Paleo Sweet Potato Carrot Cake – Healthy, Grain-Free & Naturally Sweetened

If you’re craving something sweet, moist, and spiced but want to stay true to your paleo lifestyle , this Paleo Sweet Potato Carrot Cake is your new go-to dessert. Made with wholesome ingredients like mashed sweet potato, carrots, almond flour, and coconut oil, this cake delivers all the classic flavor of traditional carrot cake—without the gluten, dairy, or refined sugar.

Perfect for birthdays, holidays, or just because, this paleo-friendly version is not only delicious but also packed with nutrients that make it guilt-free enough to enjoy as a healthy treat any time of day.

In this article, we’ll walk you through how to make this amazing cake from scratch, including ingredient substitutions, tips for perfect texture, and serving ideas. Let’s dive in!

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Why You’ll Love This Paleo Sweet Potato Carrot Cake

This isn’t just another carrot cake—it’s a carefully crafted paleo-approved masterpiece made with real food ingredients. Here’s why it stands out:

• 🥕 Packed with veggies : Carrots and sweet potatoes add natural sweetness and fiber.
• 🥜 Grain-free & gluten-free : Uses almond flour instead of wheat flour.
• 🍯 Naturally sweetened : No refined sugars—sweetened with maple syrup or honey.
• 🧈 Dairy-free : Coconut oil replaces butter.
• 🥚 High-protein & nutrient-dense : Eggs and nuts boost protein and healthy fats.
• 🍰 Moist, fluffy texture : Perfect crumb without being dry or dense.
• ⏱️ Easy to make : Mix everything in one bowl and bake!

Whether you’re following a paleo diet or simply looking for a healthier dessert option, this cake is sure to impress.

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Ingredients You’ll Need

For the Cake:

• 1 cup mashed cooked sweet potato
• 2 large eggs
• 1/3 cup melted coconut oil
• 1/3 cup maple syrup or raw honey
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp allspice
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• Optional: 1/4 cup chopped walnuts or pecans

For the Frosting (Optional):

• 1/2 cup full-fat coconut milk (chilled overnight)
• 1/4 cup coconut yogurt or cashew cream
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of sea salt

Tip: For extra decadence, top with toasted walnuts, shredded coconut, or fresh berries.

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Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) . Line an 8×8-inch baking pan or loaf pan with parchment paper for easy removal.

Step 2: Prepare the Wet Ingredients

In a large mixing bowl, combine:

• Mashed sweet potato
• Eggs
• Melted coconut oil
• Maple syrup or honey
• Vanilla extract

Whisk together until smooth and well combined.

Step 3: Add the Grated Carrots

Fold in the grated carrots using a spatula or wooden spoon. Mix until evenly distributed.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together:

• Almond flour
• Coconut flour
• Cinnamon
• Nutmeg
• Ginger
• Allspice
• Baking soda
• Sea salt

Add the dry mixture to the wet ingredients and stir until fully incorporated. If using nuts, fold them in at this stage.

Note: The batter will be thick—that’s normal!

Step 5: Bake the Cake

Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes , or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before adding frosting (if using).

Step 6: Make the Frosting (Optional)

Scoop out the solidified coconut cream from the top of the chilled can. In a bowl, whip it with:

• Coconut yogurt or cashew cream
• Maple syrup
• Vanilla extract
• A pinch of salt

Use a hand mixer or stand mixer to whip until smooth and fluffy.

Spread the frosting over the cooled cake and garnish with optional toppings.

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Nutritional Information (Per Serving – Serves 9)

Nutrient	Amount
Calories	~180 kcal
Total Fat	~12 g
Saturated Fat	~6 g
Cholesterol	~25 mg
Sodium	~150 mg
Total Carbs	~16 g
Dietary Fiber	~3 g
Net Carbs	~13 g
Protein	~4 g

Note: Values may vary slightly depending on brand and portion size.

