Whole Orange and Carrot Cake
This delicious Whole Orange and Carrot Cake uses an entire orange along with coconut flour for a deliciously appetizing dessert that everyone will love!
Servings 8 servings
- 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
- 14 oz coconut cream chilled, or full fat coconut milk
- 2 C powdered sugar
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.
Adapted from Wholefood Simply
- 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.
Calories: 467kcal | Carbohydrates: 59g | Protein: 6g | Fat: 25g | Saturated Fat: 20g | Cholesterol: 95mg | Sodium: 263mg | Potassium: 281mg | Fiber: 5g | Sugar: 50g | Vitamin A: 2859IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 2mg