Paleo Carrot Cake with Maple Syrup Glaze

This is my favorite Paleo carrot cake recipe — naturally sweetened with maple syrup, gluten-free, and made with wholesome ingredients. Carrot cake has always been my go-to indulgence. When I was pregnant with my first child, I craved it constantly and would hunt down anything resembling a slice just to satisfy that craving. Today I still adore the moist texture, warm cinnamon, tender carrots, and the classic cream cheese-style frosting. Rather than giving in to overly sugary, store-bought versions, I developed a clean-eating version that keeps the flavor and comfort, but uses better ingredients for a lighter, nutrient-rich dessert.

Paleo Carrot Cake Recipe with Maple Syrup {Gluten-Free, Clean Eating, Dairy-Free}

This recipe keeps everything you love about carrot cake — moist crumb, warm spices, raisins if you like them, and a rich, creamy frosting — while swapping refined sugar and wheat flour for maple syrup and coconut flour, plus wholesome add-ins like pumpkin and pastured eggs. It’s ideal for anyone following Paleo or gluten-free diets, or for anyone who wants a cleaner version of a nostalgic favorite. The texture is dense yet tender, and the frosting, made from soaked cashews and coconut oil, gives the same tangy, luscious finish a classic carrot cake deserves.

If you love a true celebration cake, this recipe layers beautifully and holds up well for special occasions. It’s also forgiving to make: the batter comes together quickly, and the frosting can be prepared ahead of time and chilled until you’re ready to frost. I’d love to hear how yours turns out, especially if you miss the traditional cream cheese frosting — this cashew-based version is a great healthy alternative.

Recipe

Paleo Carrot Cake Recipe with Maple Syrup

Author: Rebecca Baron
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 12 servings
Category: Dessert
Cuisine: Paleo

Description

This Paleo carrot cake combines maple syrup, shredded carrots, raisins (optional), warm cinnamon and nutmeg, and a thick dairy-free “cream cheese” frosting made from cashews and coconut oil. It’s moist and flavorful, yet free from refined sugar and gluten — a great option for clean eating and special occasions alike.

Ingredients

5 medium carrots, peeled and shredded
¾ cup raisins (optional)
1 cup pure maple syrup
¾ cup coconut flour, sifted
1 ½ tbsp ground Saigon cinnamon (or regular cinnamon)
¼ tsp ground nutmeg
1 tsp real salt
1 tsp baking soda
10 pastured eggs
1 ¾ cup pumpkin puree (one 15 oz can)
1 tbsp pure vanilla extract
1 cup coconut oil, melted and cooled

Cream Cheese Frosting (Dairy-Free)

3 ⅓ cups raw cashews
4–5 cups boiling water (for soaking)
1 cup coconut oil, melted and cooled
1 cup pure maple syrup
3 tsp pure vanilla extract
2 tsp lemon juice
½ tsp real salt
Pinch of ground ginger (optional)

Instructions

Combine the shredded carrots and raisins (if using) with the maple syrup in a bowl. Refrigerate this mixture for about one hour so the flavors meld.
Preheat the oven to 325°F (160°C). Grease two 9-inch cake pans with coconut oil, dust lightly with coconut flour, and line the bottoms with parchment circles. If you prefer, this recipe can be baked in a Bundt pan — adjust baking time accordingly.
Whisk together the sifted coconut flour, cinnamon, nutmeg, salt, and baking soda in a bowl.
In a large mixing bowl, crack and beat the eggs until combined. Add the pumpkin puree, vanilla extract, and melted coconut oil. Beat until the mixture is smooth.
Fold the dry ingredients into the wet mixture just until combined; avoid overmixing.
Fold in the chilled maple syrup and carrot mixture, stirring gently until evenly distributed.
Divide the batter between the prepared cake pans (or pour into the Bundt pan).
Bake for 35–40 minutes for layer pans, or about 1 hour 20–30 minutes for a Bundt pan. A toothpick inserted in the center should come out clean when the cake is done.
Allow the cakes to cool completely in the pans, then loosen the edges with a knife and remove. Cool fully before frosting to prevent the frosting from melting.

Cream Cheese-Style Frosting

Place the raw cashews in a heatproof bowl and cover with boiling water. Soak for 20–30 minutes, then drain and rinse with cold water. Drain thoroughly so the cashews are not waterlogged.
Transfer the cashews to a high-speed food processor or blender and process into a smooth paste. Add the melted and cooled coconut oil, maple syrup, vanilla, lemon juice, salt, and optional ginger, processing well after each addition. If needed, add 1–2 tablespoons of a Paleo-friendly milk to reach a creamy consistency.
Chill the frosting in a freezer-safe bowl for about 30 minutes, then remove and whip with an electric mixer until it begins to thicken.
Return the frosting to the freezer for another 30 minutes, then whip again until spreadable. If it becomes too firm, let it sit at room temperature briefly to soften before spreading.
Refrigerate the finished frosting until you are ready to assemble. Generously frost between layers and across the top and sides for a tall, attractive cake.