Fresh oranges mean a perfect excuse to make a delicious gluten-free, grain-free, nut-free whole orange and carrot cake. This is my husband’s favourite cake. He even asked for this one as his birthday cake, so i made them into cupcakes and it was one of the desserts on offer at his recent 40th birthday party. Everyone I have passed the recipe onto loves it so I’m sure you will to. It's a one-bowl cake that is quick and simple to make and tastes delicious.
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Whole Orange and Carrot Cake
- 150g carrots, quartered
- 150g orange, quartered
- ½ cup honey or maple syrup
- ½ cup coconut flour
- 50g melted butter or coconut oil
- 4 free range eggs
- 1 teaspoon bicarb soda
- 1 teaspoon chinese 5 spice
Step 1: Line a cake tin with baking paper and preheat oven to 175 degrees
Step 2: Place carrots and orange into a thermomix or processor and process until fine.
Tip: You use the whole orange in this recipe, i just usually cut off the top and bottom first then use the rest. Original recipe says to use up to 200g but I have found I enjoy the consistency better with using 150g.
Step 3: Add in remaining ingredients and process until well combined.
Step 4: Pour mixture into the tin and level the top. (don’t worry if the mixture is quite thick, that’s how it’s supposed to be).
Bake for 35 minutes, then cover with foil and bake for another 5-10minutes or until an inserted skewer comes out clean.
Cool cake on a cooling rack.
Tip: You can make this into a loaf and cut and freeze individual slices. Or they also work well as cupcakes. Keeps in the fridge for a week or suitable to freeze.
- This cake is delicious on it’s own, without icing.
- Bianca’s original recipe includes a coconut frosting
- If you tolerate diary – then a cream cheese icing goes fantastic on this cake and makes it super special.
- Or make a simple butter icing flavoured with fresh orange juice.