Paleo Carrot Cake


3 cups blanched almond flour
2 teaspoons celtic sea salt
1 teaspoon baking soda
1 generous tablespoon cinnamon
1 teaspoon nutmeg
5 eggs
4 dates, chopped and pitted
¼ cup grapeseed oil (or almond oil)
3 cups carrots, grated (I used my food processor after hand grating 1 cup and nearly taking my thumb off)
1 cup walnuts, coarsly chopped


  1. In a large bowl, combine almond flour, salt, baking soda, cinnamon, and nutmeg.
  2. In a separate bowl, mix together eggs, dates and oil. I throw it all in the vitamix to pulverize the dates.
  3. Stir carrots and walnuts into wet ingredients.
  4. Stir wet ingredients into dry.
  5. Place batter into 2 well greased, round 9 Inch cake pans (I used two 8×4 bread pans).
  6. Bake at 325° for 35 minutes (I baked them for about 40 minutes, but check them at 35 minutes by inserting a toothpick in the center and ensuring it comes out clean).
  7. Let it cool completely before removing from the pan. It sticks.

*Also makes great muffins!

Submitted by Annie Mac


4 responses

  1. Zach makes his own almond flour, though Bob’s Red Mill’s is great. Bulk at MOC is the cheapest if you can’t find it on sale – which it often is at Fred Meyer. I’m thinking it may be time to check out Hummingbird Wholesale for the things we paleo people use the most (coconut oil, almond flour, gluten enriched flour, you know…the basics) to see if buying in large quantities and splitting it like a hippie co-op would be beneficial.

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