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  • Maria Fernanda López

Ginger Spiced Carrot Cake (Paleo and Keto)

One of the things I love about fall is the spices, they have a wonderful smell and makes anything taste so much better. In my opinion fall spices are the best and a great way to add active compounds in your dishes. Today specially I'm talking about ginger, one of my favorite spice ever.

Ginger is a root that has been used for so many years as a therapeutic remedy and to spice up dishes, I'm a huge fan of ginger spiced salmon, and lemon ginger tea is my favorite, have you tried one of them? It's delicious! The active compound in ginger is gingerol, this guy make this root a powerful antioxidant and fights inflammation.

There has been so much interesting research on ginger that it only makes me love it even more! If you don't like its flavor that much you could sneak it into recipes, like this one! The other day I made this delicious comforting bread for a reunion, and everyone loved it... even peaky eaters.

This recipe is perfect for this time of the year since Thanksgiving it around the corner and friend gatherings are starting to be more frequent, plus here I used carrots! They are in season so stock up on those bad boys packed with carotenes another powerful antioxidant.

What else can I tell you about this recipe?

- It's gluten free, perfect for anyone having gluten issues.

- Paleo since I used almond flour and natural sugars

- Low glycemic index

- Source of healthy fats

Now let's start cooking!


Try more recipes here!


Ginger Spiced Carrot Cake

By Maria Fernanda Lopez

Serves 8


- 1 cup of almond flour

- 5 eggs

- 1 shredded carrot

- 1/2 cup of almond milk

- 1/4 cup of coconut oil

- 1/3 cup of monk fruit

- 1 1/2 tsp of ginger

- 1/4 tsp of sea salt

- 1/2 tsp of cinnamon

Optionals: pili nuts, almonds.


1. Preheat the oven at 350F.

2. Mix all the ingredients in a bowl until you get a smooth consistency.

3. Pour in a baking dish, top with the nuts and bake for 40 minutes.

4. Let it cool and enjoy!



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