Whole Orange and Carrot Cake

Whole Orange and Carrot Cake

I lit a candle. I thought of you. I gave thanks for all that you taught me.

I am blessed to have been raised amongst your free spirit, your humorous persona and your loving heart. You have played an integral role in our family, so often bringing us together, making us laugh and filling our hearts with warmth.

A lifetime ago we were living together, you were the closest thing I would ever have to a sister and in true siblings style we fought and we fought and we fought. For so many years I drove you crazy, yet as soon as we were apart we missed each other, we asked about each other, we wanted to be together again. That home needed the three of us, once links started missing nothing has ever felt the same.

You taught me, all of us, the importance and strength of family. Time and again you showed us that there was nothing else. You ensured we laughed at the little things, that we stopped long enough to chat, that we always sat and drank a cup of tea and never forgot a birthday.

I am happy to know that you are with your Mum again, that beautiful, precious lady who I will never stop missing. I know that there is no other place that you want to be.

My heart hurts and my eyes cry because I want to hear your laugh, I want your cheekiness, your cleverness, your stubborn ways.

Mostly I want to hold your hand. To say we love you isn’t enough, we thank you for all that you taught us, for all that you gave us and for all that you are.

Safe and warm now Baby Girl, back in Gran’s arms. I will hold onto our memories and speak of you joyfully until we meet again.

Loving you always,

Anks x


Whole Orange and Carrot Cake

  • 2 carrots, quartered (approximately 150 grams)
  • 1 orange, quartered (approximately 150 grams)
  • 1/2 cup honey
  • 1/2 cup coconut flour
  • 2 tablespoons coconut oil
  • 4 eggs
  • 1 teaspoon cinnamon
  • 1/2 teaspoon bicarb soda
  1. Preheat your oven to 175°C or 350°F. Line a loaf tin with baking paper. Mine measures 19.5cm x 9.5cm.
  2. Place the carrot and orange into your processor and blend until they are finely chopped, add the remaining ingredients except for the bicarb soda, and blend to combine. Add the bicarb soda and mix to combine. Spoon the mixture into the prepared tin and level the top.
  3. Bake for 45 minutes. The cake should be golden on top and an inserted skewer will come out cleanly. Remove the cake from the oven and leave to cool in the tin for 10 minutes before gently transferring to a cooling rack.
  4. Slice. Serve. Eat and enjoy.

notes –

  • I use the whole orange, the flesh and peel. I simply wash it and cut it into quarters.
  • This cake doesn’t need icing. However, if you would like to ice it cream cheese blended with honey works perfectly and for a dairy free option this recipe is divine.

I wrote this post the day my beautiful Aunty died which was a few years ago now. I republished this post today for Down Syndrome Day and to give thanks to our Baby Girl, one of my life’s greatest blessings.

Rate this recipe
Whole Orange and Carrot Cake
3.5 Based on 109 Review(s)
  • Renee Young

    Wow so touching Bianca. Beautiful!
    This is in good timing, mums birthday on Friday and I asked her what cake she would like, she replied carrot cake! So here it is, I’m going to make this cake and light a candle for her birthday..thanks again

    • bianca

      Sounds perfect Renee, I hope you have a lovely day celebrating with your family.

  • Nichole Atchison

    Beautiful xx

  • Michelle Henry

    Bianca, your way with words and how you come straoght from the heart brings tears to my eyes. Cant wait to try the cake. Xx

    • bianca

      Thank you Michelle, I think we all have our own ways of dealing with things, words seems to be mine. The cake is delicious, I am sure you will love it!

  • What a gift to happen upon your blog and read this beautiful post. Full of love and light. So happy to have discovered you.

    • bianca

      Thank you Kelly. I too am happy to have discovered you! I am looking forward to ‘hanging out’ 🙂

  • Me

    What a beautiful post !! Thank you so much for sharing.
    I am going to print this recipe out and give it a try on the weekend.
    Have the best day !

