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
Calories 467kcal
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.