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Paleo Almond Flour Carrot Cake

Delicious Paleo Carrot Cake with Almond Flour

Healthier delicious Paleo Carrot Cake with Almond flour and a gluten-free and dairy-free "cream cheese" frosting. Chopped with walnuts crown this cake.
Course Breakfast, brunch, Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12
Calories 387kcal


  • 1 cup grated carrots
  • ½ cup cup pure coconut oil melted
  • 1 cup almond milk
  • 2 cups almond flour blanched
  • ½ cup almond meal
  • 1 cup coconut sugar
  • 1 teaspoon nutmeg
  • ½ teaspoon cardamon
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon vanilla extract
  • 4 eggs separated
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • teaspoon salt
  • ½ teaspoon ginger powder
  • ½ teaspoon cinnamon powder
  • ¼ cup orange juice
  • ½ cup chopped walnuts + 2 tablespoon to use as a topping
  • grated rind of ½ an orange


  • cups cashews, soaked overnight
  • cream from one can of coconut cream
  • 1 teaspoon ground cinnamon
  • ¾ cup cup coconut sugar (or alternatively maple syrup)
  • grated rind of ½ an orange
  • 1 teaspoon vanilla extract
  • pinch of salt



  • Start by making the frosting. Separate the thick creamy part in a can of coconut milk. You can preserve the water for other recipes.
  • Add the coconut cream to a powerful food processor. To it add the soaked cashews (with the water drained off), the cinnamon, coconut sugar, a pinch of salt and vanilla. Process until creamy. Then mix in the grated orange rind with a spoon.
  • Transfer to an air-tight container and place in the fridge so it sets.


  • Grease the bottom and sides of two 18cm cake tins (7-inch cake tins). Line with parchment paper.
  • Peel and wash the carrots. Wash the orange, cut into half and press the juice of one half, making sure to get rid of all seeds. My orange gave me ½ a cup of orange juice. Grate the rind of the orange and set aside.
  • Pre-heat the oven to 350° F / 175° C.
  • In a bowl, whisk the egg whites until medium peaks form. Add the almond milk, coconut sugar, apple cider vinegar, vanilla extract, coconut oil, grated carrots, half of the grated orange rind and the juice of half an orange. Whisk together. Carefully add the egg yolks to the bowl with the liquid mixture and whisk on medium.
  • In a bowl sift together almond flour, almond meal, baking powder, baking soda, salt, cardamom powder, nutmeg, ginger powder and cinnamon powder.
  • Carefully mix the dry ingredients into the wet ingredients then combine. Fold in the chopped walnuts except for 2 tablespoons then mix.
  • Divide the mixture into halves and transfer to two baking tins. Bake for approximately 35 minutes or until the top turns brown and a toothpick pointed at the centre of the cake comes out clean. Once baked, remove from the oven and place on a rack on the countertop. Let cool before removing from the tin.
  • Once cool, spread a third of the cooled frosting on one cake. Place the other half on top of the cake and spread the rest of the frosting.
  • Top with the walnuts previously set aside, and place in the refrigerator for at least 30 minutes before serving.


  • The recipe calls for a lot of ingredients. I personally recommend you to use all of them, it will be worth it in the end. You can replace the coconut sugar in the recipe with honey or maple syrup.
  • Prepare the frosting before you prepare the cake, to allow it to completely set.


Serving: 12g | Calories: 387kcal | Carbohydrates: 30.5g | Protein: 7.7g | Fat: 24.8g | Saturated Fat: 10.8g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 4.5g | Cholesterol: 62mg | Sodium: 103.5mg | Potassium: 329.1mg | Fiber: 2.3g | Sugar: 23.5g | Vitamin A: 31.8IU | Vitamin C: 5.3mg | Calcium: 85.2mg | Iron: 1.3mg