Carrot and Orange Cake Without Flour or Sugar
Ingredients:
2 cups finely grated carrots
1 cup almond flour
1/2 cup ground oats (oat flour)
1 cup pitted dates (soaked in warm water for 10 minutes, then drained)
3 large eggs
1/2 cup fresh orange juice
1 tablespoon orange zest
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
Optional: 1/2 cup chopped walnuts or pecans
Directions:
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round or square baking pan with parchment paper.
In a food processor or blender, combine the soaked dates, eggs, orange juice, orange zest, coconut oil, and vanilla extract. Blend until smooth and creamy.
In a large mixing bowl, mix together the almond flour, oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Pour the wet mixture from the blender into the dry ingredients and stir until well combined.
Fold in the grated carrots and optional chopped nuts if using.
Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
Serve as is or topped with a dairy-free frosting or a dollop of Greek yogurt.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: Approximately 290 kcal per serving | Servings: 10 servings