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.
Today is a big day. The movers are coming to pack up my entire house! Scary and exciting at the same time. These next few weeks are going to be a little crazy around here as we will be living with no furniture for a week or so. Keep up with us on snapchat – loriandmichelle
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! Over the years we never ate much carrot cake. It just wasn’t a dessert that we really craved. That all changed a few years ago when we created our own carrot cake recipe. That recipe can be found in our Purely Classic Cookbook. 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..
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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
8 Ingredient Carrot Cake Recipe (Low Sugar)
Quick and easy carrot cake made with just 8 real ingredients topped with a creamy high fat low sugar coconut cream frosting. Super light and refreshing cake to enjoy any time of the day or year.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: one 6 inch cake 1x
basic plantain cake
- 2 plantains, green/yellow ones (7oz or 200g after being peeled)
- 4 eggs
- 1/2 cup coconut butter (4 1/2oz)
- 1/2 teaspoon baking powder
- 1/2 cup finely shredded carrots
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- pinch salt (optional)
- few drops of liquid stevia (optional for more sweetness)
- 1 can of coconut cream (the hard part from refrigerated full fat coconut milk)
- 1/4 teaspoon cinnamon
- few drops liquid stevia (or can use 1 tablespoon maple syrup)
- Preheat oven to 350 degrees.
- Peel plantain.
- Place plantain, eggs and coconut butter into your Vitamix blender.
- Next add in spices and stevia.
- Lightly hand stir in the shredded carrots.
- Grease 6 inch pan or 6 cupcake liners.
- Pour batter into pan.
- Bake from 20-25 minutes depending on your oven and size pan.
- Cool and enjoy plain or top with frosting.
- Frosting directions:
- Mix coconut cream until smooth and creamy.
- Add in cinnamon and stevia to taste. Continue to mix.
- Top cake with frosting.
- Slice and enjoy.
- Serving Size: 6-8 slices
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.
Let us know if you give it a try. Make sure to tag @purelytwins #purelytwins on Instagram or leave a comment. We love seeing your creations!
Do you like carrot cake?
Lori and Michelle
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