Carrot & Orange Cake
Recipe type: Cakes & Bakes
Prep time: 
Cook time: 
Total time: 
Serves: 8 slices
This cake is light and spongy as far as carrot cakes go and is most definitely a lot more dinghy thanks to the incorporation of the orange pulp and zest. It works equally well substituting the coconut for walnuts/raisins/hazelnuts and cinnamon/nutmeg works well as a change from the spices referenced.
  • 2 eggs
  • 150ml/3/4 cup maple syrup
  • ½ cup organic sunflower oil
  • 200g/1½ cups grated carrot, about 3-4 carrots
  • Grated rind of 1 orange
  • pulp of 1 orange (whizz an orange in the blender or chop finely)
  • 75g/1/2 cup desiccated coconut/coconut flakes
  • 165g/1/2 cup flour (ideally wholemeal spelt, rice flour or quinoa flour)
  • 2 teaspoons baking powder
  • ½ teaspoon ginger
  • ½ teaspoon mixed spice
  1. Preheat oven to 340F
  2. Using an electric or balloon whisk combine the eggs, maple syrup and oil in a large mixing bowl.
  3. Fold in the grated carrot, orange rind and coconut.
  4. Sieve the flour, baking powder, ginger and mixed spice and gently fold in, taking care not to beat out the air.
  5. Pour the cake batter into a greased/lined 20cm round cake tin
  6. Bake for 35-45mins, until a skewer inserted into the middle of the cake comes out clean
Recipe by HEALTHY-CHEF at