This Paleo Carrot Cake is super moist and packed with grated carrot, walnuts, raisins and coconut. The 2 layers of cake are coated in a creamy cashew based icing and garnished with chopped walnuts. It’s Paleo, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal too! 

Paleo Carrot Cake
As Easter was last weekend and the Easter Bunny loves his carrots, I thought this was the perfect time to post a paleo carrot cake recipe.

Paleo Carrot Cake
This carrot cake is pretty dense and super moist. I love packing my carrot cake with the works, walnuts, raisins and loads of carrots.

Carrot Cake
I originally created this recipe in bar form, but I recently remade it and decided that it was the perfect consistency to be made into a layered cake.

Carrot Cake
I loved layered cake because layers = more icing.

Paleo Carrot Cake
You could keep this paleo carrot cake in bar form with just icing on the top if you aren’t as big an icing addict as I am, I promise not to judge. I topped the cake with chopped walnuts and shredded coconut to make it look extra pretty.

Paleo Carrot Cake

Looking for other dessert ideas? Here are a few other cake and cupcake recipes that you might enjoy:

If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Carrot Cake

Every Last Bite
This paleo carrot cake is super moist, flavourful and topped with the most delicious dairy free icing!
5 from 2 votes
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Diets Dairy Free, Grain/Gluten Free, Paleo, Specific Carbohydrate Diet Legal
Servings 9 slices
Calories 476 kcal


  • 2 1/2 cups Almond Flour
  • 1/2 cup Coconut Flour
  • 1 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp ginger
  • pinch of salt
  • 1 tsp vanilla
  • 2 1/2 cups grated carrots
  • 2 tbsp orange juice
  • 5 eggs
  • 1/2 cup coconut oil
  • 1/3 cup honey or maple syrup
  • 1/2 cup walnuts chopped + 1/4 cup for garnish
  • 1/3 cup sultanas or raisins
  • 1/4 cup coconut flakes for garnish


  • Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Line an 8 inch x 8 inch baking dish with parchment paper
  • In a mixing bowl whisk together the eggs, honey, vanilla, orange juice and coconut oil
  • Add in the flours, baking soda, salt and spices and mix well
  • Stir in the carrot, walnuts and sultanas (or raisins)
  • Pour into the lined baking dish and bake for 50 minutes until a toothpick placed in the center comes out clean
  • Let cool and then cut the cake in half. Frost the middle, top and sides of the cake. Top the cake with chopped walnuts and shredded coconut. 
Calories: 476kcalCarbohydrates: 31gProtein: 12gFat: 37gSaturated Fat: 15gTrans Fat: 1gCholesterol: 91mgSodium: 197mgPotassium: 249mgFiber: 8gSugar: 18gCalcium: 111mgIron: 2mg
Tried this recipe?Leave a comment below and let us know how it was!


Coconut Icing

Every Last Bite
This 6 ingredient icing is a great vegan and dairy free alternative to traditional cream cheese icing thank to the tangy lemon juice. It can be frozen for up to 4 months or stored in the fridge for 4 days.
4.80 from 5 votes
Prep Time 3 minutes
Total Time 3 minutes
Diets Dairy Free, Grain/Gluten Free, Paleo, Specific Carbohydrate Diet Legal
Servings 1 cup


  • 1 cup cashews soaked in hot water for 30 minutes
  • 1 tsp vanilla extract
  • 2 tbsp honey (or maple syrup)
  • 1 tbsp lemon juice
  • 2 tbsp coconut oil
  • 1/3 cup coconut cream


  • Blend the cashews, vanilla extract, honey and lemon juice in a food processor until completely smooth. 
  • Add in the coconut oil and coconut cream and blend until smooth. If the icing is too liquid, store it in the fridge for a few minutes to firm up. This icing will last for up to 4 days in the fridge. 
Tried this recipe?Leave a comment below and let us know how it was!