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a slice of paleo carrot cake standing up on a dish with cashew cream cheese frosting, close up

Paleo Carrot Cake with Cashew Cream Cheese Frosting

  • Author: Cristina Curp, FNTP
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 carrrot cake 1x
  • Category: Cake
  • Method: Bake
  • Cuisine: Traditional
  • Diet: Gluten Free


A decadent grain free and dairy free carrot cake!



  • 2 cups almond flour, blanched
  • 1/4 cup arrowroot flour (or tapioca or cassava)
  • 1 teaspoon grain free baking powder 
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2  teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 cup coconut palm sugar (or preferred sweetener)
  • 4 large eggs, room temperature
  • 1/2 cup melted ghee (or coconut oil)
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots
  • 1/4 cup crushed pineapple, drained
  • 1/4 cup finely chopped walnuts
  • greased loaf pan
  • 1 cup Cashew Cream Cheese Frosting 


  1. Preheat oven to 350F. Prep the frosting ahead of time, because you will need to soak the cashews.
  2. In a large bowl whisk together the almond flour, arrowroot, baking powder, salt, cinnamon, ginger and nutmeg. Whisk until no clumps are present.
  3. Make a large well in the center of the bowl and add in the coconut palm sugar, eggs, melted ghee and vanilla extract. Whisk vigorously until frothy.
  4. Use a spatula and fold the flour mix into the wet mix until fully incorporated.
  5. Add in the carrots, pineapple and walnuts and fold in.
  6. Lightly grease your loaf pan, and pour all of the batter in. Use the spatula to smooth the top. Gently tap the loaf pan on the counter.
  7. Bake in the center rack for 55-60 minutes or until its golden brown on the outside and feels firm to the touch, no jiggling.
  8. Let it cool for 40 minutes before un-molding. Then let it cool to room temp before icing with Cashew Cream Cheese Frosting.

Recipe Notes:

  • To make it added sugar free use your preferred sugar free granulated sweetener.
  • Macros are listed with frosting added.
  • Prep time does not include time for soaking cashews or letting cake cool. 
  • Cake makes 10 slices


  • Serving Size: 1 slice
  • Calories: 328
  • Fat: 27.3g
  • Carbohydrates: 15.9g
  • Fiber: 3.5g
  • Protein: 8.6g

Keywords: Paleo Carrot Cake