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So, carrot cake is definitely one of my very favorite desserts. It’s filled with delicious spices, is generally very moist and tender, has loads of sweet carrots and is layered and topped with CREAM CHEESE frosting. Seriously, how can you go wrong? Well today’s carrot cake dessert has all of those things, but it’s even better (yes, it’s possible).



Total time

30 minutes




  • 1¾ cups Paleo Baking Flour (I used Bob’s Red Mill brand)
  • 1½ tsp baking powder
  • 1½ tsp ground cinnamon
  • ¼ tsp each ground cloves and nutmeg
  • pinch coarse salt
  • ½ cup brown sugar or honey
  • ¼ cup soft butter or oil
  • 2 eggs
  • 1 tsp pure vanilla extract
  • 1 cup grated carrots
  • ¼ cup golden raisins
  • 4 oz Neufchatel cheese or mascarpone
  • 2½ tbsp powdered sugar
  • ¼ tsp pure vanilla extract
  • 2 tbsp unsweetened coconut flakes (optional)
  • filling


  1. In a medium mixing bowl, whisk together flour, baking powder, cinnamon, cloves, nutmeg and salt. Set aside.

    In another medium mixing bowl, use a hand mixer on medium speed to whip together brown sugar/honey and butter/oil. Once fluffy, add eggs, one at a time until incorporated. Whisk in vanilla extract. Slowing whisk wet ingredient mixture into dry ingredients, on low, until incorporated. Fold in carrots and raisins. Place batter in the refrigerator for 30 minutes.

    Preheat oven to 325 degrees. Use a medium cookie scoop to form 2-inch mounds on a baking sheet lined with parchment paper, about 2 inches apart. Bake 8-10 minutes, until soft but slightly browned. Allow to completely cool.

    To make the filling, whip cream cheese/mascarpone on high with a hand mixer or in a stand mixer until fluffy. Whip in sugar and vanilla extract. Spread a 1-inch layer of filling onto the bottom side of half of the cookies.

    Place remaining cookies on top of the filling, bottom side down, to form cookie sandwiches. Roll edges in coconut, if desired. Keep refrigerated.
  2. View the recipe instructions at The Gourmet RD

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