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5 from 1 vote

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!
Course Dessert
Cuisine American
Keyword cake, carrot cake, coconut flour,
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 467kcal
Author Rebooted Mom


  • 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.


  • 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.
Adapted from Wholefood Simply


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