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Paleo Carrot Chocolate Cake
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Paleo Carrot Chocolate Cake

Tempo total 1 hour
Author Anita Healthy


  • 5 eggs
  • 1/4 cup coconut oil
  • 1/4 cup coconut syrup or honey
  • 1 Tbsp cider vinegar
  • 130 g ground almond
  • 30 g coconut flour
  • 25 g arrowroot flour *
  • 1 tsp baking soda
  • 1 cup shredded carrots
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 pinch salt
  • 2 tbsp of raw cocoa nibs

For the frosting

  • 6 Tbsp cocoa butter
  • 2 Tbsp raw cocoa powder
  • 1 Tbsp coconut syrup or honey


  • Preheat oven to 170 and a line a 18 cm baking form with parchment paper.
  • In a bowl, mix eggs with coconut oil and coconut syrup. Add the cider vinegar and stir well.
  • In another bowl, combine ground almonds, coconut flour and all dry ingredients, except carrot and cocoa nibs.
  • Blend the dry mixture into the wet until fully combined.
  • Add shredded carrot and raw cocoa nibs, stir well and let it rest for about 5 minutes.
  • Pour the batter in the baking pan and bake for about 40 minutes, in the lower part of the oven.

For the frosting

  • Take a frying pan over low heat, with cocoa butter.
  • When starting to melt, add coconut syrup and cocoa, stirring well about 5 minutes.
  • Pour the chocolate sauce over the top, spreading evenly.
  • Allow the cake to completely cool before slicing.
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