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Paleo Carrot Cake - Zesty Ginger
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This is another amazing recipe from M. Dig.   Careful, though, it disappears fast! It’s a great one for birthdays and other get-togethers.  I bet no one would even suspect it’s a paleo recipe!

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I decided to mix the ingredients and the action steps in this recipe together since you end up making it in stages.

Carrot Cake


  • 1 lb of baby carrots
  • ½ cup of Dekuyper Kirshwasser or rum
  • ½ stick of butter, preferably grass-fed
  • 3-4 cloves
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • 2 tbsp honey
  • 1/2 cup dried cranberries
  • 1 tsp vanilla

Caramelize all of these in a small cast iron pot at medium heat for 30 min or until carrots are tender. Let cool and then puree in a blender.


  • 1 cup almond meal
  • 1/2 tsp baking soda
  • 1tsp baking powder

Mix almond meal with baking soda and baking powder.  Mix with carrot puree.


  • 3 eggs, separate whites and yolks
  • 1 tsp lemon juice
  • ½ tsp cream of tartar
  • 1 tbsp sugar powder

Whip 3 egg whites with lemon juice and cream of tartar until firm peaks form.  Add sugar, beat for 2 more minutes.

#4. Gently fold carrots and almond meal mixture into the egg white mixture.  Pour batter into 7-11” baking sheet.

#5. Bake at 325 degrees for 45 min.

#6. Let cool completely (make the butter cream while you wait). Cut into 2 “squares” so that you can get a 2-tier cake.

Butter Cream

  • 1 stick of butter
  • 3 egg yolks
  • 4 tbsp sugar powder
  • 1 tsp vanilla
  • 1 tbsp cognac (optional)

#7.  Beat butter at moderate speed for about 3-4 min.  Beat egg yolks and sugar for 2 min, add to butter and beat for 3 more min.  Add vanilla and cognac, mix well.

#8.  Cover one tier of cake with cream, put second on the top and spread rest of the cream over the cake.