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

paleo carrot cake

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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19 thoughts on “Paleo Carrot Cake (Gluten, Dairy, Refined Sugar & Nut Free)

  1. 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…

  2. 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!! 😉

  3. 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!).

  4. 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

  5. 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.

  6. 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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