Paleo Carrot Cake

6 65 429
Ingredients Minutes Calories
Prep Cook Servings
15 min 50 min 8
Paleo Carrot Cake
Health Rating


1 cup pitted Dates
1/2 cup Water (boiling)
1/2 cup Coconut oil (melted)
3 medium egg 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 429
Calories from fat 289
Calories from saturated fat 122
Total Fat 32 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 45 mg
Potassium 279 mg
Total Carbohydrate 28.0 g
Dietary Fiber 6.2 g
Sugars 17.8 g
Protein 10.0 g

Dietary servings

Per Portion

Fruit 0.5
Meat Alternative 1.4
Vegetables 0.5

Energy sources