This Nut-Free Paleo Carrot Cake recipe made with coconut flour could not be simpler to throw together. You toss the ingredients in a food processor, transfer to a pan, and bake.
Of course, if you’ve been here before, you know my specialty is easy paleo recipes. If you’re new, be sure to check out my Paleo Cashew Bread recipe made with 5 healthy ingredients. We love Paleo Cashew Bread toasted, and after toasting use it to make Paleo PB&J’s! We also use Paleo Cashew Bread to make grilled cheese, and for a quick, fun paleo breakfast, “egg in a hole.”
Like my healthy bread recipes, this Nut-Free Paleo Carrot Cake is lightly sweetened. Additionally, I made this carrot cake recipe without nuts so that those with nut allergies could enjoy it too. Many paleo dessert recipes use almond flour and most carrot cake recipes contain nuts, so I thought it would be nice to change it up and make a carrot cake recipe with no nuts. This recipe makes a fabulous Easter cake and is also rather lovely for Mother’s Day.
- ½ cup coconut flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 6 large eggs
- ½ cup coconut oil, melted
- ⅓ cup honey
- 1 ½ cups carrots, grated
- ½ cup currants
- In a food processor combine coconut flour, salt, baking soda, and cinnamon
- Pulse in eggs, coconut oil, and honey
- Remove blade from food processor and stir in carrots and currants by hand
- Grease a 7 inch springform pan with coconut oil and dust with coconut flour
- Transfer batter into prepared pan
- Bake at 350°F for 45-60 minutes
- Cool for 1 hour
- Serve
Please note, this Nut-Free Paleo Carrot Cake recipe makes one round cake. If you would like to create the gorgeous layer cake in the photo above, make the cake recipe above two times.
I have tested this Paleo Carrot Cake recipe in many different sized cake pans. My favorite way to bake it is using the 7-inch cake pan as indicated in the instructions for this recipe. When made in a 7-inch cake pan the batter stacks up and the cake looks impressively tall and very festive. The 7-inch cake pan is smaller than the traditional 8-inch cake pan which surprisingly yields a much flatter cake. It doesn’t look quite as pretty, however, it also worked well.
For a traditional carrot cake, frost with Cream Cheese Frosting. If you’re only going to frost the top and center of the cake, as I did in the photo above, make one batch of Cream Cheese Frosting. If you want to frost the sides, make two batches. For those in need of a dairy-free carrot cake, top this with my incredible Coconut Whipped Cream recipe, and some toasted shredded coconut.
Here are some other easy paleo cake recipes for you:
Talia says
I just made this recipe, as a birthday cake that both people and pups could enjoy – all the ingredients in the cake were dog-friendly, except i substituted shredded coconut for the currents. It was so moist and delicious, and healthy to boot! Thanks for a great recipe!!
Elana says
Talia, I’m so happy to hear this recipe was great and enjoyed by all!
Carmen says
I’ve been on a candida diet for several months and I had a craving for carrot cake. I made this with duck eggs and I substituted the honey for 1/4 cup of coconut nectar. I also added a little liquid stevia since I was cutting back on the other sweetener. I added nutmeg, ginger, unsweetened shredded coconut, sprouted sunflower seeds and goji berries rehydrated in fresh orange juice. The seeds gave it a yummy crunch without adding nuts (which I’m allergic to). It was delicious! My dinner guests loved it and said they would never guess it was low sugar and paleo.
Elana says
Carmen, that’s so awesome! I love that your dinner guests loved this so much that said they would never guess it’s low-sugar and paleo :-)
Nancy says
What can be done to make this sweeter? More honey? And A cup and a half of carrots, it seemed, too much. I just put a cup in. Just tried to make for a potluck and my family “liked” it but both husband and child said that it needs to be sweeter. First “baked” paleo recipe I have tried since starting Paleo in February of this year due to a year of on and off intestinal problems. Two friends recommended I try Paleo and I am having success. I am trying to mainstream our household so want to have success in making baked goods that taste good and are moist. Thank you!
