Carrot Spice Cake

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If you are looking for an AIP take on carrot cake, here is the recipe you’ve been waiting for! Perfect for a birthday, Easter meal, or “just because,” you will love how easily this carrot spice cake comes together (and the non-AIPers will love it as well!).

A few of notes about this recipe – you’ll notice I only call for weights for the flours. This is because some AIP baking recipes require exact precision, and my efforts to recreate this using cup measurements have not been successful. If you plan on doing some AIP baking, I highly recommend picking up a gram scale (this is the one I use!) as you are much more likely to have accurate results using weights.

There is something about a Bundt cake pan that produces an evenly moist and textured cake, even with AIP flours, and I haven’t been able to reproduce the texture in a regular cake pan.

This carrot spice cake keeps incredibly well and tastes just as good the next day, due to the avocado oil. If you need to plan ahead for a gathering or event, I recommend baking the cake, storing wrapped at room temperature and then popping in the refrigerator for 20 minutes before glazing. Once it is glazed, you’ll want to keep it refrigerated.

5.0 from 4 reviews
Carrot Spice Cake
Prep time
Cook time
Total time
Serves: 8
  1. Preheat the oven to 350 degrees F. Grease a 6-cup bundt pan with avocado oil and set aside.
  2. Combine the flours, sugar, arrowroot, baking soda, spices and salt in a large bowl and set aside.
  3. In a smaller bowl, add the oil, syrup, lemon juice, and vanilla extract and whisk to combine before adding to the large bowl with the flour. Stir. Add the water, stir until just combined, and then fold in the carrots. Transfer to the 6-cup bundt pan and bake for 50 minutes, or until lightly browned (cake will not rise or expand much, this is normal for baking with cassava flour).
  4. Allow the cake to cool in the pan for 20 minutes before carefully flipping it over and removing the pan. Let it cool on a wire rack for at least 40 minutes before transferring to the refrigerator for 20 minutes to chill so the glaze will set when poured on top.
  5. When you are ready to dress the cake, combine the coconut oil, coconut yogurt, and maple syrup in a bowl, using a whisk to combine. The mixture should be thick, but still pourable - if not, heat for a few seconds in a microwave or warm water bath. Spoon the glaze along the top of the cake, allowing it to drip down the sides, and dust with cinnamon if desired before placing in the refrigerator for 10 minutes to set. Serve chilled.
I don't give cup equivalents for this recipe because the portions are quite fussy, and it only comes out well when the flours are weighed. If you don't have a gram scale, I recommend picking one up online or at your favorite cookery store, as it will make baking with alternative flours much easier!


About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.


  • Alyx Morgan says

    Carrot cake is my favorite, so I’m thrilled to see an AIP version of this! However, I clicked on the affiliate link for the Coconut Yogurt, & see that the brand you recommend isn’t available. Do you have a backup brand that you recommend?

    • Mickey Trescott says

      Hi Alyx! Any brand of coconut yogurt you can find locally that has AIP ingredients will work just fine for this recipe!

  • Kelly Heavener says

    I’m allergic to avocado. Do you know what would work well to sub the avocado oil?

    • Mickey Trescott says

      Kelly, I think the only alternative would be a mild-flavored olive oil.

  • Brittney says

    Can you sub maple syrup for something else ? I can’t have maple 🙁

    • Mickey Trescott says

      Hi Brittney – you could try honey, but I have not personally tested it, so it would be an experiment!

  • Danita says

    I made this carrot cake for Easter dinner. Everyone was pleasantly surprised with how it turned out. It doesn’t rise, but I like dense cakes anyways, and it is very moist, with great flavor. The only thing I’ll do differently the next time I make it, is to double the amount of icing, so people can drizzle more on their serving if they desire.

    • Mickey Trescott says

      Hi Danita! I’m really happy you guys liked it!

  • L says

    Looks great! Should the 1 C carrot be tightly packed?

  • Cathy says

    Absolutely delicious! I ran out and bought a 6-cup Bundt pan as soon as I saw this recipe back in March. Life happened, but I finally made it and loved it. The icing was a bit of a surprise. Not really cream cheese, but tangy and sweet. When I was making it, I thought there had to be something wrong with the instructions, but just keep whisking and it will come together. Thanks for a wonderful treat.

  • Barb Hyde says

    I don’t have a Bundt tin. Would an ordinary cake tin work? Thanks so much

    • Mickey Trescott says

      Hi Barb! Unfortunately I have tested this in different pans, and the bundt pan is essential for having enough surface area to allow the cake to cook properly. I’m sorry!

  • Homes says

    I don’t have a 6-cup bundt pan, just the traditional 10-cup. Do you think I could multiple the recipe by 1.5? I don’t see any reason not too, but this is my first time baking with some of these ingredients. My s-i-l was just diagnosed with Hashimoto’s and I’m hoping to make this for her birthday.

    • Mickey Trescott says

      Hi Homes! I have done this in a bigger pan before, but you’ll need to make sure to cook it a little longer and make sure the center is completely done. Good luck!

  • Laurie says

    Can I sub anything for the coconut flour? I’m allergic to coconut

    • Mickey Trescott says

      Laurie, I recommend you select a different recipe! I have many coconut-free desserts in our archives.

  • Meredith says

    I am two weeks into AIP and made this for my birthday yesterday. It was very good!! I am thankful I could still have cake, thank you!

  • Elizabeth says

    I made this recipe as written but baked it in a tube pan as I don’t have a bundt pan. I also made a glaze with coconut butter and maple syrup. It is delicious and after a month on this AIP diet we were craving something similar to a cake from the before times. The texture is perfect- a moist dense cake but definitely cake. I can’t wait to try some variations like adding raisins, or using shredded apple instead of carrot. Maybe some squash? Thanks for this great recipe.

    • Mickey Trescott says

      Elizabeth, I am so happy to hear it worked out with a different pan, as trials did not go well on my end!

  • Elizabeth says

    This is a delicious cake. I bumped up the spices, added raisins, and make a glaze of coconut puree, coconut oil, and maple syrup. I highly recommend this recipe.

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