Carrot Cake with Coconut Flour Recipe (Paleo & Gluten Free)

This moist and delicious carrot cake with coconut flour is paleo diet friendly, gluten free, vegan, and refined sugar free. It’s warmly spiced and loaded with carrot flavor. This paleo carrot cake is easy to make and perfect for a nutritious dessert or snack.

What to serve with this carrot cake with coconut flour

If you’re serving this cake at a party and would like another nutrient-dense dessert to offer your guests, try this delicious chocolate buckwheat cake. It’s vegan, refined sugar free, and gluten free.

A loaf of coconut flour carrot cake on a white platter with two thick slices cut.

Main ingredients in this paleo carrot cake

This recipe calls for grated carrots. You can either use a food processor or any type of grater to grate the carrots.

This paleo carrot cake recipe calls for coconut flour. Coconut flour has a subtle coconut flavor that doesn’t compete with the flavors of the carrots and spices in this recipe. Coconut flour is a nutritious alternative to conventional flours as it’s high in both fiber and protein. It’s perfect for paleo baking and adds a slight sweetness that works well in cakes, muffins, and cookies.

This cake is sweetened with maple syrup. You can substitute agave if you prefer.

Almond butter gives this cake richness and structure. If you need to avoid nuts, you can substitute pumpkin seed butter instead. Regardless, choose a nut or seed butter that is smooth as opposed to crunchy and doesn’t contain added sugar or salt.

Ground flaxseed acts as a binder in this coconut flour carrot cake recipe. It improves the texture of the cake and adds structure, so I don’t recommend omitting it.

How to make it

Start by preheating the oven to 350 degrees Fahrenheit. Next you’ll add the coconut flour, ground flaxseed, and baking soda to a mixing bowl, then mix well.

Dry ingredients for carrot cake in a glass mixing bowl.

Add the unsweetened almond milk, almond butter, maple syrup, apple cider vinegar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt to a second mixing bowl, then use a whisk to mix well.

Wet ingredients for carrot cake in a glass bowl.

Add the dry ingredients to the wet ingredients, then stir to combine.

Thick carrot cake batter in a glass bowl.

Add the grated carrots, then stir to combine.

Thick carrot cake batter in a bowl with a spoon.

Transfer the batter to a medium sized loaf pan lined with parchment paper (mine is 9.25 x 5.25 x 2.75 inches). Wet a spoon with cold water, then use the back of the spoon to smooth the batter into an even layer.

Raw carrot cake in a loaf pan lined with parchment paper.

Bake at 350 degrees Fahrenheit for 50 minutes or until a toothpick inserted into the middle of the cake looks clean upon removal. Let the cake cool to room temperature before removing from the pan and serving.

Freshly baked carrot cake in a loaf pan lined with parchment paper.

Optional additions 

To add an extra layer of flavor and texture to this paleo carrot cake, stir in 1/2 cup each of chopped pecans and/or raisins to the batter.

Storage and freezing 

Store this carrot cake with coconut flour in an airtight container in the fridge for up to five days or freeze it for up to six months, then thaw at room temperature before serving. I like to slice it up before serving so it’s easy to defrost the exact amount I want.

A loaf of vegan carrot cake with two slices cut.

More coconut flour recipes

A loaf of coconut flour carrot cake on a white platter with two thick slices cut.
4.10 from 11 votes
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Carrot Cake with Coconut Flour Recipe (Paleo and Gluten Free)

This carrot cake with coconut flour is easy to make, moist, and delicious. This paleo carrot cake is also gluten free, vegan, and refined sugar free.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 215.6kcal

Equipment

  • Medium sized loaf pan
  • Parchment paper

Ingredients

  • 1 1/2 cups grated carrots
  • 1 cup coconut flour
  • 1 cup unsweetened almond milk
  • 1/2 cup smooth almond butter
  • 1/2 cup maple syrup
  • 1/4 cup ground flaxseed
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the coconut flour, ground flaxseed, and baking soda to a mixing bowl, then mix well.
  • Add the unsweetened almond milk, almond butter, maple syrup, apple cider vinegar, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt to a second mixing bowl, then use a whisk to mix well.
  • Add the dry ingredients to the wet ingredients, then stir to combine.
  • Add the grated carrots, then stir to combine.
  • Transfer the batter to a medium sized loaf pan lined with parchment paper (mine is 9.25 x 5.25 x 2.75 inches).
  • Wet a spoon with cold water, then use the back of the spoon to smooth the batter into an even layer.
  • Bake at 350 degrees Fahrenheit for 50 minutes or until a toothpick inserted into the middle of the cake looks clean upon removal.
  • Let the cake cool to room temperature before removing from the pan and serving.

Notes

  • Optional additions to this paleo carrot cake include 1/2 cup each of chopped pecans and/or raisins.
  • Store this carrot cake with coconut flour in an airtight container in the fridge for up to five days or freeze it for up to six months.

Nutrition

Serving: 1Slice | Calories: 215.6kcal | Carbohydrates: 25.9g | Protein: 5.6g | Fat: 10.6g | Saturated Fat: 2.4g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 4.4g | Sodium: 196.5mg | Potassium: 238.8mg | Fiber: 7.5g | Sugar: 13.9g | Vitamin A: 3257.6IU | Vitamin C: 1.2mg | Calcium: 161.4mg | Iron: 1.4mg
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