Organic Whole Orange and Carrot Cake
Another beautiful recipe by Wholefoods Simply
2 (150 grams) organic carrots, quartered
1 (150-200 grams) organic orange, quartered
1/2 cup organic honey or maple syrup
1/2 cup organic coconut flour, sifted
50 grams melted butter or melted organic coconut oil or macadamia oil
4 organic eggs
1 teaspoon bicarb soda
1 teaspoon chinese 5 spice
pinch of salt
Coconut Citrus Frosting
2 cup organic desiccated coconut
80 grams butter or organic coconut oil
4 tablespoons organic honey or maple syrup
100 grams melted butter or organic coconut oil
Preheat your oven to 175 degrees Celcius or 350 degrees Fahrenheit. Line a square 20x20cm cake tin with baking paper.
In your blender or food processor chop the carrots and orange until very fine, add the remaining ingredients, mix well, spoon into the prepared pan and level the top. Bake for 35 minutes, cover with foil and bake for an additional 5 minutes. The cake should be golden on top and an inserted skewer will come out cleanly.
Allow cake to cool in pan before gently flipping onto a cooling rack.
To make the frosting blend the first three ingredients at high speed until very well combined, mix in the melted butter or coconut oil. Spread the frosting over the cooled cake. Enjoy.