30 responses

  1. Wake
    April 8, 2013

    What kind of butter do you use? Did we can use any kind of butter such as orchid butter? Thanks.
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    • Elizabeth
      April 8, 2013

      The kind of butter does not matter at all to the finished product, but I always use organic/grass fed.

  2. Diana
    April 10, 2013

    I would like to try your recipe, including the frosting. Two of us in the family have reactions to cashews, but are fine with tree nuts. Do you know if it is possible to make a substitution for the cashews in the frosting recipe?

    • Elizabeth
      April 12, 2013

      Replacing the cashews with macadamia nuts might work, but most other nuts wouldn’t have the right texture and I have never soaked macadamia nuts, so I’m not sure that would work.

  3. Nadia
    April 11, 2013

    This looks awesome – I’m a sucker for a good carrot cake!

  4. Suz
    April 15, 2013

    That looks amazing! Stupid question, but does the frosting take on the vanilla flavouring, or does it still taste really coconut-y?
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    • Elizabeth
      April 16, 2013


  5. Troy Dettwiler
    April 22, 2013

    Mmm. I love carrot cake. To make a paleo carrot cake, well, that’s just impressive.

    Oh, and I can’t think of a better birthday than GoT, a beach, the sun, cake and random outside working out. It sounds like a crazy combo, but I totally hear you on this one!

  6. Fernando
    April 28, 2013

    Great recipe Liz! We loved it… So yummy. Thanks again!

  7. Sara @ fitcupcaker
    May 6, 2013

    what is arrowroot flour? CARROT CAKE IS MY FAV!! I cant wait to try this.
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    • Elizabeth
      May 9, 2013

      Arrowroot flour is also called arrowroot powder and is made from the rhizomes of several kinds of plants, sometimes cassava but mainly arrowroot. It’s almost 100% carbohydrates. It is a crucial part of my baking as it lightens up the otherwise heavy and dense cakes that result from using coconut flour.

  8. Alison
    May 7, 2013

    Yum!! beautiful pics! Pinned for later
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  9. camila
    May 14, 2013

    I really want to make this for my husband!! Can I use tapioca flour in substitue for arrowroot? or will it not come out the same?

    • Elizabeth
      May 14, 2013

      Yes! Arrowroot is sometimes made from tapioca, so go ahead and use that instead!

  10. Maria
    May 15, 2013

    Hi, just recently got into Paleo baking after some inquiries from friends and associates. Your recipe looks amazing! Was wondering if coconut/arrowroot flour is available in Whole Foods/Trader Joes/Wegman’s? I have an organic market near me as well that I can check. Also, when you call for pastured butter in the frosting, what if us city folk don’t have access to it? Can we use some sort of organic stick butter (or as close to organic as possible without having to resort to the butter in the package)?


    • Elizabeth
      May 15, 2013

      Hi Maria,

      Trader Joe’s and Whole Foods will carry coconut flour and arrowroot flour for sure. They should also have pastured butter. It won’t say pastured, but organic butter is as close to grass fed as I can get here in Canada. In the USA you can buy KerryGold butter, which is 100% grass fed from Ireland so I would buy that if I could.

  11. ossetra
    May 31, 2013

    Your recipe is perfect, I would like to try it for myself.

  12. Nohemi
    July 29, 2013

    After trying a paleo carrot recipe from another site which turned out to be an epic failure, I was scared to try this recipe but it turned out delicious and the texture was very much like regular carrot cake. I increased the cinnamon to 1 tbsp. and I used 1/2 C of honey for my sweetener. Thanks for the great recipe!

    • Elizabeth
      July 31, 2013

      Alright, that makes me happy for sure!

  13. Megan
    August 26, 2013

    This looks awesome. I’ve been dreaming of making a paleo carrot cake recipe and its really the frosting that i’m stuck on. Can’t wait to try.

  14. Sylvie
    February 28, 2014

    This looks like a great recipe. You mentioned that it can be frozen, does this include the frosting or not? Thanks

    • Elizabeth
      February 28, 2014

      Hi Sylvie, no the frosting should be made right before you plan on assembling the cake. Alternatively, you can make it in advance and refrigerate it, but you will have to take it out of the fridge at least 2-3 hours in advance and beat it to get it fluffier again. Hope that helps!

  15. Mae Reed
    December 3, 2014

    Why is it that you make a gluten free cake it sways fluffed, when take it out of the oven then it fall flat

    • Elizabeth
      December 3, 2014

      That shouldn’t happen here Mae, THIS CAKE DOES NOT DEFLATE.

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