Primal Carrot Cake Recipe

Primal Carrot Cake Recipe

This recipe was inspired by my favorite healthy cooking couple at Primal Palate (original recipe here). I made a few tweaks to make it three layers and also took some of the sweetness out of the cake. This recipe is sure to hit the 'sweet' spot without being a sugar bomb. And this recipe (like my other recipes!) is packed full of healthy nutrients like FIFTEEN eggs, coconut oil and carrots.

The one thing I have been unsuccesful in recreating is a 'paleo' version is cream cheese frosting. My sister, Bri, and I tried nearly every 'cream cheese' paleo recipe under the sun, and after wasting a full two days and lots of money, we came to the conclusion that this might just be the ONE thing that you can't make a good paleo version of. If someone has found the solution... please let us know!!

Serves: 12
Prep time: 20 minutes
Cook time: 45 minutes


  • 1 cups plus 2 tbsp of coconut flour
  • 1 1/2 cups of coconut oil melted
  • 15 eggs
  • 8 large carrots, peeled and shredded
  • 1 cup of pure maple syrup plus 2 tbsp for date mixture
  • 1 1/2 tbsp of cinnamon
  • 1 1/2 tbsp of vanilla extract
  • 1 1/2 tsp of salt
  • 1 1/2 tsp of baking soda
  • 12 medjool dates
  • 3/4 cup of chopped walnuts (optional)
  • 2 servings of my cream cheese frosting


  1. Using the grating blade of food processor, shred the carrots
  2. Combine the carrots and 1 cup of maple syrup in a ziploc bag or glass container to marinate in the fridge for at least an hour
  3. Preheat oven to 325 degrees
  4. In a small bowl, combine the coconut flour, cinnamon, salt and baking soda
  5. To make the date mixture, combine the dates (de-seeded) and 3 tbsp of water and microwave for 1 minute. Remove from the microwave and mash the dates with a fork. Microwave for another 30 seconds. Add the remainder 2 tbsp of maple syrup and mash with a fork until combined and it forms a 'paste' consistency
  6. In a large bowl, blend coconut oil, eggs, vanilla and date mixture
  7. Combine dry and wet ingredients in the large bowl
  8. Remove the carrots from the fridge and discard any excess maple syrup or liquids
  9. Gently stir in the grated carrots and chopped walnuts (optional) into the large bowl
  10. Grease two or three 9 inch cake pans with coconut oil or line the bottom of the pans with parchment paper. I prefer three pans since it allows for more frosting!
  11. Split the batter evenly between the cake pans
  12. Bake for 45 minutes or until cooked through (check by sticking a knife into the middle to make sure it comes out clean)
  13. Remove cakes from the oven and cool
  14. Frost the cake layers with a generous amount of cream cheese frosting
  15. Enjoy!