Paleo Carrot Cake that is delicious, easy & grain free, dairy free, low in sugar and made with real ingredients, like plantains. A soft, light cake sweetened with ripe plantains and a touch of stevia if desired making this carrot cake recipe a healthier option to enjoy anytime of the year.  Best part is this cake recipe is only made out of 8  ingredients with a super simple coconut cream frosting on top.

We grew up eating a different version of carrot cake. Our mom made a carrot cake where the carrots were pureed, made with no nuts, topped with a creamy cream cheese frosting and we loved that cake!

This carrot cake recipe won us over and we love making it.

After browsing our cake recipes and deciding on what flavor to create next we decided to make another recipe for carrot cake. We wanted to create one based out of our beloved plantains and keeping it low in sugar.

Easy 8 ingredient carrot cake recipe that’s grain-free, gluten-free and low in sugar

Let’s make this together..

We hope you enjoyed the video.

Make sure to share this simple grain-free, low sugar carrot cake recipe with your friends.

We love this new version of carrot cake and we know you will too.

If you love using simple ingredients and love using plantains like we do then you’ll adore this recipe.

We kept this recipe very simple.  It was inspired by our no sugar plantain vanilla cake.

We used semi ripe plantains to help make the cake a little sweeter on it’s own.

We also increased the eggs to 4 instead of 3 because we wanted the cake to be lighter in texture and not super dense.

Gluten-free, dairy-free carrot cake recipe that is ready in under 30 minutes and made in a blender

We loved how well this turned out.

This cake is super light, soft and moist. Perfect to enjoy any time of the day or year!

If you like simple recipes that are full of flavor and nutrition give this one a try.

If you don’t have coconut butter you could use coconut oil. Note: it might change the texture.

If you don’t have access to use real plantains you can use plantain flour – we suggest 1/2 cup. This will make the cake a little dense (that is what we have noticed with plantain flour). You can use 1/2 cup of any flour.

We say the stevia is optional as it is personal preference if you want the cake to be sweet. We omitted the stevia and relied on the touch of sweetness from the ripe plantain.

Print

Another plantain dessert recipe down in our books that will be a go-to for us.

Eating this carrot cake brought back so many good childhood memories.  We didn’t add nuts to our carrot cake as we don’t like nuts in cake. Feel free to toss in a few if you like.

Do you like carrot cake?

xo

Lori and Michelle