Paleo Carrot Cake

5 65 434
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 8
Paleo Carrot Cake
Health Rating


250 gm Almond flour/meal, Bob's Red Mill
250 gm Carrots (coarsely grated)
1/2 cup Coconut oil (melted)
200 gm Dates (pitted)
3 medium egg Egg


1. Preheat your oven to 180C (350F). Grease and line a 20cm (8in) cake pan.

2. Place dates in a heat proof bowl. Cover with 150g (5oz) 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. Cool in the tin. Or enjoy warm.

Nutrition Facts

Per Portion

Calories 434
Calories from fat 280
Calories from saturated fat 121
Total Fat 31 g
Saturated Fat 13.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 1.5 g
Cholesterol 64 mg
Sodium 44 mg
Potassium 284 mg
Total Carbohydrate 28.6 g
Dietary Fiber 6.1 g
Sugars 18.6 g
Protein 9.7 g

Dietary servings

Per Portion

Fruit 0.6
Meat Alternative 1.3
Vegetables 0.5

Energy sources

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