Paleo Carrot Cake
This paleo carrot cake is made with a boxed vanilla cake baking mix making this INCREDIBLY easy and completely foolproof. Not to mention, it’s actually a fairly healthy and gluten-free dessert. It has carrots and walnuts, the baking mix uses almond flour and is naturally sweetened with coconut sugar. It’s a delicious, healthy cake perfect for Mother's Day or Easter.
- 2 boxes Simple Mills vanilla cake mix from Thrive Market
- avocado oil also from Thrive Market - you will need 1/3 cup for each box
- 6 eggs
- 2 tbsp vanilla
- 1 cup chopped walnuts
- 2 cup grated carrot
For the frosting
- 2 packages regular cream cheese or two packages plain "cream cheese" from Kite Hill made from almonds, tastes so similar to the real thing
- 1/2 cup maple syrup
- 1 stick grass-fed butter softened
- 1 tbsp vanilla
Preheat oven to 350 and prepare the Simple Mills cake mixes according to the instructions.
Add the grated carrot and walnuts.
Pour into two greased cake pans.
Bake until brown, mine took about 25 minutes.
While it's baking, prepare the frosting.
Add the cream cheese, maple syrup, butter and vanilla to a bowl.
Use a handheld mixer to beat the frosting until smooth.
Let the cakes cool, then frost and add walnuts.
I use Simple Mills Vanilla Cake Mix for making this recipe. You can actually get 20% off your first three orders at Thrive Market by clicking here. 20%! That’s a lot! Think of how much paleo carrot cake you can make!
Serving: 1sliceCalories: 666kcalCarbohydrates: 84gProtein: 10gFat: 32gSaturated Fat: 15gCholesterol: 143mgSodium: 832mgPotassium: 280mgFiber: 2gSugar: 47gVitamin A: 4425IUVitamin C: 1.4mgCalcium: 271mgIron: 2.6mg