Also, didn’t have time to make the coconut whipped cream, but did notice that I could not find vanilla stevia in my regular grocery store.
Elana says
Hi Nancy, thanks for letting me know the results of your experiments with this recipe! Many of the ingredients I use in my recipes are not available in stores so I buy them online. If you click the green text in the ingredients portion of the recipes you will be taken to a place where you can order them :-)
Bronwyn says
I have been on and off paleo for 5 years. When you first start this way of eating, things don’t seem sweet, however, the longer you avoid refined sugar and grains, the more sensitive your palate becomes to sugars. I think that your family might need a little longer to adapt to this new way of eating. Also, I suspect if they are still eating in a non-paleo way, then some of the paleo recipes are never going to seem sweet enough. Hope that is helpful.
Elana says
Brownyn, thanks for chiming in here! I totally agree with this perspective :-)
Carmen says
Liquid stevia will help to sweeten without adding more sugar. I do agree with the other comments, once your palette adjusts to lower sugar and more natural sugars this cake will taste sweet enough:)
Elana says
Thanks Carmen!
Josia says
Looks really yummy!!
Elana says
Thanks Josia!
Lorrene Blackburn says
I am so happy to have found you, I’m almost in tears, happy tears. Never thought I could ever eat carrot cake without guilt.
Elana says
Thanks Lorrene! I’m so glad to meet you here :-)
Jeanette Regas says
I just made these as muffins with no frosting. They were delicious and moist and sweet enough! Loved them!
Elana says
Jeanette, I’m so glad to hear these were delicious and moist and sweet!
Kay Moore says
Hi Elana, I’m putting on a baby shower for about 25 people, could this recipe be adapted for a 9×13 cake pan or small cupcakes very easily? What are your thoughts on this?
Elana says
Kay, I haven’t tried that so not sure what adjustments would need to be made. If you do experiment please let us know how it goes. Happy baby shower :-)
Sean Redmond says
Elana,
If I wanted to use pure stevia powder, how much would be needed to match 1/3 cup of honey? Also would I need to adjust any other ingredients to account for less bulk of the honey?
Elana says
Sean, thanks for your comment! I haven’t tried that so not sure, if you do experiment please let us know if it works :-)
Shannon says
This is one of my favorites, but I just learned I cannot have almond or coconut flour due to SIBO. I’d love to try it with tapioca flour. Would I need to reduce the number of eggs?
Elana says
Shannon, I’m so sorry, I haven’t ever cooked with tapioca flour so not sure how that would work.
Melanie Phares says
Just made this and it was spectacular. Better after chilling over night. Was visiting Mom in Albuquerque. Go figure, no coconut flour at any grocery very close, but found some Nutiva Hemp Protein at a GNC and substituted that. So good that I’m nervous to try the coconut flour now that I’m at home. Making again tonight for tomorrow’s Christmas Dinner.
Elana says
Melanie, thanks for letting us know this was spectacular!
Nikki says
I thought that this was alright for what it was. It really tasted, to me, like a slightly grainy egg souffle with some carrots in it. With a decent amount of cream cheese icing (I used greek yogurt cream cheese to make it a bit healthier) it was pretty good. I liked it and finished the entire cake over the course of a week.
I’d never say, as an avid home baker, “this is better than real carrot cake!” However, the fact that it is so much better for you is attractive to me at this point in my life.
Elana says
Nikki, I’m sorry this was not amazing, we like this even more than the real thing because it is so moist. If you make it again, for best results follow the recipe without making any substitutions and also use the recommended brands of ingredients that are linked in the highlighted green text in the ingredients portion of the recipe :-)
Jennifer W says
I over cooked the cake so it came out more like bread but was still tasty. We made French toast with it the following morning and it was phenomenal! This will be one of my go to recipes for Sunday morning breakfast from now on. YUM
Elana says
Jennifer, so glad to hear this turned out well!
Janie says
Hi Elana! Have you ever baked this recipe as cupcakes?
