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a slice of carrot cake with topped with walnuts on a small white plate. Cooling rack with carrot cake in the background style and stewardship dot com
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Paleo Ginger Spiced Carrot Cake

This carrot cake is a classic favorite made without any grains and spiced with fresh ginger for a paleo dessert you will love.
Prep Time10 minutes
Cook Time30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Dairy-Free, gluten free, Grain-free, Paleo
Servings: 10

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