Primal Grain Free Carrot Cake

My stepmom adapted this Primal Grain Free Carrot Cake recipe from Elana’s Pantry but without the grapeseed oil and agave. She also prefers dates over raisins that are used in the other recipe.
Grapeseed oil is manufactured at high heats causing oxidation which will make us age faster inside and out. If you want to see which fats are healthy click here.
The other recipe uses agave which is a highly processed sugar similar to corn syrup in it’s inflammatory effects on the body. I swore off sugar this month so I didn’t eat it but it looked and smelled amazing.
My Stepmom is a great gluten free cook and she made up her own primal frosting recipe, listed below. My husband is a huge fan of this primal grain free carrot cake and asks for it every holiday.

Primal Grain Free Carrot Cake

1 teaspoon baking soda 1 tablespoon cinnamon 1 teaspoon nutmeg 5 soy free pastured eggs 1/4 cup organic raw honey
2 Tbsp Molasses
¼ cup melted coconut oil
3 cups carrots, grated 1/2 cup minced dates
1 cup walnuts
In a large bowl, combine almond flour, salt, baking soda, cinnamon and nutmeg In a separate bowl, mix together eggs, sweetener and coconut oil Stir carrots, dates and walnuts into wet ingredients Stir wet ingredients into dry Place batter into 2 well greased, 9-Inch Stainless Steel Cake PanPrimal Grain Free Carrot Cake Bake at 325° for 35 minutes Cool to room temperature and spread with cream cheese frosting below.
Serve and enjoy!
If you are looking for a dairy free frosting try this one:
Primal Grain Free Carrot Cake
Primal Cream Cheese Frosting 1 package organic cream cheese, softened 2-4 Tbsp maple syrup to taste
1 tsp lemon juice
1/2 cup softened butter
Mix all the ingredients together with a hand blender to fluff it up
Spread evenly on cooled carrot cakes
Stack them on top of each other and frost the edges if desired

Looking for a great cookbook and getting started guide?

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lCaitlin Weeks BA, NC, CPT is a full time blogger and author. She has many years of experience as a Certified Nutrition Consultant, C.H.E.K. Holistic Lifestyle Coach, and professional personal trainer in San Francisco, CA. Caitlin has had success conquering obesity after a lifelong struggle with her weight. Since 2009 she has been winning the battle against Hashimoto’s Thyroiditis using a Paleo diet. She truly believes in the mind- body connection for healing and is certified EFT practitioner. She is committed to educating others about the benefits of traditional/ancestral foods and efficient exercise.

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  1. Stacy Sprouse says


    Love your blog. Just wandering why the frosting is called coconut cream and no coconut products are listed as the ingredients? I made this yesterday for my belated birthday gift for myself and it was delicious! So thank your step-mother for the creation.

  2. Victoria Bailey says

    that recipe for Carrot cake is wonderful…thank you so much! I did not have enough almond meal so subbed coconut flour….still really good! I appreciate your posts!