Elana says
Janie, I haven’t. If you do I hope you’ll let us know how it goes :-)
Alyssa says
I just made cupcakes using this recipe. I wondered if they would stick in the cupcake tins, so I added a little more coconut oil than called for, plus greased my non-stick pans. No luck – they still stuck to the bottom! Has anyone else had an issue like this? I ended up just tipping the cupcakes upside-down and icing over the jagged bottoms, which hid it well, and they were delicious. Any suggestions are welcome, as I really liked them as cupcakes!
Elana says
Alyssa, thanks for sharing your experiment with this recipe with us. So glad they were delicious!
Debbie says
You can lightly grease the bottom of the pan, then line with parchment paper, then lightly grease the parchment paper. For cupcake tins its a little labor intensive to cut out the parchment paper, but it works perfectly.
Nancy says
I made two cupcakes because I wanted to try some before serving the actual cake-if the actual cake came out tasting like cardboard. I just put some of the batter in a cupcake tin in cupcake liners. They didn’t peel back from the paper so well and both child and husband said they needed to be sweeter.
Elana says
Nancy, thanks for your comment. I haven’t tried making this as cupcakes so not really sure how that would go. Thanks for filling me in on the results of your experiment!
Debbie Walton says
I wish to remove the sugar completely. Having experimented with coconut flour, do you have any advice on where to start in adjusting the ratio liquid ingredients to dry ingredients when removing the 1/3 cup of syrup? Thanks
Elana says
Debbie, I haven’t tried that so not sure. Here’s a link to my Keto Recipes page, those recipes do not have any sugar in them:
https://elanaspantry.com/diets/keto/
Enjoy!
Elana
Debbie says
I use coconut nectar because of its very low glycemic index. It has a nice rich flavor too, which is similar to the brown sugar in a regular carrot cake. I would say use 1/3 c plus 1 tbsp. Other than that you could try mashed banana but that probably would change baking time and possibly consistency. Maybe ever more carrots, just make sure they are very sweet carrots.
Enli says
I like your cakes :) this one sounds great! I’m just concerned about backing with honey. Please can you tell me what do you think about this?
Elana says
Enli, I do use honey in some of my baked goods recipes and I don’t worry about it :-)
laurie says
what can I use to replace the coconut products…they give me pain in stomach. I can eat nuts without any issues. All oils bother but I have no problem with butter , or light mayo. A lot of people now dont eat carrots which I don’t understand …they say they are high on the glycemic idex but it is better to have that than candy or processed foods since it grows in the ground. I love them grated in everything.
Elana says
Laurie, here’s a link to my Paleo Carrot Cake for you which is made from almond flour:
https://elanaspantry.com/carrot-cake/
Enjoy!
Elana
Debbie says
another thing you can try to replace coconut oil is avocado – I know it sounds really odd, but they are rich in oil and if you have a very ripe one you can whip it up like you would for guacamole, and they are so bland when mixed with these other ingredients you won’t even know it’s avocado. If you can eat even light mayo my guess is you could do this without side effects. Good luck. I hope that works because this cake really is yummy.
Efrain Rivera says
I love this recipe. My wife was diagnosed with breast cancer, and we chose to go the natural way instead of chemotherapy and surgery. Part of her treatment was a strict diet avoiding all sugars. After months of this diet she mentioned me that she wished she could eat some dessert. That’s when I found this gem and baked it for her. She absolutely loved it!
The only changes I made where; I put in half the currants and added 1/4 cup of chopped walnuts and a bit of nutmeg.
Thanks for all the recipes on this site. I’ve done several for her.
Elana says
Efrain, you and your wife sound like such a lovely couple. My thoughts are with both of you! Glad to be a part of the healing journey with you and your wife via this cake :-)
Stacey Lederberg says
What other oil can be used instead of coconut oil. We can have coconut, just not the oil? We can’t do avocado oil either.
Thanks. And do you think you could substitute agave for honey?
Elana says
Stacey, I haven’t tried that so not sure. If you do experiment please let us know how it goes :-)
Mrs G says
Try palm shortening. Of course, buy the non hydrogenated one. Usually it works even better than coconut oil .
Kris says
Would this recipe work in a glass pan? (it’s a circle Pie dish that’s like a Pyrex glass dish)
Elana says
Kris, I haven’t tried that so not sure.
