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overhead shot of squares of paleo carrot cake topped with buttercream frosting and toasted coconut flakes on a white piece of parchment paper

Easy Paleo Carrot Cake (AIP, nut-free, egg-free)


  • Author: Nicole @healmedelicious
  • Total Time: 50 minutes
  • Yield: one 8 x 8 cake 1x

Description

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.


Ingredients

Units Scale

Carrot Cake

  • 1/2 cup Bob’s Red Mills Organic Coconut Flour
  • 1/2 cup Bob’s Red Mills Cassava Flour
  • 1/2 cup + 2 tbsp tigernut flour
  • 1/4 cup coconut sugar
  • 2 tsp gelatin
  • 1/4 tsp powdered ginger
  • 1/8 tsp ground cloves
  • 1.5 tsps cinnamon
  • 1/2 tsp salt
  • 1.5 tsp baking soda
  • 1 tsp cream of tartar
  • 1/4 cup avocado oil
  • 1 tsp pure vanilla extract
  • 1 cup finely crushed/pureed pineapple
  • 1/2 cup full fat coconut milk
  • 2 TBSP apple cider vinegar
  • 1 cup finely grated carrots
  • 2 TBSP raisins (optional)

Vegan Vanilla Buttercream Frosting

  • 1 cup palm shortening
  • 1/4 cup Bob’s Red Mill Tapioca Flour
  • 3 TBSP maple syrup
  • 1 tsp pure vanilla extract
  • pinch of sea salt

Instructions

  1. Preheat oven to 375F and grease a cake pan or line with parchment paper. I used a square 8×8 pan.
  2. Toast coconut flakes in the oven for about 5 minutes as it preheats. Watch them like a hawk so they don’t burn!
  3. To a large bowl, add Bob’s Red Mills cassava flour, Bob’s Red Mills Organic Coconut Flour, tigernut flour, coconut sugar, gelatin, ginger, cloves, cinnamon, sea salt, baking soda, and cream of tartar. Whisk to combine. 
  4. Make a well in the center of the dry ingredients and pour in avocado oil, vanilla extract, crushed pineapple**, and full fat coconut milk and fold to combine. Batter will be thick.
  5. Gently fold in the apple cider vinegar. The consistency of the batter should become a bit lighter. 
  6. Fold in finely grated carrots.*
  7. Finally, fold in the carrots and raisins, if desired.
  8. Spoon batter into prepared pan and press flat using the back of a spoon or your hands.
  9. 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.
  10. As the cake bakes, prepare the frosting. In a large bowl or the bowl of stand or handheld mixer combine palm shortening with tapioca flour, maple syrup, vanilla extract, and a pinch of sea salt. Whisk or beat until combined.
  11. Frost cake and sprinkle with toasted coconut flakes. Enjoy!

Notes

* The size of the carrots changes the texture of the cake. I’ve found that a finer grate is preferable! 

** I like to add my pineapple to the food processor so that it resembles the texture of applesauce to use in this recipe. 

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baked
  • Cuisine: American

Keywords: aip, paleo, carrot cake, paleo recipes, aip recipes, paleo carrot cake, carrot cake with pineapples, easter recipes, aip cake