    • bianca

      Thank you. I would love to hear how you go! I hope you enjoy it as much as we do. Bianca

  • ATillman

    What a beautiful touching tribute ….
    I have made ur amazing caramel slice and can’t wait to try this one! Can I ask – do u use the orange skin and all? I’m just a bit confused … Thank you!!

    • bianca

      Hello, thank you for writing, I am very pleased that you like the caramel slice. I do use the whole orange, skin and all. Depending on the strength of your blender/food processor you may prefer to peel it first or grate and add the rind. I can’t wait to hear how you go! I hope you love it.

  • What oven temp is “moderate”?

    • bianca

      Hi Jack, It is 180 degrees celsius and 350 degrees fahrenheit. I hope that helps. Bianca

  • Nikki

    Can I substitute coconut flour for normal flour?

    • The recipe calls for 1/2 cup coconut flour, sifted. See recipe above.

    • bianca

      Unfortunately Nikki coconut flour cannot be substituted for normal flour. Bianca

      • Josephine

        Can coconut flour be replaced with arrowroot, rice flour or gluten free flour?

        • bianca

          Hi Josephine, unfortunately coconut flour cannot be substituted. I look forward to hearing how you go with the cake. Bianca

          • Tina

            I couldn’t get a hold of coconut flour so substituted it with1/2 cup of almond meal & 1/4 cup of gf plain flour. The cake was quite moist but still lovely!

          • bianca

            Thank you Tina, I am glad you have enjoyed it. x

  • Nichole

    I am attempting to make coconut flour so as I can make this – will keep you posted as to whether or not it works…

  • Kelly

    This looks so good and I can not wait to try this!.

    • bianca

      Thank you Kelly, I hope you love it. Be sure to let me know what you think. Many thanks, Bianca

  • Making this RIGHT NOW …. bit excited xxx

    • bianca

      I am excited too!! I cannot wait to hear how it goes. I really hope you like it. Happy baking! xx

  • Kimberley

    So happy I’ve come across this via ‘Cut out the Crap’ fb page! I’ve just trialled my little man’s 1st bday cake. Wanting it to be as natural as possible & needs to be dairy free. I’ve made a beautiful carrot, date & coconut cake and have attempted coconut cream frosting this afternoon which it’s a bit too runny (can of organic coconut cream, 1 cup shredded organic coconut, 2 Tbsp icing sugar, 1 tsp organic vanilla essence, 5 tsp organic arrowroot flour). Looking forward to giving your recipe a go Bianca – thank you!

    • bianca

      I am happy you are here too Kimberley 🙂 Your cake sounds lovely, well done!! Our caramel mud cake is also a fabulous birthday cake option. I would love to hear all about the 1st birthday party. If you browse the site you might find some other party friendly recipes such as the apricot bites and brownie bites. Thanks again, Bianca

  • Sarah

    If i was to use mandarins how many would i use?

    • bianca

      Hi Sarah, this is something I have not tried myself but I am thinking two? An average orange weighs around 150g, off the top of my head, so that might be a good guide? I hope this helps, I would love to hear how it turns out. Thanks, Bianca

  • KimberleyJ

    Thank you for the recipe. It took me a while to find the coconut flour, but am excited to try and make it now.
    I have recently started on a low FODMAP diet and am finding it wonderful. It has opened my eyes to just how food can make me feel. It has been a huge learning curve and uphill battle for me – as a lover of all the things sweet and full of simple carbs!
    I LOVE reading all your recipes and information.
    Thank you.

    • bianca

      Thank you Kimberly, it is great to know that this recipe is suitable for those following a low FODMAP diet. It is fabulous that you have discovered the relationship between food and well being and that you are reaping the rewards, I hope you enjoy the journey and that you find plenty of things you can still enjoy. I am delighted that you like my little blog, but it really is you guys, those supporting me and enjoying the recipes, that make it what it is and I am very appreciative that you take the time to read my ramblings, whip up my dishes and even write in to me and let me know how your cooking turns out. Thank you, I look forward to hearing about the cake. Bianca. xx

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  • Renee

    I absolutely loved this recipe! It was so delish and a big hit with everyone. I even tripled the recipe because I was making for a lot of people. It worked out so great! Thank you!