Elle says
Hi I would love to make this but I have a sneaky question. I wanna to make it nutty! Could I substitute the flour for almond meal and if so what would the ratio be and how many eggs would I use? :)
Elana says
Hi Elle, here’s a link to my Paleo Baking post which describes how different coconut flour and almond flour are from each other:
https://elanaspantry.com/paleo-baking-almond-flour-vs-coconut-flour/
And here’s a link to my Paleo Carrot Cake made with almond flour:
https://elanaspantry.com/carrot-cake/
Enjoy!
Elana
Tess says
if it’s being served tomorrow, does it need to be refrigerated?
Elana says
Tess, I let the cake sit out overnight to cool, then I frost it and keep it in the fridge :-)
Sarah H. says
I made this last night and it was great! It was my 1st time trying an all coconut flour recipe. I just couldn’t wrap my mind around the egg to flour ratio but I’m glad I trusted Elana enough to give it a whirl! It is so low sugar and high protein that i didn’t feel to guilty about having it for breakfast this morning. Thanks Elana, my horizons have been expanded!
Elana says
Sarah, I’m so glad to hear this was great :-)
Jenn says
Hello!
I added a little bit of coconut sugar to sweeten it up a bit, it was great!
Thank you for sharing your wonderful recipes, they’re sigh a huge help as I transition my diet.
Have a wonderful day!
Kind Regards,
Jenn
Elana says
Jenn, so glad you enjoyed this!
tammie says
can i substitute the eggs for chia seeds???? My daughter is allergic to eggs, soy, whey, milk and cheese, turkey and chicken on top of having celiacs. I need help with recipes so I can feed her well
Elana says
Tammie, I haven’t had good results when I’ve tried replacing eggs with chia seeds in my recipes. Here are a couple of ideas for you:
https://elanaspantry.com/diets/egg-free/
https://elanaspantry.com/diets/dairy-free/
All of my recipes are soy-free.
Good luck!
Elana
Colleen says
I did not see any nutritional information on the carrot cake recipe. I’m most interested in the carbs as I am a diabetic.
The cake turned out really well. I added additional cinnamon as well as nutmeg, allspice and pumpkin spice. The house smelled fantastic! Thanks for sharing these recipes with us!
Elana says
Colleen, for more info on nutrition go here:
https://elanaspantry.com/nutrition-information/
Elana
Linda Tremblay says
Elana, is there an egg sub I could use in cake?
Elana says
Hi Linda, I haven’t tried that so not sure. Here’s a link to my egg-free recipes for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
amy says
Thank you so much. This recipe was awesome. I had so many compliments. I was afraid it wasn’t going to taste any good because it was “healthy” and had pretty bad experiences with recipes I find on a blog. My cake came out really moist :)
Elana says
Amy, so glad you and yours enjoyed this recipe!
Rena says
Renatka20@yahoo.com
I wanna try this delish carrot cake since I have bunch of carrots! Question any substitutions since I live in high elevation, Breckenridge, CO!
Thank you
Elana says
Hi Rena, I live in Boulder and often bake these recipes when we are in Vail with no changes needed. Enjoy!
Veronika says
This looks yum! Do you think it would work as muffins / cupcakes? TIA :)
Elana says
Veronika, I haven’t tried that so not sure.
susan B says
I was thinking the same..did you end up making the muffins? If so, how did it turn out and what temp/times did you use? :)
Shannon says
I make it as muffins and it’s fabtastic
Elana says
Shannon, thanks for letting us know this is fabtastic! That word is great :-)
Phoebe says
This recipe looks delicious Elana! I love that you use coconut flour versus the almond flour I see in most paleo recipes. I also love that it doesn’t require a lot of sweetener. I will definitely be giving this recipe a try. Thank you!
Elana says
Phoebe, thanks for your comment! Here’s a link to my nut-free recipes that you might like:
https://elanaspantry.com/diets/nut-free/
Enjoy!
