Best Primal Carrot Cake (Primal, Paleo, Grain Free, Gluten Free, Refined-Sugar Free, Dairy Free Optional, Egg Free Optional)

Easter is almost here, and we all know what that Easter bunny really wants: Carrot Cake! I posted my Paleo Sugared Pecans recipe last week to use in conjunction with this recipe, so make an easy beautiful cake, that everyone will LOVE for Easter Dessert. They’ll never even know that it’s gluten-free, let alone grain-free & healthified!


Alrighty, Here Goes… Here’s What You’ll Need for a Single Layer 9-inch Round Cake:

3/4 Cup + 2 Tablespoons Grape Seed Oil
4 Eggs (OR you can substitute with1/4 C. Flax Seed Meal Mixed with 3/4 C. Hot Water)**LOOK AT NOTES BELOW TO REPLACE EGGS**
2 Cups Coconut Sugar
2 T. Plain Greek Yogurt (OR you can use Coconut Cream if you’re dairy free or paleo)
1 Cup Unsweetened Applesauce

1 1/3 Cup Arrowroot Powder
2/3 Cup Finely Ground Almond Flour
1/2 Cup Coconut Flour
1  1/4 teaspoon Guar Gum
2 teaspoon Cream of Tartar
1 Tablespoon Baking Soda
1 teaspoon Pink Himalayan Salt
1/4 teaspoon Nutmeg
1 Tablespoon Ground Cinnamon
1 teaspoon Ground Ginger
1/2 teaspoon Ground Cloves

2 Cups Finely Chopped Fresh Carrots
1/2 C. Chopped Pecans


Preheat oven to 350 degrees F.

Mix together eggs, sugar, applesauce, yogurt, & grape seed oil in your stand mixer on medium speed until well-incorporated.

******* IF using a “flax-egg” as an egg replacer, stir together flax and hot water in a separate bowl and let sit for 20 minutes, stirring occasionally. Then use flax mixture in place of eggs in the recipe. 🙂 ************

In a separate bowl, mix all dry ingredients, except for the carrots and the pecans. Add flour mixture slowly to wet ingredients in stand mixer and mix until well-blended. Add in carrots and mix again. Add in pecans, if desired, and mix for the final time!

Grease a 9-inch round pan with Palm Shortening or Butter, and flour the pan lightly with Arrowroot Powder.

Pour batter into prepared pan until it is two-thirds full (I found I had a bit left over for cupcakes!), and bake for 25 to 35 minutes, or until a toothpick comes out cleanly (there may be a few small crumbs, but that’s okay!). When done baking, remove pan from oven and let the cake rest in the pan for 20-30 minutes. After 20-30 minutes, flip cake onto cake board or the serving platter you plan to use and let it finish cooling.

When cool, It’s time to frost… So let’s make some frosting! I have two versions: The PALEO frosting, and the PRIMAL frosting. If you can have dairy, go for the PRIMAL frosting as it’s the traditional cream cheese base. Mmmmmm. 🙂


*Primal* Cinnamon Cream Cheese Frosting:

8 oz. Cream Cheese, Softened
1/4 Cup Pure Maple Syrup
1 1/2 teaspoons Vanilla Extract (or 3/4 teaspoon Vanilla Bean Powder)
1 teaspoon Ground Cinnamon
Dash of Nutmeg
1/2 teaspoon Ground Ginger
1 teaspoon Dried Orange Peel

Using the whisk attachment, beat softened cream cheese on high speed until it is fluffy. Scrape down the bowl and beat again. Add maple syrup, vanilla extract or powder, cinnamon, nutmeg, ginger, & orange peel and beat for 2 minutes.


*Paleo* Cinnamon Frosting

1 Cup Palm Shortening
1/2 Cup Pure Maple Syrup
2 teaspoons Vanilla Extract (or 1 teaspoon Vanilla Bean Powder)
2 teaspoons Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1 teaspoon Ground Ginger
1 Tablespoon Arrowroot Powder
2 Tablespoons Coconut Sugar
1 teaspoon Dried Orange Peel

Beat all ingredients together on high speed until fluffy. Done! 🙂

Choose a frosting to use, & frost your awesome cake! Then Coat the sides (and top if you wish) in chopped sugared pecans from my previous post. Chop the pecans first, then sugarfy them! Woohoo!


I made mine into a double layer… Look, isn’t it beautiful? 🙂

Happy Easter to you all! If not Happy Easter, then HAPPY EATING!


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