Carrot & Orange Cake

Carrot & Orange Cake


-200g Almond Flour

-50g Coconut Flour

-2 Tsp Baking Powder

-1 Tsp Bicarbonate of Soda

-3 Tsp Cinnamon

-1 Tsp Nutmeg

-1/2 Cup Date Syrup

-1/2 Cup of Dates, roughly chopped

-2 Tbsp Coconut Oil (melted)

-1 Banana (the more ripe the better)

-3 Eggs

-1 Orange rind grated

-300g Carrot grated


-Preheat the oven to 180C/Gas 4, Line a 9 inch diameter cake tin with greaseproof paper  or grease with coconut oil

-Mix together in a food processor or by hand in a bowl all the dry ingredients, almond  flour, coconut flour, baking powder, bicarbonate of soda, cinnamon and nutmeg.

-Blend until well mixed

-Then in a another bowl mix together the wet ingredients, date syrup, coconut oil,  banana, 3 eggs, it helps to beat the eggs first

-Mix together well so the banana is mashed

-Add to the wet mixture the grated carrot and grated orange rind and dates, stir together

-Then add the wet mixture into the food processor and mix with the dry ingredients  already blended

-Ensure it is all mixed together well but don’t be afraid to leave a few mini chunks of  dates and carrot in the mixture

-Pour the mixture into the cake tin and bake for approx 1 hour

-Once removed from the oven, allow to cool before icing.

-For my icing I used the coconut milk fat found in a tin of coconut milk, the fat and the  water tend to separate if left to stand for a while. I mixed this fat from two tins in the  food processor with a tablespoon of date syrup and half a teaspoon of cinnamon.

-Spread the icing over the top of the cake and then sprinkle some grated orange rind

-Then grab a slice and enjoy!