Elana
Dominika says
Thank you Elana. I prepared this delicious cake yesterday and cannot stop talking about it. Also, cream cheese icing is the best idea ever.
Elana says
Dominka, so glad you liked it!
Kimberly Stuart says
Yum! This is one of my favorites. Especially when paired with the dandelion tea you have me hooked on!
Elana says
Kimberly, I couldn’t have said it better myself :-)
Keith says
This was amazing — I ate most of it in 2 days. I did add some pineapple to make it a bit more flavorful. Will definitely be making this again, only not so often, because I’ll end up weighing much more than I do now.
Elana says
Keith, so glad you liked the cake :-)
Elle says
Hi Keith, Would you be able to tell me what type of pineapple you used (canned or fresh/tidbits ….) and the amount of pineapple that you used? I would like to include pineapple in my next carrot cake. Thanks
Bettie says
I make this as muffins for Easter Dinner I was invited to! Everyone LOVED them. I will make again and be careful to do a tiny taste test of batter so I will know what might be tasty to add. Mine were a tiny bit dry and I really sort of knew they were but next time I will add a little Applesauce and nutmeg to make even tastier! I had never heard of the Zante Currants, but I will definitely use them a lot now. Thank you so much for the recipe and EVERYONE absoutely LOVED the icing. All in all I was asked to LEAVE the extras so I know they loved truly loved them. I like the one reviewer who mentioned adding pineapple…..YUM
Elana says
Thanks Bettie!
Rebecca says
I made it as a cake. It would work as muffins in the really small tins. I did t have the currents but I had dates. I chopped them really small and they worked very well. It was a bit dry do I either overcooked it or the applesauce would be good to add. I would also cut it in half next time and front between the two layers. The cream cheese frosting was perfect for the carrot cake!!!! And super easy to make- I did it all with my hand mixer!!!!
Elana says
Rebecca, so glad you liked this!
Mountain Mama says
Love love love this carrot cake! I really went out on a limb with this one, because I don’t own a food processor nor springform pan. So I whipped the eggs by hand, melted the oil and honey into a syrup, added 1T vanilla extract and pre-mixed all of the dry ingredients before adding to the wet. I baked it in a glass Pyrex loaf pan at 375F for 60 minutes. You might say I baked a bread except that it was sooo sweet. We really enjoyed the carrot cake with afternoon tea. I’m hoping tomorrow’s slice will toast nicely in the toaster oven. Thanks again for yet another wonderful recipe!
Elana says
Mountain Mama, so glad you enjoyed the carrot cake!
Anna says
Just made this and it’s amazing! Thanks for a great recipe :)
Elana says
Anna, so glad you liked it and thanks for letting us know you think it’s amazing :-)
Jen says
Thank you, thank you, thank you, Elana! I made this cake as shown for Easter & will be making it again, upon request, for an upcoming birthday celebration. Not only was your timing impeccable, the cake is, too … thanks again! :)
Elana says
You’re welcome Jen! So glad to hear this cake is impeccable, we love it too :-)
Myra says
Hi Elena, I really want to try this but my food processor just died! Have you tried a stand mixer? Thanks!
Elana says
Hi Myra, I don’t own a stand mixer :-)
Erin says
We enjoyed your cake yesterday. I could not put my hands on a 7″ springform pan so I used my tube pan and baked it 30 minutes. It came out perfect if a little shorter than yours. The cream cheese icing made it perfect.
Elana says
Hi Erin! Thanks for taking initiative in adapting this recipe to your needs and for sharing your results!!! AWESOME.
Sandra Johnstone says
Has anyone ever tried using gram flour for bread/baking. If so, what were the results?
Linda says
Yes, I have. It smells funny when you bake with it. I use it fermented to make things like grain free idli and dosas ( gram flour and urid dal mix ). Ive also created a recipe for Autumn buns ( instead of hot cross buns ) but I mixed the gram flour with buckwheat flour.
jennai says
This looks so amazing! Definitely want to try this sometime!
Shantanu Sinha says
HI Elana,
That was something a very handy recipe to be tried on this Easter.
Nut free paleo carrot cake, look way delicious. Just taking a bite in my own imagination.
