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Carrot cake with blood orange frosting
vegan, refined sugar-free, easy
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Prep Time
20
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course
Breakfast, Dessert
Cuisine
American
Servings
4
people
Calories
555
kcal
Equipment
1 pan
1 spatula
Ingredients
150
grams
carrots, peeled
250
grams
all purpose flour
100
grams
almond flour
150
grams
light brown sugar
200
ml
water
200
ml
blood orange juice, freshly squeezed
100
ml
sunflower seeds oil
2
organic oranges, zest
2
tsp
vanilla bean paste
2
tsp
baking powder
1
tsp
baking soda
1 1/2
tsp
cinnamon powder
1/4
tsp
ground nutmeg
1/4
tsp
ground cardamom
pinch salt
50
grams
vegan cream cheese softened
70
grams
powdered sugar
1 1/2
Tbsp
blood orange juice, freshly squeezed
Instructions
Preheat oven to 170°C degrees.
Grease and flour a 20 cm spring pan.
In a large bowl, combine water, sugar, vanilla and orange juice. Whisk until the sugar has completely dissolved.
In a food processor, combine carrots, orange peel and oil. Blend until the mixture is creamy and smooth.
In a medium bowl, sift together flour, backing powder, baking soda and spices. Combine with the almond flour.
Slowly fold the the flour mixture into the wet mixture with a spatula.
Add the carrot mixture and fold until well combined.
Pour the mixture into the prepared mold.
Bake on the 2nd rack from bottom of the preheated oven for about 60 minutes or until the center is set.
Let cool completely before frosting.
Video
Notes
In a small bowl, add orange juice and powdered sugar. Whisk to combine. Add the cream cheese and whisk until smooth.
Keyword
Carrot