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Carrot & Orange Cake

Carrot & Orange Cake

This was my favourite spring cake and I think works equally well as the autumn arrives. The first time I had a go at a carrot cake, and I tried to pack as much fresh fruit and veg in it aspkossible - it's about 3 of your 5 a day in every slice!
  • 130g ground almonds

  • 120g teff flour

  • 3 tsp ground cinnamon

  • 1⁄4 tsp ground cinnamon

  • 1⁄4 tsp grated nutmeg

  • 1 tsp ground ginger

  • 2 tsp baking powder

  • 1 tsp bicarbonate of soda

  • 1⁄2 tsp sea salt flakes

  • 3 eggs

  • 2 oranges, zest plus 1 juiced

  • 4 tbsp maple syrup, plus extra for decoration

  • 120g butter, melted

  • 200g carrots (2 large carrots) grated

  • 1 apple, cored and grated 1 tsp apple cider vinegar


  • 200g coconut milk solids 50g coconut yoghurt

    (OR 200g Cream cheese

    + 100g natural yoghurt) 3 tbsp honey

  • 1 orange zested

  • Handful walnuts to decorate

Preheat the oven to 170 C. In a large mixing bowl combine the ground almonds, te our, spices, baking powder, bicarbonate of soda and sea salt. Beat the eggs together in small bowl and stir in the orange juice, zest, maple syrup and melted butter until mixed well. Add this in to the our mixture and carefully combine until just mixed, then add the grated carrots and apple, as well as apple cider vinegar, folding in until combined. Scrape the batter into a lined 8” cake tin, and bake for 20-25 minutes until golden brown and cracking slightly. Leave to cool on a wire rack. Whip the frosting ingredients together with a hand held whisk and leave in the fridge until cake is cool enough to ice. Ice and decorate with walnut pieces and drizzle with more maple syrup if you want.