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Tips for the Best Paleo Sweet Potato Carrot Cake

1. Use mashed sweet potato, not liquidy puree – Drain excess moisture after boiling or steaming.
2. Don’t overmix the batter – Mix until just combined to avoid a tough texture.
3. Cool completely before frosting – Otherwise, the frosting will melt and slide off.
4. Toast the nuts – Adds depth of flavor if using in the cake or as topping.
5. Make ahead – This cake tastes even better the next day!

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Common Questions About This Recipe

Can I use canned sweet potato or pumpkin?

Yes! Just drain any excess liquid and mash well. Pumpkin works too, though it will change the flavor slightly.

Is this cake keto-friendly?

It can be adapted for a low-carb or keto version by reducing the amount of honey/maple syrup and using monk fruit or erythritol instead.

Can I substitute the coconut oil?

You can try grass-fed butter or ghee if not strictly paleo, but coconut oil keeps it dairy-free.

How long does it keep?

Store covered in the fridge for up to 4 days. Freeze slices for longer storage (up to 2 months).

Can I make muffins instead?

Yes! Fill lined muffin tins ¾ full and bake for 18–22 minutes.

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Variations & Customizations

Want to switch things up? Try these fun variations:

Chocolate Paleo Carrot Cake

Add 1/4 cup unsweetened cocoa powder to the dry ingredients.

Spiced Pumpkin Version

Replace half the sweet potato with pumpkin purée and increase the spices slightly.

Layered Cake

Double the recipe and bake in two 6-inch round pans for a layered paleo cake.

Lemon Zest Twist

Add 1 tbsp lemon zest and 1 tsp lemon juice for a refreshing citrus twist.

Raisin or Cranberry Addition

Fold in 1/4 cup raisins or dried cranberries soaked in warm water for extra chewiness.

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Why This Recipe Works So Well

This Paleo Sweet Potato Carrot Cake hits all the right notes:

• Sweetness from nature : Sweet potato and carrots provide natural sugars and fiber.
• Healthy fats : Coconut oil and nuts deliver satisfying richness.
• Spice blend : Warming fall flavors enhance every bite.
• Texture perfection : Moist, fluffy, and lightly dense—not gummy or dry.

It’s the kind of cake that makes you forget you’re eating healthy—because it just tastes so good.

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Serving Suggestions

Here are some great ways to serve your paleo sweet potato carrot cake:

As Dessert

Pair with a dollop of whipped coconut cream or a scoop of paleo ice cream.

For Brunch

Serve alongside scrambled eggs, avocado toast, or a green smoothie.

At a Party

Cut into squares and place on a platter with fresh berries and mint leaves for decoration.

On-the-Go Snack

Wrap individual slices for school lunches, work snacks, or hiking treats.

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Health Benefits of Key Ingredients

Let’s take a quick look at the nutritional perks of what makes this cake special:

Sweet Potatoes

Rich in beta-carotene, vitamin A, potassium, and fiber. Support immune health and digestion.

Carrots

Loaded with antioxidants, especially beta-carotene, which supports eye health and skin glow.

Almond Flour

Low glycemic index, high in vitamin E, magnesium, and healthy fats.

Coconut Oil

Contains medium-chain triglycerides (MCTs) that support energy and brain function.

Nuts

Great source of protein, omega-3 fatty acids, and essential minerals.

Even though this is a dessert, it’s packed with nutrients that make it more than just a sweet treat.

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Final Thoughts: A Crowd-Pleasing Paleolithic Treat

This Paleo Sweet Potato Carrot Cake is proof that healthy eating doesn’t have to be bland or boring. With its rich flavors, moist texture, and wholesome ingredients, it’s a dessert that satisfies cravings while nourishing your body.

Whether you’re paleo, gluten-free, vegan-curious, or just someone who loves baked goods, this cake deserves a spot in your kitchen. It’s easy to make, customizable, and loved by kids and adults alike.

So go ahead—whip up a batch, share it with friends, or savor it solo. Either way, you’re treating yourself to something truly special.

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