paleo carrot cake
Food: Paleo Recipes and Gut Health

Paleo Carrot Cake (Gluten, Dairy, Refined Sugar & Nut Free)

How my nut free paleo carrot cake came about

As regular readers might have noticed, I’m a big fan of using ground nuts in place of flour in my sweet recipes. This poses a problem though when I have my good friend who has a nut allergy over for tea.

Fortunately she loves carrot cake, so I played around with several of my other cakes until I came up with this. It’s pretty tasty if I do say so myself!

Ingredients for 8 decent slices of paleo carrot cake

400g peeled and finely grated carrots
4 free range eggs
240ml coconut oil and extra for greasing
100g dried apricots – the dark brown organic ones are best as they are sulphite free
100g raisins
50g desiccated coconut
Tsp cinnamon
Tsp vanilla
1-2 tbsp honey

paleo carrot cake

– preheat your oven to 170C fan/180C non-fan/350F/GM4 and grease a 20cm cake tin or silicone mould with coconut oil

– whisk your eggs and oil by hand or whiz in your blender until really creamy, then add the cinnamon and vanilla incorporating well

– finely chop the apricots and place in a large bowl, add the raisins, coconut and grated carrot. Mix well

– pour your wet mixture over the top and give it all one last big stir

– pour into the prepared tin and bake for an hour

– remove from the oven, and prick all over lightly with a fork then drizzle over the honey so it sinks into the cake

– leave to cool before serving with cream, ice-cream, yoghurt or just as is

– store leftovers in the fridge

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  1. […] Carrot Cake – Gluten, Dairy, Refined Sugar & Nut Free […]

  2. This sounds like a great cake, for those with nut allergies or not 🙂

  3. Hope you enjoy it xx

  4. Amazing and ideal for this family! Thanks for linking up to #tastytuesdays x

  5. It sure is! Coconut oil is wonderful stuff isn’t it 🙂

  6. Tee hee, I saw your muffins they look amazing lovely. Well done xx

  7. I’m sure you’ll get there Merlinda. When I first left home I didn’t know how to cook, and started learning six years later. That is now a long time ago (14 years, yikes!) so it didn’t happen overnight…

  8. Thanks Julie, I was really pleased with myself when I got this one spot on. So many of my recipes contain nuts, and it’s nice to have the odd one that doesn’t!

  9. Lovely recipe, good to have a nut and gluten free recipe up your sleeve too, I have been cooking using coconut oil too, and love it! #tastytuesdays

  10. The Free From Fairy says:

    Yum yum! That sounds lovely! I seem to have read a number of recipes for carrot cake in the last few days…I think someone is trying to tell me something. I feel a baking session coming on later for carrot cake!! 😉

  11. I wish that I would also come to a point where I can create my own recipe and not just follow recipe books or blogs. One day. Thanks for sharing this. #TastyTuesdays

  12. I buy odourless oil by Biona and it’s fab, you can’t detect it at all 🙂

  13. That looks really nice and the coconut oil sounds like a bit of an interesting twist on it. Can you taste it?

  14. Does sound yum and healthy too.

  15. Le Coin de Mel says:

    No worries lovely, I am used to it! I have had a few huge failures with sweet treats I the past few weeks (and a couple of successes, yay!).

  16. I thought you might like it hon 🙂 I’m not sure about using bananas though, the eggs are an integral part of this cake for creaminess, texture and volume… sorry xx

  17. It’s a good one for folks who can’t have nuts. I love organic apricots, especially when they are soft and gooey. Who needs chocolate eh?!

  18. So many lovely fruits and veggies and it’s good you make the point about sulphite free (not that I always manage it) and storing leftovers in the fridge.

  19. Le Coin de Mel says:

    Ooh, a recipe with no nuts in! Do you think I could use banana as an egg replacer in this recipe? (Taste might be overpowering) No flour at all? Is it like a flan? That looks great!

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