I can’t wait to try out these, just now as I showed upon your delicious recipe to my mother
and she was totally on for it.
Thanks for your recipe. Happy Blogging.
Shantanu sinha
Patty says
Have you ever tried pineapple in your carrot cake recipe? Or would that moisture not work? Love your recipes!!
Patty
Elana says
Hi Patty, I haven’t tried that so not sure, if you do please let us know how it goes :-)
Rhonda says
I havea friend that can have nuts of any kind including coconut. Any suggestions on other substitutes?
Elana says
Hi Rhonda, I haven’t tried making this cake without coconut flour, so not sure, if you do please let us know how it goes :-)
Kelsey Johnson says
Can you use any baking pan or does it have to be springform?
Elana says
Hi Kelsey, I think you will need a springform pan for this.
Kim says
Hi I am making this cake for my mum who is gluten free but I would also like my little boy to have some (we are doing baby led weaning). He is too young to have honey yet so I want to use another sugar free alternative. Do you think this would work with mashed banana instead? Would I need to add any further liquid?
Thank you, can’t wait to try it!
Elana says
Hi Kim, I haven’t tried that so not sure. If you do experiment, please let us know how it goes :-)
Alina says
You can replace honey with maple syrup.
Tessa says
This was phenomenal. I doubled it and baked a high, darling 3 layer cake in a 5-6 in pan. I’ve been on a strict candida diet but decided to have a little cheat with this cake (and cream cheese) frosting for Easter and this was an excellent choice. Thank you!
Elana says
You’re welcome Tessa! So glad you enjoyed it :-)
Beth says
I made your other Carrot Cake last weekend. Will have to try this one next. :)
debi tricerri says
good morning! would like to try your carrot cake for Easter dessert tomorrow…can you tell me if it would bake well as a sheet cake instead of individual layers? thanks!
Elana says
Hi Debi, I haven’t tried that so not sure. If you do please let us know how it goes.
Marthea says
Hi Elana’s,
Do you know how much the 1/2 cup of coconut flour weighs?
I have read that it depends a lot on how you fill your measure as to how well the recipes with coconut flour work. That is the weight varies with how loosely the measure is filled. How much air is in it. And that this can have a considerable effect on a recipe. No other flour is a sensitive to liquids, I guess.
Thank you for sharing your lovely recipes. My 3 grandsons a coeliac and cannot eat legumes either. So your recipes are a godsend for healthy treats for them.
Marthea, from Sunny Western Australia.
Elana says
Hi Marthea, thanks for your comment. My recipes are simple enough that you won’t need to weigh the ingredients to make them. Your grandsons are so lucky to have you and it is amazing that you make these healthy treats for them :-)
Patricia says
I can’t wait to try this. I am gluten free and made a carrot muffin the other day using flax meal…..ugh. Horrible. Love your blog and your journey has been so helpful for me!
Elana says
So glad to be of help to you Patricia!
Sarah says
Thanks for this recipe! I don’t have a 7″ springform, just a 9″. I do have a 7″ Pyrex. Any special suggestions for making this cake in a non-springform pan?
Elana says
Hi Sarah, I haven’t tried that so not sure how it will work, if you do experiment please let us know how it goes.
Pat Chadwell says
I am on a low carb and sugar free diet, trying to get off my diabetic meds. I would like to know how many carbs are in your recipes. Is there any way you can include that in the info you give?
Elana says
Hi Pat, for more information on that please see this post:
https://elanaspantry.com/nutrition-information/
Good luck!
Elana
Lisa says
Use the my fitness pal app. Plug ingredients in to the recipe part and servings amount and wala, you’ll have your answer.
Heather says
Thanks Elana. I’ve been making your carrot cake with almond flour for years, and love it. However, I have recently developed an allergy to almonds. ? I can’t wait to try this tomorrow! Yay!
Debby says
Thank you so much for sharing all of these wondrous recipes!
I am not totally Paleo with my food plan.
And yet I feel good when I stay away from grains.
