Carrot Walnut Cake

Carrot Walnut Cake

Photo credit: Food By Mars

This gluten-free and refined sugar-free walnut cake is a must try for bakers! This loaf cake is the perfect dessert, or even breakfast with a nice cup of warm coffee. Feel good about the treats you eat with this warm and sweet cake loaf. Recipe inspo from Food by Mars.


  • ¾ melted coconut oil
  • 1 ¼ paleo all purpose flour*
  • ½ teaspoon ground cardamom 
  • ½ teaspoon ground ginger 
  • Freshly grated nutmeg
  • Pinch of salt
  • ½ cup walnuts, coarsely chopped
  • 3 large eggs (or sub with flaxseed eggs!)
  • ½ cup coconut sugar
  • 8 ounces carrots, coarsely grated (about 2 cups)

*Paleo All-Purpose Flour: Sift almond flour until no clumps remain. Then, combine all ingredients together and whisk well.  Store in an air tight container.

    • 2 cups almond flour, sifted
    • 1 cup arrowroot flour
    • 1/2 cup coconut flour
    • 1/2 cup tapioca flour/ starch


  1. Preheat oven to 350 degrees F, line and grease an 8-inch loaf pan with coconut oil. In a large bowl, add all dry ingredients and mix 
  2. In a separate bowl, whisk the eggs and coconut sugar until thick and foamy (works best with an electric mixer)
  3. Add coconut oil into wet ingredients and lightly mix together. Slowly add all dry ingredients into the wet ingredients bowl
  4. Mix in the shredded carrots last. Pour mixture into baking pan, flatten the batter, and bake for 65-70 minutes, until the center is cooked 
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