This delicious Whole Orange and Carrot Cake uses an entire orange along with coconut flour for a deliciously appetizing dessert that everyone will love!
Carrot cake is always a well-loved favorite – and this one is no exception!
This carrot cake takes a slightly different twist than the traditional carrot cake. Traditional cake relies on regular refined flour and processed sugar. This cake, on the other hand, uses coconut flour and honey.
(Don’t have honey? Feel free to use maple syrup instead.)
Whole Orange and Carrot Cake
Making this cake is as easy as mixing up a few simple ingredients and pouring them in a well-greased springform pan. This 6-7 inch springform pan is one of our favorites and the same pan we use to cook our Instant Pot cheesecakes.
Ensure the cake is completely cool before frosting. Although you likely won’t have leftovers, if you do, cover and refrigerate.
Do I Need the Entire Orange?
Yes! You will use the entire orange for this recipe – skin and all! It’s a beautiful welcome to cool, fall weather. The cake is the perfect size for a small family without being “too” dangerously big that you find yourself indulging in it all week long.
(Wait… am I the only one who does that??)
I hope you enjoy this traditional twist on carrot cake as much as we do.
If you make this recipe, please make sure you leave a comment, rate the recipe and tag us on Instagram at @RebootedMom!
Whole Orange and Carrot Cake
Ingredients
- 4 eggs
- 3.5 Tbsp butter melted
- 1/2 C raw honey
- 1/2 C coconut flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 2 carrots shredded
- 1 orange
Frosting
- 14 oz coconut cream chilled, or full fat coconut milk
- 2 C powdered sugar
Instructions
- Grease and lightly flour a 6-7" Springform pan and set aside.
- Preheat the oven to 350 degrees F.
- With your food processor, shred the carrots and the orange (entire orange, including the skin) until shredded fine.
- Mix the carrots and orange with the eggs, butter, coconut flour, and cinnamon and blend on high until well mixed.
- Add in the baking soda just until blended.
- Batter will be thick - pour into the greased and floured springform pan and bake for 35 minutes at 350.
- Remove from the oven and let cool completely before frosting.
- To make frosting: whip the can of coconut cream or, coconut milk with the powdered sugar until fluffy.
- Frost cake when completely cool & refrigerate leftovers.
Notes
- If dairy is not a problem for you, then frosting can be made with 3 oz. cream cheese, 3 Tbsp butter, 1/2 C. coconut and 2 1/2 C. of powdered sugar - beat on high for 3-4 minutes.
- Maple syrup can be substituted for the honey.
Nutrition
Looking for more ways to use carrots? Try these recipes!
Can this be made in the Instant Pot??
I’d love to say yes, but I haven’t tried it. Perhaps I can give it a try this week and see if it works – if I do, I’ll comment back to let you know! 🙂