Healthy, flour-free, dairy-free, and naturally sweetened
Looking for a cake that’s as wholesome as it is delicious? This Carrot and Orange Cake is no-fuss, naturally sweetened, and packed with flavor. With no flour, no refined sugar, and no dairy, it’s a treat that everyone can enjoy, and the best part? You just chuck it all in a blender and bake!
Finished with a luscious chocolate coconut cream icing made from Bennetto Orange with Chilli Chocolate and coconut cream, this cake is both indulgent and guilt-free. Perfect for a slow afternoon tea or sharing with friends.
Ingredients
Cake
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250g raw peeled carrots
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140g pitted dates
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2cm peeled fresh ginger
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¼ orange with skin on (no pips)
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100g oats (about 1 cup)
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70g unsweetened shredded coconut (about 1 cup)
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60g walnuts
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1 tsp cinnamon
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1 tsp baking powder
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1 tsp instant coffee (optional, adds depth of flavour)
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½ cup olive oil
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2 large eggs (or 3 small eggs)
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½ tsp salt
Topping
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1 block Bennetto Orange with Chilli Chocolate, melted
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80g coconut cream
Method
Cake Base
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Roughly chop the carrots, dates, ginger, and orange, then blitz in a blender until combined.
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Add oats, coconut, walnuts, cinnamon, baking powder, eggs, olive oil, and salt. *Don’t overmix - you want a slightly textured batter.
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Transfer to a lined square or round cake tin.
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Bake at 180°C for 40 minutes.
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Cool completely on a wire rack before adding the topping.
Chocolate Coconut Cream Icing
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Melt the Bennetto Orange with Chilli Chocolate and whisk together with coconut cream.
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Let it thicken slightly, then spread over the cooled cake.
Slice, serve, and enjoy!
Storage
Store in the fridge to keep the topping set. Will stay fresh for several days, but we doubt it will last that long!
