Paleo Carrot Cake

Love Carrot Cake? Yes, please! You could top this with some chopped walnuts or toasted coconut! Even just the carrot cake and cream cheese frosting is delicious. Make this as a cake or 12 individual muffins. 10 eggs seem like a lot for a recipe like this? It’s just under 1 egg per muffin. I think of it as a great source of protein! Blog carrot cupcakes cream cheese frosting coconut-2 Blog carrot cupcakes cream cheese frosting coconut-1 Ingredients

  • 5 whole  Raw Carrot, peeled and shredded
  • 1 cup  Grade B Maple Syrup
  • 3/4 cup  Coconut Flour, sifted
  • 1 Tbsp  ground Cinnamon
  • 1 tsp  Baking Soda
  • Pinch of Sea Salt
  • 10 Eggs
  • 10 Dates (Medjool)
  • 1 Tbsp  Pure Vanilla Extract
  • 1 cup  Organic Coconut Oil, melted
  • 2 cup  Cream Cheese Frosting (below)


  • In a food processor, using the grating blade, shred carrots and then place in a large ziplock bag or bowl with lid.
  • Pour maple syrup over carrots and let marinate in the fridge for an hour.
  • Preheat oven to 325°F.
  • In a small mixing bowl, add sifted coconut flour, cinnamon, salt, and baking soda.
  • Make date mixture by combining dates and a little water and microwaving for a minute – mash with a fork.
  • In a large mixing bowl or kitchen mixer, blend eggs, vanilla, melted coconut oil, and date mixture.
  • Add dry ingredients to wet and blend.
  • Remove carrots from the fridge, and drain the excess maple syrup from the carrots using a colander. Stir grated carrots into cake batter.
  • Grease two 9-inch cake pans with coconut oil – or – line a 12-muffin tin and pour batter into pan/s.
  • Bake for 35 minutes, ~25 if making muffins
  • Test center with a tooth pick—if it comes out clean, then the cakes are done. Remove from oven and cool.
  • Frost cake with cream cheese frosting, garnish with walnuts or toasted coconut, and serve.

Frosting Ingredients (Ok, cream cheese is not paleo.. but Elana’s Pantry has a coconut frosting that looks delish!)

  • 1 Tbsp  Pure Vanilla Extract
  • 1/2 cup  Grade B Maple Syrup
  • 16 oz  Full Fat Cream Cheese (bring to room temperature to soften)
  • 2 Tbsp Ginger Root, grated (optional.. sounds good, but I have not tried this option yet!
  • 1 cup Toasted Coconut (for garnish)
  • Directions: Blend all ingredients (except coconut) with a mixer. Use immediately or refrigerate. Top with toasted coconut!

Thanks and modified slightly: dit-elle-Esther

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