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5 from 1 vote

GAPS Diet Carrot Cake

Prep Time30 mins
Cook Time40 mins
Course: Dessert
Keyword: GAPS Diet, Gluten-Free, Paleo, Primal


  • 8" Cake Pan
  • Unbleached Parchment Paper


For cake:

  • 6 eggs
  • 1 cup shredded carrot
  • 3/4 cup coconut flour
  • 1/2 cup avocado oil
  • 1/2 cup honey (may sub maple syrup if desired)
  • 1/2 cup raisins
  • 1 cup walnuts, divided
  • 1/2 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt

For frosting:

  • 1 cup cream cheese (homemade strained yogurt or kefir, store bought organic cream cheese, or dairy-free cream cheese options are all fine)
  • 1 cup butter, softened but still cold
  • 1/2 cup raw honey
  • 1 tsp vanilla


  • Preheat oven to 350º.
  • Grease an 8 inch cake pan and line the bottom with parchment paper.


  • In a large bowl, combine coconut flour, cinnamon, ginger, baking soda, and salt then stir.
  • In a separate bowl, mix eggs on high with a hand mixer until they become foamy. Add the honey, avocado oil, and vanilla then mix until combined.
  • Pour wet ingredients into dry ingredients and mix on high.
  • Fold in carrot, raisins and ½ cup walnut pieces.
  • Pour into cake pan and bake for 35-40 minutes, until browned on top and spongy.


  • Combine ingredients in a large mixing bowl and mix on high with a hand mixer until smooth.


  • Using a long, sharp knife, cut the cake in half horizontally to create two layers.
  • Use a frosting spatula to spread a generous layer of frosting on the bottom cake layer, then place the second layer on top of it.
  • Frost the rest of the cake then carefully press walnut pieces onto the side of the cake, all the way around.