Super Easy Paleo Carrot Coffee Cake

This cake is super simple and flavorful, packed with warm spices, shredded carrots, and topped off with a delicious crumble. It is also paleo, vegan, and gluten-free friendly, a perfect cake for breakfast or dessert!

In my opinion, the best thing about a coffee cake is the crumbly topping. I just love the cinnamon sugar topping mixture as it adds another texture and flavor to the whole coffee cake itself. The crumble topping is lightly sweetened with coconut sugar and includes pecans for a nice crunch.

Whenever I think of coffee cake I always think there is coffee in it but there is none. The name is very misleading but I guess it is fitting because this cake pairs perfectly with a large cup of coffee or tea in the morning. Another excuse to eat cake for breakfast!

This coffee cake is another edition of my other coffee cake recipes but with carrots. I stuck to simple ingredients so that I know they are accessible to many. This cake is not overly sweet and I did omit the coconut sugar in the cake portion however feel free to add 1/4 cup of coconut sugar if you desire a sweeter cake. Although the crumble topping is another step, I highly recommend making it because it will for sure elevate the cake.

Ingredients Needed To Make This Carrot Coffee Cake

• Paleo Flour– I like to use paleo flour because it is a 1:1 ratio to all-purpose flour. If you are not strictly paleo you can use all-purpose or even gluten-free. *I have also tested this with almond and oat flour and they work great as well!*
• Flax Egg– This is an easy egg replacement if you are vegan. Simply add 1 tbsp of flaxseeds to 3 tbsp water and let it sit until it becomes a gel-like consistency. Replace this with a regular egg if not vegan.
• Apple Sauce– This helps keep the cake moist. You cannot taste the apple sauce. You can swap this out for equal amounts of mashed banana or pumpkin puree.
• Carrot– Make sure it is grated finely and there are no big chunks.
• Nutmeg
• Cinnamon
• Baking Soda
• Almond Flour– This is a grain-free baking flour that I like to use. You can swap this out for oat flour.
• Coconut Sugar– I only added this in the crumble topping. But if you want a sweeter cake add 1/4 cup to the cake batter.
• Coconut Oil
• Pecans– Any nuts will work. I would recommend walnuts or almonds.

How To Make This Carrot Coffee Cake

1. Start by preheating the oven to 325°F and greasing a 6in the circular pan.  
2. Next, in a large bowl, grate the carrots until super fine. If you are using a flax egg combine the flaxseed and water, and set it aside to thicken.
3. Then add the apple sauce to the carrots and mix. Once the flax egg has thickened up add it in. This should take about 5 minutes.  
4. Now, sift in the flour. Mix until well combined.  
5. Lastly, add the baking soda, spices, and optional add-ins. This cake is not sweet so feel free to add in the coconut sugar if you like sweeter cakes.
6. Transfer the mix to the greased pan and set aside to make the crumble topping.
7. Grab a medium-sized bowl and add the almond flour, melted coconut oil, coconut sugar, and chopped pecans. The mixture should be crumbly. Once you have your desired crumble topping, sprinkle that on top of the cake.
8. Place into the oven for 25 minutes or until a toothpick comes out clean.
9. Once the cake has completely cooled, cut it into 8 pieces.  

If You Love Coffee Cake Try These Other Ones

• Apple Cinnamon Coffee Cake
• Apple + Carrot Crumble Muffins