An easy-to-make dessert that’s both indulgent and gluten-free, this Paleo Carrot Cake With Almond Flour and cashew “cream cheese” frosting is perfect for any occasion.
Who doesn’t love a thick, hearty slice of carrot cake? I know I sure do! Believed to have originated in the Middle Ages as a carrot pudding, it was a luxurious dish made by boiling or steaming carrots with spices, flour, and eggs. Supposedly, George Washington was quite partial to carrot cake (albeit, an unfrosted version) and even served it at dinner parties. By the 20th century, carrot cake began to resemble the treat we know today, and we have been loving it ever since. In fact, carrot cake is one of the most popular cakes in America! Just walk into any bakery or café, and you’re bound to find one of many variations.
Every home cook has their own take, too. My latest carrot cake recipe (I have quite a few in my collection!) is this Paleo carrot cake. Made with almond flour, crisp pecans, coconut, and warming spices, this cake is tender, moist, and absolutely delightful. The creamy, cashew-based frosting makes it even more indulgent—George Washington would surely approve!
Is This Paleo Carrot Cake With Almond Flour Healthy?
This recipe is made with mostly wholesome ingredients. Almond flour and cashews provide a boost of protein and healthy fats, while coconut sugar is a less refined sweetener compared to traditional white sugar. The carrots and pineapple add natural sweetness along with vitamins, minerals, and fiber. That said, the cake is very calorically dense and high in fat, so moderation is key!
The Many Uses of Soaked Cashews
One of the standout features of this cake is the cashew “cream cheese” frosting. Cashews are soaked and blended to create a luscious, creamy texture that mimics traditional cream cheese frosting—without any dairy. The result is a rich and tangy topping that perfectly complements the spicy-sweet flavor of the carrot cake.
Did you know that soaked cashews have many other uses in cooking? They can be blended into velvety sauces for pastas or casseroles, turned into a dairy-free base for soups like creamy tomato or mushroom, or even used to make delicious vegan cheeses. You can even transform soaked cashews into thick spreads for bagels, use them as a substitute for sour cream, or as the foundation for delicious dips!
How To Make Ahead And Store
This cake is great for preparing in advance. Store it in an airtight container in the refrigerator for up to 5 days. You can also freeze the cake, either frosted or unfrosted, for up to 3 months. Thaw in the refrigerator overnight before serving.
Serving Suggestions
This Paleo carrot cake with almond flour pairs wonderfully with a tall glass of Homemade Caramel-Vanilla Iced Coffee, or a cup of Vegan Hot Chocolate. If you’re entertaining, a Sparkling Holiday Champagne Sangria or a Tropical White Moscato Sangria would complement the flavors beautifully. For a full dessert spread, consider serving it alongside a plate of Chocolate-Covered Raspberries and some White Chocolate-Covered Strawberries.
Ingredients
For the cake:
- 2/3 cup unsweetened coconut flakes plus additional for garnish
- 1/2 cup raw pecans
- 3 cups almond flour (270 grams)
- 1 1/4 cups tapioca starch (152 grams)
- 1 1/2 cups coconut sugar
- 2 tablespoons + 1 teaspoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground nutmeg
- 4 large eggs at room temperature
- 2 large egg yolks
- 6 tablespoons coconut oil melted
- 1 tablespoon vanilla extract
- 2 cups carrots (200 grams) grated
- 1 cup crushed pineapple drained
For the frosting:
- 2 1/4 cups roasted, salted cashews (300 grams) soaked in water overnight
- 3/4 cup unsweetened almond milk
- 6 tablespoons + 2 teaspoons honey
- 2 teaspoons vanilla extract
- 3 tablespoons coconut oil melted
Instructions
- Preheat your oven to 350℉. Spread the coconut flakes and pecans over two separate baking sheets and bake until the coconut is lightly golden brown and the pecans darken and smell nutty, about 2-4 minutes for the coconut (watch closely as it burns quickly) and 10-12 minutes for the pecans. Set aside.
- Line the bottom of two 9-inch cake pans with parchment paper and rub the sides with coconut oil.
- In a medium bowl, stir together the almond flour, tapioca starch, coconut sugar, cinnamon, baking soda, salt, and nutmeg.
- Chop the pecans and stir them into the flour mixture, along with the toasted coconut.
- In a separate large bowl, use an electric hand mixer to beat the eggs, egg yolks, coconut oil, and vanilla until smooth and mixed. Add the dry ingredients and stir by hand until well mixed.
- Place the grated carrot on a thin kitchen towel and wring out until you've gotten as much water out as possible. Do the same with the pineapple. You want them both to be nice and dry.
- Stir the coconut and pineapple into the batter until well mixed.
- Divide between the two cake pans (I like to use a digital kitchen scale for accuracy) and bake until brown and a toothpick inserted in the center comes out clean, about 30 to 32 minutes. Let cool completely in the pan.
- Once cooled, drain the cashews and place them in a large food processor (mine is 10 cups) along with the milk, honey, and vanilla. Process for 1-2 minutes, until everything starts to smooth out.
- With the food processor running, stream in the oil. Blend, stopping to scrape down the sides as necessary, until smooth and creamy. Place the frosting in the fridge for 1 hour to firm up.
- Remove the cakes from the pans and place one cake bottom-side up on a plate or cake stand. Spread 1 cup of the frosting in the middle and place the top cake on bottom side up.
- Spread a very thin layer of frosting all over the cake, and then place in the freezer until it just begins to set, about 45 minutes to 1 hour.
- Spread the rest of the frosting all over (I like to use an offset spatula) and garnish for more coconut if desired.
- If you chill the cake again before serving, let it come to room temperature before slicing.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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