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Happy Birthday Carrot Cake

Happy Birthday Carrot Cake

Hello friends. This was my birthday cake, totally Plant Paradox compliant, grain and sugar-free, lectin-free and absolutely delicious. I’ve had my share of carrot cakes in my life, especially while living in Dubai, where for some weird reason, carrot cake was one of the most popular cakes around. I wanted to recreate something as good as the best carrot cake I can remember. I have to say I was pretty close with this happy birthday carrot cake.

A carrot cake that is grain-free, sugar-free and lectin-free? Yes, please.

My inspiration and the starting point for this lectin-free carrot cake was Dr. Gundry’s carrot cake muffins from The Plant Paradox Cookbook, pages 96-97. I’ve already made the muffins and knew what worked and didn’t work for me. So it was pretty easy to apply my modifications and turn it into a birthday cake. This is where you can find my initial review and modifications for the carrot cake muffins.

Firstly, what are the modifications I make to the recipe and why? From my experience and after seeing some feedback from other people who tried the recipe, it seemed the muffins came out too moist and needed more than double the time for baking. So when I measure the almond flour, I pack the cup by pressing it down with the back of the spoon or my hand. If you don’t do that there won’t be enough flour for the amount of liquids required.

Secondly, I do not add the entire amount of sweetener, I only add 2-3 tbsp for the entire batter. I also added three chopped black mission figs and increased the amount of nuts from 1/4 to 1/3 and mixed walnuts with pecans. You can use only walnuts but nothing can replace the sweetness of pecans, so I would recommend them. I measured the carrots in cups and from two medium to big carrots I got 1 cup of grated carrots, so this is the measurement I will use.

Adding turmeric tonic

If you followed my recipes for a while you know I add Turmeric Tonic to almost everything baked. A carrot cake makes the perfect vehicle for this tonic full of adaptogens and superfoods. The original recipe asks for ginger, nutmeg and cinnamon as spices.

The turmeric tonic has cardamon, cloves, ginger, cinnamon and few more ingredients, plus the turmeric. If you want to get the Turmeric Tonic, which also makes an incredible turmeric latter, use my code CLAUDIA for a 10% off on Further Food website.

When it comes to frosting, I usually look for noncheese ingredients or use an Italian Mascarpone. But because it was my birthday, I decided to splurge with using regular cream cheese and French butter, to which I added some coconut cream and a small quantity of Swerve.

Baking a small happy birthday carrot cake

Size-wise, I wanted a small cake, because we don’t eat much and didn’t have a party to share it with a lot of people. So for baking, I went with a 5 inch Le Creuset stoneware tapas dish. I know, it sounds super weird, but it works perfectly. I have two so I baked both layers at the same time.

These two I got from an outlet store with a big discount. They were discontinuing the color, and I’m super happy with the purchase. Even full price they are not super expensive. You can find them here. 

Please read the entire recipe before you start making it, there are few items that require advance preparation. And let me know if you make it, I’d love to know how it came out.

If you like this happy birthday carrot cake, be sure also to try the Lectin-Free Chocolate Strawberry Birthday Cake and my Sugar-Free Carrot Cake (Nut-Free, Gluten-Free).

The happy birthday carrot cake served on a plate
The happy birthday carrot cake with berries and nuts looks beautiful

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Happy Birthday Carrot Cake

1 Star2 Stars3 Stars4 Stars5 Stars (25 votes, average: 4.04 out of 5)
By Claudia Curici Serves: 8-10
Prep Time: 40 minutes Cooking Time: 30 minutes

A grain-free, sugar-free, lectin-free and Plant Paradox approved birthday cake.


