Paleo Carrot Cake

Southern Living’s Best Carrot Cake paleo style!

I am a huge fan of Chrissy Teigen, she is a WA native and just funny AF!
A while ago she was going on about the best carrot cake she has ever made and shared the famous recipe. After checking out the recipe I knew with a few tweaks I was making this one.


1 and ½ cups Almond flour
¼ cup coconut flour
¼ cup tapioca flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
4 large eggs
½ cup good raw honey
¾ cup avocado or coconut oil
¾ cup cashew milk (See Recipe)
2 teaspoons vanilla
2 cups grated carrot
1 (8-ounce) can  crushed pineapple including the juice
½ cup flaked coconut
1 cup chopped pecans plus extra to decorate


  1. Line or dust 3 round cake pans
  2. Stir together the first 6 ingredients
  3. Beat eggs and the next 4 ingredients together with an electric mixer until smooth, slowly add in the dry ingredients. Fold in the carrots and next 3 ingredients.
  4. Pour in pans and bake at 350 for 30 minutes or until a toothpick comes out clean.
  5. Cool after baking, assemble in layers with frosting between layers, sides and on top, finish with chopped pecans.

icing recipe – courtesy of paleo running mama

½ cup palm oil shortening, room temp
½ cup coconut oil softened but solid
¼ cup ghee softened but solid
⅓ cup plus 1 tablespoon of tapioca flour 
¼ cup raw honey 
1 ½ teaspoons pure vanilla extract
⅛ teaspoon sea salt

  1. With an electric mixer blend the shortening, coconut oil and ghee until fluffy
  2. Add honey slowly and then add in remaining ingredients and whip until creamy.

Store leftover frosting in the fridge