Nut-free Paleo Carrot Cake

CSA member Lauren Klimetz recommended this nut-free paleo carrot cake, as a fabulous dessert using the carrots from your share—even if you do not normally eat nut-free or paleo. Makes one round cake. To make a double-layer cake, double the recipe.

For a traditional carrot cake, top with Cream Cheese Frosting. For a dairy-free carrot cake, frost with Coconut Whipped Cream and some toasted shredded coconut.


½ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1 teaspoon ground cinnamon
6 large eggs
½ cup coconut oil, melted
⅓ cup honey
1 ½ cups carrots, grated
½ cup zante currants


In a food processor combine coconut flour, salt, baking soda, and cinnamon. Pulse in eggs, coconut oil, and honey. Remove blade from food processor and stir in carrots and currants by hand. Grease a 7-inch springform pan with coconut oil and dust with coconut flour. Transfer batter into prepared pan. Bake at 350° for 45-60 minutes. Cool for 1 hour. Serve.