Paleo Carrot Cake

This healthy  Paleo carrot cake is super quick to make and is even more delicious the next day.

I love it with a dollop of raw cream or home-made ice-cream and a steaming pot of lavender tea. Perfect for cold, rainy week ends.


  • 1 1/2 cups grated carrot
  • 1/2 cup chopped activated walnuts
  • 1/2 cup unsulphured sultanas
  • 2 pastured eggs
  • 1 vanilla pod
  • 1 tsp cinnamon
  • 1/2 cup coconut oil, melted
  • 2 cups activated almond meal
  • 1/2 cup raw honey


  • 125g home made cream cheese
  • 1 tbsp butter, softened
  • grated lemon rind of 1 lemon
  • squeeze of lemon juice, to taste
  • 1/4 cup raw honey
  • 1/3 cup chopped activated walnuts for icing

For a dairy free option, use coconut cream instead of cream cheese or omit icing altogether.


  • Mix together eggs, scraped vanilla and honey.
  • Add walnuts, sultanas, carrots, coconut oil, cinnamon and almond meal. Mix well.
  • If the mixture is too wet you may want to add a little more almond meal.
  • Grease a loaf tin and preheat oven to 150°C.
  • Bake for about 60 minutes or until toothpick comes out clean.
  • Let the cake cool down before icing.

To make the icing

  • Mix all ingredients together except walnuts.
  • Once you’ve iced the cake, sprinkle the walnuts on top.