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 10minutes
Cook Time 35minutes
Total Time 45minutes
Servings 8servings
Calories 467kcal
Author Rebooted Mom
Ingredients
4eggs
3.5Tbspbuttermelted
1/2Craw honey
1/2Ccoconut flour
1tspcinnamon
1tspbaking soda
2carrotsshredded
1orange
Frosting
14ozcoconut creamchilled, or full fat coconut milk
2Cpowdered 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.