Description
A moist, aromatic carrot cake sweetened only with carrots and oranges. No flour, no sugar, just wholesome ingredients.
Ingredients
- 3 large carrots, peeled and grated
- 2 oranges, juice and zest
- 4 large eggs
- 1 cup chopped walnuts
- ½ cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- Pinch of salt
- Optional: shredded coconut for topping
Instructions
- Preheat oven to 350°F. Grease or line an 8-9 inch round cake pan.
- In a large bowl, whisk eggs, melted coconut oil, and vanilla until smooth.
- Stir in orange juice and zest.
- Add grated carrots, walnuts, cinnamon, baking soda, and salt. Fold gently until combined.
- Pour batter into prepared pan and smooth the top.
- Bake 35-40 minutes until a toothpick comes out with moist crumbs.
- Cool in pan 15 minutes, then transfer to a wire rack to cool completely.
- Top with shredded coconut or extra walnuts before slicing.
Notes
For extra sweetness, add two crushed dates. Muffins bake in 20-25 minutes. Serve with Greek yogurt or coconut whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American