    • bianca

      Thank you so much Renee, I am glad you liked and I appreciate you taking the time to write!! I hope there is a little left over for you. Many thanks, Bianca

  • Belinda

    Yum!! Absolutely delicious. So moist. Loving your website thank you.

    • bianca

      Thank you Belinda, I really appreciate you writing. I am rapt that you enjoyed the cake and that you like our little web site. Many thanks, Bianca

  • Jane

    was wondering I have made several paleo recipes etc and find that some taste very eggy…noticed this one has 5 eggs can anyone tell me if this is very eggy..thanks I just don’t want to waste 5 eggs on a recipe as they are so expensive

    • bianca

      Hi Jane, this recipe has been very popular. I do not find it eggy and I have not had anyone write in to say they found the eggs overpowering. You could always cut the eggs back to four. I hope this helps. Many thanks, Bianca

  • Hi Bianca, I found your blog while looking for a Paleo Orange Cake. Lovely tribute. Hugs.

    • bianca

      Thank you Sami, I hope you enjoy the blog. Bianca

  • Melissa

    Hi I’m thinking of making this for my daughters Witch (Room on the Broom) birthday cake just wondering if the frosting can be coloured? I want to make purple, red and black any ideas would be fantastic!

    • bianca

      Hi Melissa, I have not tried colouring the icing, I am sorry I am of very little help when it comes to decorative cakes. I would love to hear about it if you pull it off! Many thanks, Bianca

  • Jude


    Tried to make ths today but it has turned out soggy/ slimy. I cooked longer than it said and the skewer came out clean. I was very carefull with measurements and oven temperature. Would it be size of eggs? This s the second coconut flour recipe I have tied that as had very similar out come

    • bianca

      Hi Jude, I am sorry it did not turn out well for you. I would try decreasing the eggs, using four will work perfectly fine. I also make sure my orange and carrot is fine. I hope this helps. Perhaps even cook it a little longer, I know you said you tried this but all ovens are different. If it is browning on top but not cooked through you can place a piece of foil over the top of the cake and let it continue cooking. I hope this helps. Many thanks, Bianca

    • Cath

      Reading some of the other posts apparently an orange is about 150g. When I went shopping today I couldn’t get one under 300g. Maybe this is why your cake was soggy. I used half of my 300g orange, 4 eggs (they were large) and then used the juice from the other half of the orange in the icing! Turned out perfect and was an absolute hit with the girls at work. Thanks Bianca for your awesome recipes!

      • bianca

        Fabulous Cath, thank you for this, I am sure it will be helpful to many. I am glad you have enjoyed the cake. Bianca

  • Wendy

    Your recipes look amazing, and I love all of the healthy ingredients!!! Over the past year or so, I have been trying to eat healthier and have been trying to cut out as many chemicals out of my diet as possible, so I really appreciate your efforts! I was wondering if it would be possible for you to include ounces, etc. when listing the ingredients (for those of use who don’t use grams to measure). I’m sorry to ask as I’m sure you are incredibly busy, but I don’t know how to adjust the recipes myself.
    Please keep up the good work! 🙂
    God Bless,

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  • Celeste Woods

    Love the recipe but can the eggs be substituted?
    I would normally use chia gel but not sure for so many eggs…

    Would love suggestions!

