Desserts, Holiday

Paleo Carrot Cake (Heavenly!)

I can’t take credit for this one but I can surely share the recipe! I wanted to make a carrot cake for the holidays and went to google and found this amazing, delicious, seriously most perfect cake recipe ever. It’s so clean, too. Zero gluten/wheat and no processed sugar/refined sugar (duh!). I don’t eat cake, you guys, this is the only cake that I would allow in my body. Look at the wonderful, clean, nourishing ingredients! It tastes so good and it is practically HEALTHY and good for you! I mean really…if you work out super hard in the gym why fill your body with toxic, processed foods?! This will not derail your body goals…you also won’t feel like crap after. Go make this asap! I think I will, too!

I found it on Paleo Grubs and here is what you need:


  • 4 eggs
  • 12 ounces unsweetened, canned pineapple, drained
  • 1/2 cup almond butter
  • 2 tbsp coconut oil, plus extra for greasing
  • 1/4 cup honey
  • 1/2 cup coconut flour
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar
  • salt
  • 3/4 cup grated carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts (raw)


  • 1.5 CUP CASHEWS, raw
  • 15 pitted dates
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon
  • 2 tbsp melted coconut oil (not hot)
  • 1/2 cup full fat coconut milk (I like organic)


  • 1 TBSP unsweetened coconut flakes
  • chopped walnuts


The night before, place cashews in a bowl of water and soak.

Preheat oven to 350. To make cake, take a bowl and place the pineapple, almond butter, eggs, honey and coconut oil. Use a hand blender and combine well. Now add the coconut flour, cinnamon, baking soda and pinch of salt. Whisk. Next, add the apple cider vinegar, grated carrots, raisins and chopped walnuts and mix to combine.

Take 3 8 inch round cake pans and grease with coconut oil. Divide the mixture evenly between the pans and bake in preheated oven for 20 minutes or until toothpick comes out clean. Cool completely.

FROSTING: drain the cashews and place in blender or food processor. Add the coconut milk, coconut oil, vanilla, dates, cinnamon and blend until smooth.

Remove the cakes from the pans and place one on the platter and spread 1/3 of the filling evenly around the cake. Add the next layer of cake and spread the second later of filling. And lastly, put the last layer of cake on top with the remaining frosting. Sprinkle the shaved coconut and walnuts on top.

Place in fridge for at least 2 hours before serving.





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