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High Protein, High Fiber, Paleo Carrot Cake

I recently baked this cake for my son Galen’s 27th birthday and it was such a big hit that I needed to share it with you!

It’s very easy, really delicious, high in protein, gluten-free, dairy-free and nut-free.

Keep in mind that it’s still a dessert after all- but a treat you can feel pretty good about from time to time. 🙂

If you have any other paleo recipes you’d like to share or want us to share more paleo recipes let us know in the comments below!

Paleo Carrot Cake

Paleo Carrot Cake

It’s very easy, really delicious, high in protein, gluten-free, dairy-free and nut-free.

Course Dessert
Cuisine French
Keyword cake,carrot,dairy-free,dessert,gluten-free
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Calories 2653 kcal



  • 1 cup sorghum or gluten-free oat flour
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 tbsp ground cinnamon
  • 12 large eggs free-range, organic.
  • 1 cup coconut oil melted, organic.
  • 2/3 cup honey
  • 3 cups carrots grated, organic.
  • 1 cup zante currants


  • 2 – 1/2 cups fruit of choice sliced, organic. (I used mangoes and blueberries, but other berries or sliced apples or pears would also work well.)
  • 6 tbsp vegan “butter”
  • 4 tsp maple syrup organic
  • Cinnamon to taste
Nutrition Facts
Paleo Carrot Cake
Amount Per Serving
Calories 2653 Calories from Fat 774
% Daily Value*
Fat 86g132%
Saturated Fat 38g238%
Cholesterol 2232mg744%
Sodium 2933mg128%
Potassium 2973mg85%
Carbohydrates 401g134%
Fiber 31g129%
Sugar 223g248%
Protein 101g202%
Vitamin A 67390IU1348%
Vitamin C 23.8mg29%
Calcium 709mg71%
Iron 22.3mg124%
* Percent Daily Values are based on a 2000 calorie diet.



  1. Combine gluten-free flour, salt, baking soda, and cinnamon in food processor.
  2. Pulse in eggs, coconut oil, and honey.
  3. Transfer to a large bowl and set aside.
  4. Remove blade from food processor and switch to the grater. Grate 10-12 medium-size carrots; this should give you about 3 cups of grated carrot.
  5. Stir grated carrots and currants into flour, egg mixture by hand.
  6. Grease two 7-inch springform pans liberally with coconut oil and dust with gluten-free flour.
  7. Transfer 1/2 of batter into each of the prepared pans.
  8. Bake at 350° F (176 degrees Celsius) for 45-60 minutes.
  9. Remove from oven, place on cooling rack, and cool for 1 hour before removing from springform pans.


  1. Place ½ cup sliced fruit, maple syrup and vegan butter in glass 1 cup measuring cup.
  2. Microwave for 30 seconds. Stir well to combine fruit, which will dissolve to make a sauce.
  3. Pour over top of bottom cake layer.
  4. Put the top cake layer on over sauce.
  5. Repeat sauce instructions to make second batch for the top of cake. Pour over top of cake, then top with remaining, uncooked sliced fruit.

If not serving immediately, place the cake on serving plate, cover with a large glass serving bowl, and refrigerate.   

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Author: Lara Pizzorno, MDIV, MA, LMT

Best-selling author of “Your Bones: How You Can Prevent Osteoporosis and Have Strong Bones for Life – Naturally” and a member of the American Medical Writers Association with 30+ years of experience specializing in bone health. Lara is the Editor of Longevity Medicine Review ( as well as a Senior Medical Editor for SaluGenecists Inc., and Integrative Medicine Advisors, LLC.