Paleo Carrot Cake

Paleo Carrot Cake

3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 383.5
  • Total Fat: 34.2 g
  • Cholesterol: 118.3 mg
  • Sodium: 304.0 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 7.9 g
  • Protein: 9.6 g

View full nutritional breakdown of Paleo Carrot Cake calories by ingredient
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Number of Servings: 8


    4 eggs
    1/2 cup coconut oil, melted
    1 tbsp lemon zest
    2 cups grated carrot
    1/2 cup almond milk (or milk of choice)
    1 cup Greek yogurt
    1 tsp vanilla extract
    1 tbsp cinnamon, ground
    1/2 cup Steviva Blend (or sweetener of choice equal to 1 cup sugar)
    1 cup coconut flour
    1 tsp baking powder
    1 cup chopped pecans

    1 8 oz package cream cheese
    1 tbsp steviva blend (or 1/8 tsp powdered stevia extract)


Preheat oven to 325 degrees.
Grease a round cake pan (8 or 9")
In a large bowl whisk eggs. Add remaining wet ingredients. Then add dry ingredients, carrot and pecans. Mix until batter is smooth and all lumps are gone.
Pour into cake pan and place in oven for approximately 1 hour.
(my cake cake took 70 minutes) Or when a knife inserted in the centre comes out clean.

Let cool. Cream the cream cheese with stevia. Spread on cake and serve.

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Member Ratings For This Recipe

  • Not wanting to be mean, but this cake isn't very carrot cake. My batter was very thin. I used a 9 x 13 cake pan so I ended up with a very thin cake. There's not enough spices in it. Not much flavor. I will probably throw it away. - 12/20/17

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  • I'm really not into carrot cake. I would make this though and put pecans and walnuts instead of carrots. - 7/12/17

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  • Yummy - 3/6/17

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  • I made this carrot cake for Thanksgiving because I'm trying to go Primal and my parents are both diabetic. I added a little vanilla to the frosting and used Xylitol (powdered it in my VitaMix) instead of Stevia. It was AWESOME! It was even better after sitting for a day or two. Great recipe! - 1/11/12

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