Paleo Spiced Ginger Carrot Cake
Looking for a simple and delicious grain-free, gluten-free, and dairy-free cake? Look no further than this paleo spiced-ginger carrot cake. This is a delicious one-pan single-layer dessert. It packs fresh grated ginger and carrots with spices and natural sugars.
This cake can be iced but I love this rustic option that pairs so well with your favorite hot beverage. It satisfies the sweet tooth and gives you some great benefits while your enjoying this simple spiced carrot cake
This recipe is dairy free and packed with phytonutrients, healthy fat, antioxidants, anti inflammatory benefits of ginger, vitamins, minerals, and fiber.
This recipe can be prepped ahead and stored in the fridge or frozen for later so it’s ready whenever you are!
*This post may contain several affiliate links. As an Amazon Associate and Walmart Affiliate, I earn from qualifying purchases at no additional cost to you read disclosures.
Ingredients Ginger Spiced Carrot Cake
Ingredients you will need for this recipe:
- Carrots
- Vanilla extract
- Eggs
- Gluten free Baking Powder or make your own with this easy recipe
- Gold Raisins
- Sea Salt
- Molasses
- Fresh Ginger Root
- Coconut Oil
- Walnuts
- Coconut Palm Sugar
- Turbinado Sugar aka Raw Sugar
- Almond Flour (blanched)
- Tapioca Flour or Arrow Root Flour
Equipment you will need for this recipe:
- Sharp knife
- Box grater
- Hand grater
- Mixing bowls
- Glass Measuring cup *or bowl to heat coconut oil
- Measuring spoon
- Measuring cups and spoons
- Whisk or Fork
- Cake Pan
- Cooling Rack
Make This Simple Grain Free Carrot Cake
- Measure out coconut oil and set aside
- Take out eggs and set aside and allow them to come to room temperature.
- Wash and peel carrots, use the back of a spoon and peel ginger root.
- Grate carrots with a box grater
- Grate Ginger root with a hand grater
- Mix dry ingredients
- Add wet to dry ingredients
- Add grated ginger, carrot, and yellow raisins and mix until just combined.
- Sprinkle chopped walnuts around the edge of the cake.
Carrot Cake Tips and Substitutions
This is a pretty straight-forward recipe but here are some tips to make things easier.
- Peel fresh ginger root with the back of a spoon. It peels so easily and then grate
- Use room temp eggs because cold eggs will cause coconut oil to solidify
- Grate fresh carrots. I’ve used pre-shredded and it makes a dry cake. You need the moisture from the fresh grated carrots.
- Lightly grease your pan, too much grease will lead to a crispy outside and can cause over-browning.
- Raisins are optional but they add a great texture, chew, moisture, and sweetness. You can sub regular raisins.
- Nuts are optional but they also add a nice texture and some omega 3’s
- Use tapioca or arrowroot flour
- Be sure to preheat your oven
- You can substitute the sugars and use all coconut sugar if you would like. *I have not done this
- A hand-grater works better for the ginger (in my experience).
- Use any solid fat that you prefer (I have not used anything but coconut oil).
There are so many ways to serve and enjoy this Paleo Carrot Cake. It’s perfect for the Fall season or anytime you want those classic flavors.
You could also pair it with some homemade chilled coconut milk, or your favorite beverage.
Make This Gluten Free Ginger Carrot Cake
Paleo Ginger Spiced Carrot Cake
Equipment
- 1 9 inch cake pan
- Measuring Cups
- Measuring Spoons
- Microwave safe bowl
- Mixing Bowls
- Whisk
Ingredients
- 2 cups blanched almond flour
- 1/2 cup arrowroot flour or sub tapioca
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 TBsp molasses
- 1 + 1/2 tsp pure vanilla extract
- 1/2 cup coconut oil
- 1/2 cup coconut sugar or sub brown sugar
- 1/4 cup turbinado sugar or sub raw sugar, or dark brown sugar
- 3 large carrots shred
- 1 2 inch fresh ginger
- 3 large eggs
Instructions
- Begin by taking out eggs
- Measure softened coconut oil
- Use the back of a spoon to peel ginger root then grate
- Peel carrots and then grate
- Measure dry ingredients and add to a mixing bowl and mix
- Add coconut oil to a microwave-safe bowl and heat until just melted
- Add Molasses, and vanilla extract into melted coconut oil and mix in eggs
- Mix wet ingredients with dry ingredients
- Add grated carrots, ginger and raisins
- Mix until just combined
- Add mixture to greased cake pan and top edges of cake with chopped walnuts
- Place in pre-heated oven for 30 minutes
- After allow to sit in the pan for 5 minutes and remove cake and place it on a cooling rack
Notes
Leave a Reply