Classic Grain-Free Carrot Cake

There's nothing like the classics! This carrot cake is grain-free and bursting with flavor, texture and moisture - just like it should be!
25 minutes
45 minutes
Show nutritional information
This is our estimate based on online research.
Fat:26 g
Carbohydrates:22 g
Protein:3 g
Calculated per serving.

Serves: 8

Serves: 8decrease servingsincrease servings



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 350F. Lightly grease and flour (using tapioca flour) two 6" round cake pans. Turn over and tap out the excess flour. Set aside.
  2. In a large mixing bowl, whisk together the flours, spices, salt, baking soda and sweetener. Then mix in the carrots, walnuts, pineapple and raisins to combine. Set aside.
  3. In another bowl, whisk together the eggs, oil, vanilla and apple cider vinegar.
  4. Pour the wet (egg) mixture into the dry (flours) mixture and stir until totally combined. Scrape the bottom of the bowl to make sure no dry mixture is left behind.
  5. Divide the batter evenly between the two prepared baking pans and bake for 45-60 minutes, or until the tops are dark golden brown and a tester comes out clean.
  6. Cool for 3-5 minutes in the pans before turning them out onto a rack to cool completely.
  7. Cool completely before frosting.


I used frozen pineapple, but you may be able to substitute fresh or canned (drained). I can't promise that the moisture content is the same, so you may need to slightly adjust your baking time. If you have trouble getting your cakes out of the pans cleanly, try running a sharp knife around th edges to loosen the sides of the cake from the pan. If you invert it, it should then just pop right out of the pan. Store leftovers in an airtight container in the fridge for up to five days or in the freezer for up to three months. Top with your favorite frosting (I used a batch of this dairy-free whipped cream: http://bit.ly/1Ogwn3J) Yield: 2 x 6" round cakes This recipe will also yield one 8" or 9" round cake, but you may need to adjust the baking time.

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