Blessings to you,
Debby in Arizona
Elana says
Debby, you’re welcome! And thanks for your lovely comment :-)
Grace says
My husband loves carrot cake, but can’t do coconut – can I substitute almond flour? Or….?
Thank you!
Elana says
Hi Grace, thanks for your comment. Coconut flour and almond flour are not interchangeable so I don’t think that will work. Here’s a link to my Carrot Cake recipe that is made with almond flour:
https://elanaspantry.com/carrot-cake/
Enjoy,
Elana
Grace says
Wow, so glad I asked!
Thank you!!
G.
Sonia Lightsey says
Elana. Thank you so much for this recipe. I LOVE carrot cake and am gong to make it for tomorrow as we have company coming over. Thank you so much for your recipes. I have bought your book to :-). Happy Easter.
Elana says
Happy Easter Sonia!
sara says
I am wondering if you could use 1/2 egg whites to cut down on the fat?
Elana says
Hi Sara, I haven’t tried that so not sure. If you do please let us know how it goes.
Katrina says
I was just wishing for carrot cake and hadn’t taken the time for look for GF/grain free yet. Perfect timing. Thanks!
marian casey says
hi elana,
I think I will try this recipe and make muffins instead. do you have any recipes that use zanes protein powder and ground flax seed? I want to make some really healthy muffins for snacks that would also work for breakfast too. trying for high protein and fiber using liquid stevia as sweetner. if you get any ideas let me know and I will continue to experiment too. my hubby is such a good sport! LOL!!
thank you,
marian
Elana says
Hi Marian, I haven’t tried making this recipe with protein powder, ground flax, and stevia. If you do please let us know how it goes!
Shari from NC says
Elana,
Thanks for this really yummy recipe!! Your timing is perfect, as we’ll make it for a family birthday gathering this Saturday!
Have you tried the batter in 6″ pans? We happen to have two of these and I’m wondering how they’ll do.
Thanks,
Shari
Elana says
Hi Shari, I have made it in 6-inch cake pans and it turned out very well, and was super duper tall!
Shari from NC says
Elana,
I made this cake last night (with extra large eggs) and had additional batter for 6 regular-sized muffins (which I cooked for about 25 minutes)!! This morning I realized I could have decreased the recipe by the difference in volume between the 7″ and 6″ pans. How do you suggest estimating this? How do you determine recipe volume in your testing (before publishing the recipes)?
Thank you for this additional work. This bring a whole other level of skill to these posts.
Blessings,
Shari
Elana says
Hi Shari, I can’t say I’m a good estimator, I just keep experimenting until I get it right :-)
Angela says
I made this today in an 8×8 le creuset baking dish. Nice and tall and DELICIOUS!! I had raisins, not currants and added a handful of granola for that nutty crunch.
Elana says
Angela, wow, that was fast! So glad to hear you liked it :-)
Madeline says
Could you use a handful of walnuts? Or would that mess the batter up?
Thanks!!
Elana says
Hi Madeline, I haven’t tried that so not sure, but I think it might work. If you do try it please let us know how it goes.
Gail says
THANK YOU for making one of my favorite desserts nut-free and grain-free. I’ll have to try this with the nondairy frosting you recommended.
Elana says
Gail, hope you love it :-)
Terissa says
When I clicked on the coconut oil to see which brand you rec, Spectrum said on its suggestions that’s it’s for med heat, up to 280 degrees. This cake states is baked at 350 degrees. Wondering if another brand of coconut oil was used, or if you did use this brand & it turned out fine cooking it at a higher temp ? Thank you.
Elana says
Hi Terissa, yes, I used Spectrum coconut oil and it worked perfectly every time, and we’ve made this cake over a dozen times so far!
mearced says
Thank you so much for this recipe without nuts. My husband LOVES carrot cake and I never make it anymore because I only have recipes with almond flour. Can’t wait to try!
Elana says
Hi Mearced, I hope you and your husband love it.
Tiffany @ A Kitchen Fable says
Love it when a recipe is that easy! I’ve actually never made carrot cake before, but after looking at this, might have to try it soon. Looks delicious!
Elana says
Thanks Tiffany!