Paleo Carrot Walnut Cake (gluten-free, refined sugar-free)

Spiced and a little sweet, this fluffy carrot cake is the perfect winter treat. Top it off with a little whipped cream for the grand finale! 

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 10 slices
Author Alison Marras


  • 3/4 cup melted coconut oil
  • cup paleo all-purpose flour nut or seed version below
  • tsp baking powder
  • tsp ground cinnamon
  • 1/2 tsp ground cardamom
  • 1/2 tsp ground ginger
  • freshly grated nutmeg
  • pinch kosher salt
  • ½ cup walnuts coarsely chopped (plus more for garnish)
  • 3 large eggs
  • 1/2 cup coconut or maple sugar
  • 2 tsp vanilla extract
  • 8 ounces carrots coarsely grated (approx. 2 cups)


  1. Pre-heat oven to 350f degrees, line and lightly grease an 8-inch loaf pan with coconut oil.
  2. In one bowl, add dry ingredients (flour, baking powder, spices, salt, and chopped walnuts and mix.
  3. In an electric mixer bowl, whisk the eggs and coconut sugar on high for a few minutes until thick and foamy. Lastly, add the vanilla and switch to the paddle attachment if you have it.
  4. Add the dry ingredients slowly with the mixer still going to make the batter.
  5. Lastly, mix in the shredded carrots.
  6. To the lined loaf pan, pour in the batter and swipe the spatula across the top so it's even and flat. Add a bit of chopped walnuts down the middle.
  7. Bake for 65-70 minutes until the center is cooked (check with a toothpick). Transfer to a wire rack to dry by pulling the sides of the parchment paper up and placing it gently.
  8. Serve with some whipped coconut cream!

Recipe Notes

All-Purpose Paleo Flour recipe here (I used the seed flour since there are walnuts, but either will work!)