    • bianca

      Hi Celeste, I am sorry but I have not tried this recipe with out eggs, if you work out a good substitute be sure to let me know, I am sure it will help many others. Bianca

      • Rachel

        Hi Bianca and Celeste
        Have also tried to sub with egg replacer and agree, whilst great orange flavour it’s too moist as a cake – even cooking for slightly longer. Great to test it out though and love other recipes I’ve tried. It’s so tricky without eggs (sons are allergic).
        Thanks Bianca for your inspiration 🙂

  • Lauren

    Hi! I have spent all day baking up a storm with all your treats and the family love them all! Thank you so much, theS recipes are amazing. I made this one today and the cake was perfect I can’t stop eating it. The icing was delicious, but I think the consistency was wrong (I use a vitamix and did the butter option). What should the consistency feel like? Does it work better with the coconut oil? Thanks again you have made my family very happy today trying out all these new recipes.

    • bianca

      Hi Lauren, I often make it with butter, it is a bit hard for me to explain, the icing I guess is like a thick frosting, just like what you see in the pic although this one is done with coconut oil. Does that help at all?

  • Tiffany

    Thank you so much for all of your delicious recipes! I have only recently found your page and am making my way through cooking everything! I made this yesterday and it was such a hit there is only a tiny piece left – and that was even with me making a few mistakes! I didn’t pack the coconut flour into my cup measure at all and I put one giant orange in (would have easily been 300g) so the cake, although cooked (skewer came out clean) was very “wet” yet everyone inhaled it! Desperate to make it again and pay more attention to your instructions! I think it’s wonderful that I can feel comfortable with this being all that one of my kids eats for a meal if they’re not feeling like the main meal everyone else is eating because I know that it is essentially really healthy for them.

    • bianca

      Thank you so much!!! I love your cooking style, you sound like me!!! I really appreciate you taking the time to write, be sure to let me know what else you try. Many thanks, Bianca

  • Nicola

    I tried this with egg replacement which didn’t work for me. Way too soggy when it came out. A real shame as the taste was yummy but the kids didn’t like the texture. I wish my daughter could eat eggs. Will try your date and orange scones as there are no eggs in there. Love your recipes. Thanks so much for sharing.

    • bianca

      Thank you Nicola, yes I suspected that egg replacement and coconut flour may not get along, I am sure your misadventure will help others if that is any consolation. I hope you like the date and orange scones, they are a different texture but very allergy friendly and we enjoy them. We have of our favourite egg free recipes coming up over the next month so be sure to keep an eye out. Many thanks, Bianca

  • Carla

    Am making this today- practicing for my Mom’s birthday. Have a question about the carrots. 2 large carrots? Thanks.

    • bianca

      Hi Carla, whatever you use will be fine, I cannot tell you the weight off the top of my head. however I have had some readers write in and say that an orange of approximately 150 grams works best. I hope you enjoy it, many thanks, Bianca

  • Lynne

    Hi Bianca,
    Just discovered your page and excited to try a couple of your recipes today with ingredients I happen to have in the fridge already! 🙂
    One question though – I don’t have coconut flour, wondering if I mill dessicated coconut in my Thermomix, would that work just as effectively? Thanks…

    • bianca

      Hi Lynne, I have heard of people doing this with and without success. I personally have never tried it. Sorry I am not much help. Bianca

  • Conny

    Hi Bianca, where do you get your coconut flour from? Thanks

    • bianca

      Hi Conny, I buy mine from a near by food co-op, you can also get it online and from health food stores. I hope this helps. Many thanks, Bianca

      • Conny

        Thanks Bianca, just bought it in a pantry shop. 🙂

    • Conny

      just found it. Just another question, one of your comments earlier wanted to use other flour, why would it not work? Thanks.

      • Conny

        Thanks Bianca for this beautiful receipe. I just made it and its soooo yummmy and my little one just loved it. Happy days. 🙂 I also did the frosting with the lemon juice instead of melted coconut oil and it worked perfectly fine. The only thing I would like to know if the maple syrup in this quantity is still healthy? Ok have a nice weekend.

