Paleo Carrot Cake using Coconut Flour

Coconut Flour Carrot Cake with Cream Cheese Frosting

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12




  • 8 oz package of cream cheese softened
  • 3 Tablespoons maple syrup
  • 1 Tablespoon lemon juice


  1. In a large bowl mix together the eggs, ghee, vanilla, honey and applesauce until completely blended with an electric beater
  2. Next add the baking soda, baking powder, pumpkin pie spice and sifted coconut flour into the wet ingredients.
  3. Mix until fully blended.
  4. Last but not the least add the grated carrots and raisins and mix with a spoon.
  5. Pour your batter in to 12 cupcake tins and bake in the oven at 350 degrees for 20 minutes or until a toothpick inserted into the cupcake comes out clean.
  6. For the frosting, add the cream cheese, maple syrup and lemon to a blow and with a hand mixer blend together all the ingredients until smooth.
  7. Apply to the cooled carrot cake cupcakes.
  8. Enjoy!