Paleo Spiced Carrot Cake with Coconut Cream Frosting

Total time2 hr 5 min

Prep time25 min

Cook time40 min

Paleo Spiced Carrot Cake with Coconut Cream Frosting

This layered carrot cake leans on warmly spiced batter — cinnamon, ginger, and a touch of turmeric — packed with finely grated carrots and studded with crunchy walnuts for texture in every bite. Almond flour and tapioca starch give the crumb a tender, moist structure that bakes up deep golden and holds together beautifully for clean slices. The real showstopper is the frosting: chilled coconut cream whipped with maple syrup and vanilla until it turns light, fluffy, and cloud-like, spread thick between the layers and swept over the top and sides. A scatter of chopped walnuts on top adds the finishing crunch before the whole cake chills until firm and sliceable. It's a naturally sweetened, grain-free dessert that fits beautifully into a Paleo spread, whether it's for a holiday table or just an excuse to bake something special. Rich, spiced, and satisfying without any grains or refined sugar in sight, this one earns its place as a go-to Paleo layer cake.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the coconut cream frosting

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz Native Forest Unsweetened Organic Coconut Milk Simple, 13.5 fl oz
See all
3 tbsp maple syrup
1 tsp vanilla extract

For the cake

3 cups almond flour
¼ cup tapioca starch
1 ½ tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground turmeric
½ tsp fine sea salt
4 large eggs
½ cup maple syrup
⅓ cup coconut oil, melted and cooled
1 tsp apple cider vinegar
2 ½ cups finely grated carrots (about 4 medium carrots)
½ cup raw walnuts, roughly chopped (optional)

For serving

2 tbsp raw walnuts, roughly chopped (optional)

Instructions

1
The night before baking, place the 2 cans of full-fat coconut milk in the refrigerator upright. This allows the thick cream to separate from the liquid.
2
When ready to bake, preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!