  • Danielle

    Hi Bianca, just wondering if you use the whole orange in this recipe, skin and all? I assume you do, but I left it out just in case… Is about to come out of the oven now! 😉

    • bianca

      Hi Danielle, I hope you enjoyed the cake. Yes I do use the whole orange, skin and all. Many thanks, Bianca

  • Kylie

    I made this cake before I read your comments and I didn’t have coconut flour so I just used SRF but added an extra 1/4 cup as was very watery. I cooked for time suggested & it came out fine. For the frosting I used coconut oil and instead of melted butter or coconut oil I used 40g of lemon juice – this made it very tart so didn’t add full 60g. To dilute the tartness I added a couple of tsp of cream cheese. I made this cake for my dads birthday & was worried about how it would taste with orange, carrot & lemon all mixed together…it was delicious! A big hit with my parents & my kids, so good I ate 2 pieces for afternoon tea! Will be making again. Thank you I’m loving your recipes 🙂

    • bianca

      Thank you so much Kylie, I am glad it worked out well for you! Many thanks, Bianca

  • Hi, I have made this cake this afternoon and must say flavour is awesome. It is a little moist but on reading the other writers remarks after I had made it realised that the orange I used was probably a little too large. Nevertheless this is the second recipe I have tried of yours and again its a keeper. Keep them coming 🙂

    • bianca

      Thank you so much Karen, I am glad you are enjoying the recipes, I should perhaps put a weight estimate of 150 grams on the recipe. I am glad you have still enjoyed it. Thanks for writing. Bianca

  • Emma

    Do you peel the orange and carrots before putting in the food processor ? Thanks

    • bianca

      Hi Emma, you could if you wanted to but no, I don’t. I hope you like it. Be sure to let me know. Many thanks, Bianca

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  • Courtneay

    Just to clarify, we use the whole orange – skin & all??


    • bianca

      I sure do Courtneay but you can peel them if you want too. I hope you like it. Many thanks, Bianca

  • Annette

    Just made this and used lemon in the frosting. The lemon gives a perfect tang. Thanks for sharing

    • bianca

      Thank you so much Annette! It is lovely of you to take the time to write!! I am glad you have enjoyed it. Many thanks, Bianca

  • sarah

    What is the difference between bi-carb soda and baking powder?

  • Tanya V

    just made this cake today and it is delicious!
    I actually got too lazy to make the icing but just had it plain from the fridge and it is lovely and moist!

    How long does it keep in the fridge? (sorry if someone’s asked that, I haven’t read all the comments)

    Thank you for sharing! 🙂

    • bianca

      HI Tanya, I am glad you liked it. Thank you. I have kept ours for 3 – 4 days without any problems. Many thanks, Bianca

  • Tanya V

    BTW..I didn’t have an orange handy so I substituted with a Kiwi Fruit (peeled)…it worked fine 🙂

    • bianca



  • Karen

    this sounds so yummy!!
    I was just wondering when you say whole orange do you mean rind and all?

    • bianca

      Yes Karen, that is correct, although you can peel it if you want to. Thanks, Bianca

  • Hi Biana, I love your recipes. I’m so inspired! Just wondering – can I substitute the honey for rice bran syrup? If so do I match the quantities or use slightly more of the rice bran syrup? And can I apply this rule to all of your recipes where you use honey. Thanks so much. Cathy x

    • bianca

      Hi Cathy, I think subbing should be fine, I would try equal amounts and see how you go. Many thanks, Bianca

  • Gloria

    I love your recipes! I’ve made quite a few of them for my family. Thank you so much for sharing.
    I have just made this cake. It has turned out a bit eggy tasting & very moist. If I were to cut out an egg next time, do you think it would work?
    Thanks again.

    • bianca

      I think that would be perfectly fine Gloria, it sounds like it perhaps needed some extra cooking time? Let me know how you go next time. Many thanks, Bianca

  • Elif

    Hi Bianca,

    I tried your recipe and it was delicious, my son was allowed to have some too 🙂 I just had a question though, does the frosting include any citrus juice? I noticed the heading was titled ‘coconut citrus frosting’ but there is no citrus in the list. Instead of citrus juice I squeezed some carrot juice in the frosting.

