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5 from 1 vote

Paleo Nut Free Carrot Cake



  • 1/2 cup coconut flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup maple syrup
  • 1/4 cup melted coconut oil
  • 4 large eggs
  • 1 teaspoon vanilla
  • 1 1/4 cups finely shredded carrots gently packed
  • 1/3 cup raisins soaked if needed



  • Preheat the oven to 325° and line a 9x9 pan with parchment paper.
  • In a large bowl, combine the coconut flour, salt, baking soda, cinnamon and nutmeg. Add in the maple syrup, coconut oil, eggs and vanilla and stir well. Mixture will thicken as the coconut flour absorbs the liquid. Add in the carrots and raisins and stir to combine.
  • Scoop into prepared pan and smooth out evenly. Bake for 35 minutes, until edges are lightly browned. Let cool.
  • Once cooled, make the frosting. First make sure the coconut butter is soft and mixed well. Add it to a small bowl and add the maple syrup, vanilla and coconut milk. Mix well until smooth. Spread over bars.
  • Store covered in the fridge up to a week.