Orange and Carrot Cake (paleo)
Ingredients
150g carrots, chopped
150-200g orange, quartered (if very juicy use lesser amount)
1/2 cup honey or maple syrup
1/2 cup coconut flour
50g melted butter or melted coconut oil or macadamia oil
4 eggs
1 teaspoon bi carb soda
1 teaspoon cinnamon
pinch of salt
Method
1. Preheat your oven to 175° C. Line a square 20x20cm cake tin with baking paper.
2. Chop the carrots and whole orange until very fine, about 5 seconds, speed 7 and then add the remaining ingredients, mix well for approximately 8 seconds at speed 3.
3. Spoon into the prepared pan and level the top.
4. Bake for 45 minutes. The cake should be golden on top and an inserted skewer will come out cleanly.
5. Allow cake to cool in pan before gently flipping onto a cooling rack.
6. I topped the cake with cream cheese frosting from EDC book p 134.
