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Spring has officially sprung, the signs are everywhere.  Birds are busy building their nests.  The intoxicating smell of blooming flowers is in the air.  All of this means that Easter is on it’s way!  Not only do I love this holiday for spiritual reasons, but for the candy, cakes, and sugar.

My name is Rebekah and I am/was a sugar-a-holic.  Even though I have cleaned up my diet tremendously, this is the area I still struggle.  If there is a Reese’s Peanut Butter Egg within 5 feet of me, I will seek and destroy.  It’s embarrassing to be caught shoving said egg in your mouth by your 5 year old.  The yellow wrapper and chocolate lining my lips didn’t help.  Sorry C-Bear, I owe you.

My addiction to sugar is so bad that I gave it up for Lent this year.  What is Lent?  Christians & Catholics use this time of year to give up anything that may take their focus away from God.  It symbolizes the sacrifice that Jesus made for us.  So for 40 days we try to simulate a sacrifice.  For me that means 40 days without processed sugar.

The Lent period starts Ash Wednesday and ends on Easter Sunday.  There have been serious temptations sent my way, but I have stood firm against the sugar demons.  Don’t worry, those peanut butter eggs don’t stand a chance on Easter.  Hide your eggs, hide your chocolate, I’ll be on a mission to give my self a horrible stomach ache.  Then I won’t want to touch it for at least a day, maybe day and a half.

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Another favorite spring time treat of mine is carrot cake.  I can’t resist the buttery, sweet, carrot filled, cream cheese topped cake.  In moderation it wouldn’t be so bad, but I don’t know anyone who is satisfied with a small sliver of the carrot-filled goodness.  I want a satiating piece.

Wanting a satiating piece of carrot cake was one of the reasons I started conjuring  up a healthy version. Giving up processed sugar was the biggest reason.  This was truly a passion project.  It took many tries to get it right, but I am truly proud of the finished project.  You will not find any ounce of processed sugar or grains in this paleoan beauty.  All you gluten-free lovers can eat this proudly.  Vegetarians, you can enjoy this freely.   Clean eats all the way.

The sweetness in the cake comes from a mixture of dates, pineapple, and carrots.  I used Bob’s Red Mill Hazelnut Flour and Coconut Flour for the base.  Then added in Bob’s Arrowroot starch to stabilize the cake. To frost this luscious grain-free goodie, I blended together coconut oil and pure maple syrup.  I know it sounds strange, but it is out of this world good.

It’s hard to tell that this is a healthy version of the naughty nosh.  This cake would be the perfect end to your Easter dinner.  Or any dinner you choose to serve this season.

If you are looking for the best decadent, playful versions of carrot cake, check out my friends Jillian, Barbara, and Angela’s recipes.

After you check them out, enter to win a $50 gift card to the store of your choice!  You can enter multiple times by following each of our social media outlets.  Click the link below to enter!

Jillian’s Bakery Style Carrot Cake Cheesecake Cake from Food Folks & Fun
Barbara’s Carrot Cake Brownie Bars from Barbara Cooks
ang carrot cake
Angela’s Rainbow Carrot Cupcakes from Aloha: Yinz Mangia
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Paleo Carrot Cake from Decadently Fit

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Paleo Carrot Cake

Serves 16


12 dates, chopped

1 1/2 cups boiling water

1 teaspoon baking soda

1/2 cup chopped pineapple, packed

3 cups carrot, finely shredded

6 tablespoons Melt Buttery Spread (or other vegan butter), melted

4 eggs, room temperature

3/4 cup Bob’s Red Mill Hazelnut flour

1/2 cup Bob’s Red Mill Coconut flour

1/4 cup Bob’s Red Mill Arrowroot starch

4 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon fine sea salt

1 teaspoon baking powder

1 t. baking soda

2 teaspoons vanilla


6 tablespoons pure maple syrup

1/2 cup room temperature coconut oil (do not melt)


Pre-heat oven to 350 degrees.

Prepare a 9 inch spring form pan by greasing the sides and bottom with Melt, and cutting a parchment paper circle to fit the bottom of the pan.

Combine the dates, boiling water and teaspoon of baking soda.  Set timer for 10 minutes.

After time is up, use a fine strainer to remove dates from mixture.  Pulse dates 1 minute in food processor.  If the mixture is too thick to pulse, use 1 tablespoon of orange juice at at time to make it easier.  Do not liquify the mixture, it should still be somewhat chunky.

In another bowl, combine the flours, cinnamon, nutmeg, salt, baking powder and baking soda together.

In a large mixing bowling, whisk eggs till frothy.  Whisk in the Melt slowly.   With a wooden spoon mix in the dates, then the pineapple, carrots and vanilla.

Combine the wet mixture with the flour mixture till everything is incorporated well.

Pour batter into spring form pan and cover with foil.

Bake for 30 minutes, then remove foil cover and bake for another 30 – 40 minutes, or until cake is done.  It will be done when middle of cake springs back to gentle touch.


With an immersion blender or high power blender combine the two ingredients till smooth.  Frost the cooled cake and enjoy.

Cake can be store at room temperature up to 3 days.


Servings: 16• Size: 1/16 Calories: 248• Fat: 15.5g • Carb: 25g • Fiber: 3.4g • Protein: 3.4g • Sugar:  18g Sodium: 222mg • Cholesterol: 53mg