Paleo Carrot Cake

6 65 437
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 8
Paleo Carrot Cake
Health Highlights


1 cup pitted Dates
1/2 cup Water (boiling)
1/2 cup Coconut oil (melted)
3 medium Egg
2 1/2 cup Almond flour/meal, Bob's Red Mill
2 1/4 cup grated Carrots


  1. Preheat your oven to 350F (180C). Grease and line an 8-inch cake pan.
  2. Place dates in a heat proof bowl. Cover with boiling water and allow to stand for a few minutes.
  3. Transfer dates and the soaking water to your food processor and blend until you have a smooth paste. Stir in the oil, eggs, almond meal and carrots. Mix with a spoon until just combined.
  4. Scoop the cake mixture into your pan and bake on the middle shelf for 45-50 minutes or until the cake feels springy when touched and a skewer inserted into the middle comes out clean.
  5. Allow to cool and enjoy warm.

Nutrition Facts

Per Portion

Calories 437
Calories from fat 297
Calories from saturated fat 116
Total Fat 33 g
Saturated Fat 12.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 1.5 g
Cholesterol 71 mg
Sodium 52 mg
Potassium 499 mg
Total Carbohydrate 27.9 g
Dietary Fiber 4.8 g
Sugars 19.5 g
Protein 9.5 g

Dietary servings

Per Portion

Fruit 0.5
Meat Alternative 1.4
Vegetables 0.5

Energy sources


Meal Type(s)