Wednesday, April 12, 2017

Carrot Cake Macaroons—with video! (AIP, Paleo, Vegan)

Carrot Cake Macaroons (AIP, Paleo, Vegan)

It had been ages, and ages since I made coconut macaroons… I had forgotten what a fun, bit-sized treat they are, and how easy it is to make them!

Carrot Cake Macaroons (AIP, Paleo, Vegan)

With Easter coming up this weekend, I wanted to create a macaroon that mimicked the flavor of a classic Easter favorite: carrot cake. Adding grated carrot, spices, and raisins to the macaroon base recipe worked great! As a bonus, including vegetables in dessert ups the nutrient profile just a bit and helps me feel better about the occasional indulgence. I love creating treats that mimic “the real deal,” but are more healthful and won’t derail my diet and lifestyle choices.

Also, I’ve created another recipe video to show just how easily these macaroons can be made :)

Carrot Cake Macaroons (AIP, Paleo, Vegan)

A note about my recipes: I ALWAYS recommend baking by weighted measurements to ensure the most successful baked goods. I've included volume measures, but they have been determined by math and are not tested. 

Carrot Cake Macaroons
yields 20 macaroons

120 grams (1 1/2 cups) unsweetened finely shredded coconut flakes
1 grams (1 tablespoon) coconut flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace (or sub nutmeg, if not AIP)
1/8 teaspoon ground cloves
1/8 teaspoon fine grain sea salt
50 grams (1/2 cup) finely grated carrot
28 grams (2 tablespoons) melted coconut oil
78 grams (1/4 cup) Grade B maple syrup
1 teaspoon vanilla extract
40 grams (1/2 cup) raisins

  1. Preheat the oven to 350 F. Line a baking pan (I used a half sheet) with parchment paper
  2. In a food processor, pulse together the coconut flakes, coconut flour, cinnamon, mace, cloves and sea salt to combine everything. 
  3. Add the grated carrot, and pulse just until the carrot is distributed throughout. 
  4. Pour the coconut oil, maple syrup, and vanilla extract over the coconut mixture. Pulse until combined. 
  5. Transfer to a separate bowl and stir in the raisins.
  6. Use a 1 tablespoon cookie scoop, packed with dough, to portion the macaroons onto the parchment lined pan. 
  7. Bake for 8 minutes in the preheated oven, rotate the pan, and bake for an additional 7 minutes. Remove from the oven & allow the macaroons to cool completely on the pan. 
  8. Store leftovers in an airtight container. The macaroons may lose their crispness over time, depending on the humidity. 


  • You can substitute honey for the maple syrup, though they will not longer be vegan.  
  • I do NOT recommend reducing the sweetener or swapping it for a non-liquid one, or else the macaroons will not hold together. 
Carrot Cake Macaroons (AIP, Paleo, Vegan)

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