This Carrot and Orange Cake is a game-changer for anyone looking for a healthier, gluten-free, and sugar-free dessert option. Made without flour or refined sugar, this cake relies on natural sweetness from fresh oranges and carrots, along with almond meal or coconut flour for structure. It’s moist, flavorful, and packed with nutrients like fiber, vitamin C, and healthy fats. Perfect for breakfast, snack time, or dessert, this cake proves that you don’t need traditional ingredients to create something delicious and wholesome. Let’s bake!
Ingredients You’ll Need:
For the Cake:
- 2 cups grated carrots (about 3–4 medium carrots)
- 1 cup almond meal (ground almonds) (or coconut flour for a lower-carb option)
- 1/2 cup unsweetened shredded coconut (optional, for added texture)
- 3 large eggs
- 1/2 cup pureed orange (blend 1–2 peeled oranges until smooth; use the whole fruit for extra flavor)
- 1/4 cup honey, maple syrup, or a sugar-free alternative (like monk fruit or stevia, if avoiding all sugars)
- 1/4 cup melted coconut oil or olive oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional, for warmth)
- Pinch of salt
For the Glaze (Optional):
- 2–3 tablespoons orange juice
- 1–2 tablespoons honey or powdered sugar-free sweetener
- Zest of 1 orange , for garnish
Step-by-Step Instructions:
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C) . Grease and line an 8x8-inch square baking pan or a round cake pan with parchment paper.
- Grate the carrots finely and set aside. Blend the peeled oranges (including the pulp) into a smooth puree—this will add natural sweetness and moisture to the cake.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, whisk together the eggs, orange puree, honey (or sweetener), melted coconut oil, and vanilla extract until smooth.
