca starch, maple syrup, vanilla extract, and a pinch of sea salt. Whisk or beat until combined.
- Frost cake and sprinkle with toasted coconut flakes. Enjoy!
Tips for how to bake the perfect paleo carrot cake
- Bake the cake as soon as you mix the wet and dry ingredients together. Once the baking soda activates, you want to get the batter into the oven quickly so that the air bubbles will help the cake rise.
- Once cake is out the oven, allow to cool at least 10 minutes in the pan, and then use a knife to loosen the edges. Then, flip the cake over onto a cooling rack to remove the cake.
- Wait for the cake to cool completely before icing. This might seem obvious but I know folks get impatient! Wth palm shortening in particular, you don’t want the fat to melt. This frosting is so delicious and reminiscent of buttercream frosting. Feel free to jazz it up even further by adding a dash of spices like cinnamon and/or nutmeg or mace for an AIP compliant option.
Carrot Sheet Cake FAQs
Can I make this paleo carrot cake vegan?
I have attempted to make this cake without gelatin and it’s still soft, fluffy and moist but very crumbly! If you try another AIP/paleo substitution, do let me know in the comments!
How do I store this cake?
Store in a sealed container at room temperature for 2-3 days or in the fridge for up to 5 days. I haven’t tried freezing it yet!
Can I make any changes to the flour combination to suit my dietary needs?
I don’t recommend any substitutions to this flour blend. If you’re wondering what flour is closest in texture to tigernut, the answer is almond, though I am allergic so cannot test this variation. If you try it, let us know in the comments if it’s a success.
If you try this Easy Paleo Carrot Cake I’d appreciate it if you would give the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious.
Here are some other easy, AIP and paleo cakes you might enjoy:
- Easy Rhubarb Upside Down Cake
- Apple Spice Cake
- Spiced Apple Cupcakes
- Plum Sheet Cake (AIP, paleo, vegan)
- Paleo Lemon Olive Oil Cupcakes