Cavey carrot cake
Prep time
Cook time
Total time
This is the perfect paleo carrot cake. It is moist and rich, perfect for birthdays.
Recipe type: dessert
Serves: 8-10
  • 3 cups of blanched almond flour
  • ½ teaspoon of sea salt
  • 1 teaspoon of baking soda
  • ¼ teaspoon of baking powder
  • 1 tablespoon of cinnamon
  • ½ teaspoon of nutmeg
  • ½ teaspoon of ground cardamom
  • ½ teaspoon of ground ginger
  • 5 eggs
  • ½ cup of honey
  • ½ cup of light tasting olive oil
  • 3 cups of grated carrots
  • 1 cup of raisins
  • 1 cup of chopped pecans
  1. Get ready to rumble! Turn the cave fire onto 325 degrees and get out a nice mixing bowl. In the mixing bowl combine all the dry ingredients, almond flour through ginger and whisk together till well mixed. In another bowl (I used a stand mixer) add the eggs and mix them up till they are creamy, add the honey and oil while blending till everything is well mixed. Then add in the carrots, raisins and nuts till everything is a lovely mess. Then while the mixer is going, mix in the dry ingredients in a steady stream. As soon as everything seems well combined, stop mixing.
  2. Pour the batter into two round cake pans that have been well oiled and lightly dusted with almond flour. Pop in the oven to bake for 25-35 minutes, turning the cakes once in the middle of the bake for even doneness. The cakes will be done when a toothpick comes out clean and/or the cakes spring back when touched in the middle. Don’t over bake as almond flour turns to sawdust when over baked. Cool on a baking rack to bring the temp down as fast as possible.
  3. Frost with either cream cheese frosting, (Which is what I did) or Elana’s paleo frosting above. The cream cheese frosting I made was with two bricks of cream cheese mixed till smooth, then I added maple syrup till I liked the sweetness. (It was about ½ cup of maple syrup.) Then I added a wee bit of vanilla extract and a ½ teaspoon each of cardamom and cinnamon. Delicious! Enjoy.
Recipe by The Cave Woman Cafe at