Carrot Cake (version 2)

prep:30 minutes
cook:1 hour
Difficulty
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Show nutritional information
  • Serves: 8
  • Calories: 372
  • Total Fat: 24g
  • Total Carbohydrate: 32g
  • Protein: 6g
This is our revised Carrot Cake recipe. It is based off of our original Carrot Cake which we made in 2011, and it is wonderful! This is a great cake to make for Mother's Day, Easter, or any special occasion you would like!

Serves: 8

Serves: 8decrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to bake at 350 degrees, and grease two 6 inch spring form cake pans.
  2. In a large mixing bowl, whisk together the coconut flour, arrowroot flour, baking powder, salt, cinnamon, ginger, and allspice.
  3. Add the softened butter to the bowl, and set aside.
  4. In a medium sized mixing bowl, blend together the eggs, maple syrup, and vanilla extract using a hand mixer.
  5. Add the wet ingredients to the dry, and blend again with a hand mixer until smooth.
  6. Fold in the grated carrots and chopped pecans.
  7. Place your cake pans onto a baking sheet, and pour the batter equally into each cake pan, smoothing out the top just slightly.
  8. Place the cakes on the middle rack, in the center of the oven, and bake for 60 minutes, until a toothpick inserted in the center comes out clean.
  9. Allow the cakes to cool completely before removing from the cake pans.
  10. To remove the cakes, release the sides of the spring form pan, and run an offset spatula under the bottom of the cakes, and carefully lift them from the pan. Place one cake onto a cake stand, and add a layer of frosting, then top with the second cake, and continue to frost the entire cake.
  11. To frost the cake, first do a thin layer of frosting all over the cake, and then place the cake in the fridge for the crumb coat to set. Frost as desired from here. Using a small offset spatula is your best bet for perfectly frosted cakes.
  12. Once the cake is frosted, drizzle with salted caramel if desired, and top with toasted chopped pecans.

Notes

I prefer to use 6 inch cake pans when I make cakes. The presentation is much nicer, and it's the perfect size to serve a small group of people. You can also make this recipe in a smaller sheet pan, or in cupcakes. I haven't tested the time for either of those, so I would just start checking after 30 minutes. If you cannot tolerate dairy, you can use my Dairy-Free Vanilla frosting for this cake.

Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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    RECIPE REVIEWS

    1. joeybowles
      March 28, 2016

      This carrot cake is so delicious! Best grain-free cake recipe I have ever baked. The texture is perfect, not overly dense like a lot of paleo cakes. The spice cake flavor is perfect as well, and the carrots look so pretty inside of it! We omitted the chopped pecans and it only took 40 minutes to bake in two 6″ springform pans. We made the dairy-free frosting as well and it was delectable. As a whole, it was a truly perfect cake. Sweet without being overly sweet. My husband said he wants me to bake it every week :)

    2. frisbydart
      March 28, 2016

      Made this for Easter Dinner and everyone loved it; non-paleo peeps included. I only have 9″ round cake pans though, so my cake was more like a torte in height and quite dense, but nonetheless, delicious. It was super easy to make, and the taste itself was delicious. A good amount of sweetness and spice. I accompanied it with the cream cheese/ginger frosting, which was a huge hit!

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