  • 1 1/4 blanched almond flour, measured with packed cups (press down as much as you can)
  • 3 tbsp coconut flour
  • 2/3 tsp baking soda
  • 1/8 tsp salt
  • 3 scoops of Turmeric Tonic from Further Foods (or use 1 1/2 tsp cinnamon + 1/4 nutmeg + 1/2 ginger powders instead)
  • about 1/4 cup shredded coconut
  • 1 cup grated carrots
  • 1/3 cup of chopped nuts (walnuts + pecans)
  • 3 black mission figs finely chopped
  • 1/3 cup avocado oil
  • 2 pasture-raised eggs
  • 2/3 cup unsweetened coconut milk
  • 2-3 tbsp Swerve (non-GMO erythritol)
  • 2 tsp vanilla
  • 8oz organic cream cheese (I used Organic Valley)
  • 5 tsbp French butter at room temperature
  • 7 oz of coconut cream (refrigerate your coconut milk can overnight and scope out the cream on top)
  • 2-3 tsp confectioners Swerve (or you can use few drops of Stevia instead)
  • 1-2 tsp vanilla
  • Optional: Berries, roasted nuts and shredded coconut for decorating.



Preheat your oven to 350F.


Grease your stoneware or the pans you are using with avocado oil, and line them with two ribbons of parchment paper in a cross, leaving few inches outside the pans (see photo).


Chop your nuts and figs and powder them with a little bit of coconut flour so they don't stick together.


In a big bowl, mix almond and coconut flours, baking soda, salt and turmeric tonic or spices.


In a smaller bowl mix eggs, coconut milk, avocado oil, vanilla, Swerve.


Add the wet ingredients to the dry ingredients bowl, mix with a spatula until incorporated, add the grated carrots, and the mix of nuts and figs. Fold to combine.


Add the batter to the two prepared baking dishes and bake for 30 minutes.


Let them cool completely before you take them out. The two parchment ribbons should make this step super easy.


To make the frosting, beat with an electric mixer all the ingredients. Taste and adjust sweetness if you wish.


To assemble the cake, add frosting in between the two layers and on top and decorate with seasonal fruits or/and nuts (if you are roasting nuts, you can do it at 350F for 8-10 minutes).


The cake is better after refrigerated overnight or at least for few hours.


Please note that if you are using coconut cream from a coconut milk can, the can should be refrigerated overnight. the cream rises on top so just scoop it out without mixing it with the water on the bottom. Alternatively, you can use cans of unsweetened coconut cream, but that's more difficult to find. This cake is better after refrigerated overnight, so think of preparing it in advance.

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  • Reply
    August 3, 2018 at 11:23 am

    I love everything about this cake! Now off to make it!

    • Reply
      August 3, 2018 at 4:53 pm

      Thank you! Let me know how it goes, I hope you love it 😀 xx

  • Reply
    Lory Brooks
    September 8, 2018 at 10:00 am

    I made this cake a few days ago. It was wonderful!! I don’t think anybody would be able to tell this was Plant Paradoxed approved and not a regular carrot cake. I made a few small changes due to what I had on hand. I will definitely be making this again!! I ended up with extra frosting which I am going to put on Dr Gundry’s Lemon Poppy Coffee Cake that just came out of the oven. Thanks for all the great recipes!!

  • Reply
    Samantha Kopy
    September 21, 2019 at 2:48 pm

    Do you think this would still be good without nuts?

    • Reply
      September 21, 2019 at 4:44 pm

      Hi Samantha, do you mean without the chopped nuts, or also without the almond flour? (as that’s the main ingredient). For a nut free carrot cake I would try to make it in a different way. Almond flour maybe replaced with tigernut flour, or a mix of tigernut and cassava. But I could not make a judgement on that unless I tried 🙂

  • Reply
    June 15, 2020 at 7:31 pm

    Hi Claudia! Just found your website and loving the recipes – Thank you! What could be a substitute for the avocado oil? (am allergic to avocado)

    • Reply
      June 16, 2020 at 5:23 am

      Hi Lans, thank you so much 😊. If you are refereing to this specific recipe, replace with melted coconut oil or nut butter, pecan or walnut oils. In general oils that don’t have a strong savory flavor with them. I hope this helps.

  • Reply
    sara teta
    April 4, 2021 at 9:42 am

    can you make this in just a loaf pan without the layers? im curious if i will have to leave it longer!

    • Reply
      April 4, 2021 at 12:59 pm

      Yes you can! I don’t think it would take longer than 35 minutes, but you can do the toothpick test to be sure. Usually, the smell and the color on top will guide you. I have another recipe for carrot cake (with cranberries, but those can be skipped or replaced) and that one is made in a baking dish, not as a layer cake.

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