Nut-Free Paleo Carrot Cake

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.

Nut-Free Paleo Carrot Cake

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Servings 1 layer of cake



  • 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
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
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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:

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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.


190 responses to “Nut-Free Paleo Carrot Cake”

  1. 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.

  2. AMAZING RECIPE!!! I made a double batch (2-layer) cake for the dessert table a party (my sister is serious gluten free.) Let me say she was lucky to get a crumb. The whole thing was devoured, mostly by men who saw carrot cake, then spread the word. /// I didn’t have currants, so I used chopped dates. And I ran out of time for the whipped coconut cream frosting, so I slapped on some left over vanilla butter cream icing. I made the cakes several days in advance and froze them in separate gallon ziplock bags. About 8 hours before the party, I iced the frozen layers, set it on the table and covered lightly with foil. Thanks so much for sharing this recipe!!!!

  3. I have made this cake about 15 times and everyone loves it especially with the maple frosting.
    However, having made it with coconut flour and almond flour, I personally prefer almond flour.
    I also substitute currants with chopped dates and I also had chopped pecans.
    Thanks for all your grain free cake recipes, they’re great!

  4. I just made this tonight and it was delicious! I added a half cup of walnuts along with the currants. I made it with the cream cheese frosting. I made one 7 inch cake. Thank you for all your great recipes!!

  5. 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!!

  6. 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.

    • 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 :-)

  7. 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.

    • 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 :-)

    • 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.

    • 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:)

  8. 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.

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Recipes » Desserts » Cakes and Cupcakes » Nut-Free Paleo Carrot Cake