Carrot & Orange Cake
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.
Recipe type: Cakes & Bakes
Serves: 8 slices
- 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
- Preheat oven to 340F
- Using an electric or balloon whisk combine the eggs, maple syrup and oil in a large mixing bowl.
- Fold in the grated carrot, orange rind and coconut.
- Sieve the flour, baking powder, ginger and mixed spice and gently fold in, taking care not to beat out the air.
- Pour the cake batter into a greased/lined 20cm round cake tin
- Bake for 35-45mins, until a skewer inserted into the middle of the cake comes out clean