    Can you please clarify this?

    Many thanks!

    • bianca

      Sorry about that! You can add lemon or orange zest to the icing if you want too. I actually tend to skip this most of time these days. Thank you for highlighting this error for me. Bianca

  • Lauren

    I made this cake today & it is beautiful! Thanks Bianca for sharing. Might just have to have another slice as an after dinner treat!!

    • bianca

      Thank you Lauren. I am glad you like it. xx

  • Rachel

    Have had to sub with egg replacer but otherwise kept to the recipe as I’m not great at baking cakes! It’s in the oven fingers crossed. One other addition was lemon to the frosting…nice zing with the sweetness of the maple syrup.

    • Donna Hutchins

      Can I please ask how it went with the egg replacer? Did you use the egg replacer dry or made up with water as per the packet?

  • Emily

    If I make this recipe as is, is it gluten free?

    • bianca

      Yes Emily it is. I hope you like it. x

  • Jan McLean Ryan

    Made the Whole Orange and Carrot cake this evening. Fabulous, moist and tasty, a definate winner!

  • Jan McLean Ryan

    Can’t stop eating this!

    • Thank you so much Jan!! I am glad you like it! I love the pic 🙂

  • sahara

    looks great – if i substitute coconut nectar for the honey/maple syrup is it equivalent or less? thanks 😉

  • Sahara

    Hi – how did you get your icing looking like beautiful butter icing. I’ve tried it with the coconut oil and then the butter and both are oily dedicated coconut ??? Don’t know what I’m doing wrong ? I’m using a thermomix. Any suggestions. Thankyou 😉

    • I don’t have any suggestions sorry, are you blending the first three ingredients to a thick paste first and then adding melted butter or coconut oil to achieve the right consistency?

  • Lisa Kingston

    Hi, what can I use instead of the chinese 5 spice as I don’t have any. Thanks 🙂

    • You can just leave it out, it will still be lovely.

  • Mandy

    How long would this cake keep for? And could I freeze it do you think?

    • Yes, I freeze it all the time although it does keep really well in the fridge too.

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  • Ashley

    Love this cake! Thanks so much, my husband who can’t have a lot at the moment, could eat this cake! Love all the coconut too 🙂

    • Fabulous!! Thank you!! I am glad you like it! I really appreciate you taking the time to write. Bianca. x

  • Belle

    Hi Bianca, Can I sub baking soda for bicarb soda? Are they interchangeable?

    • I think in this recipe it will be fine, it is more an issue if you subbing the other way as bicarb needs an acid to activate it.

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  • ss99

    Silly question, but peeled orange or rind on? Thanks

    • Richelle McLeod

      I’d say peel on, which is why it’s called Whole Orange cake.

    • We use the while orange, so peel and all but you can remove it if you want too. It isn’t a silly question at all. I hope you like it. x

  • Richelle McLeod

    I can’t wait to try this on the weekend. Love all your recipes Bianca, your such an inspiration. I’ll be back to let you know how it went 🙂

    • Thank you so much Richelle, I would love to hear how you go with it. x

  • Wendy Woo

    Hi Bianca, please could you tell me whether this will work with wholemeal flour, as I don’t have coconut flour? ( but I do have a pulverised orange in the freezer, and my daughter and boyfriend are coming for the w/e, and love carrot cake!) Thank you for writing it in grams- I don’t have an American cup measure. ( I live in the UK/ Great Britain) thank you.

    • Hi Wendy, I have only made it with coconut flour sorry. I suspect a straight sub would not work, coconut flour is a lot more absorbent then wheat flour. I am sorry I have not been much help. Shall I post an almond meal carrot cake? Would that be helpful?

  • Allison

    Simply one of the best cakes I have ever made and so easy. I used cinnamon in place of the Chinese 5 spice as I had none on hand.

    • Thank you so much!!!! I really appreciate that. I am glad you liked it. Be sure to let me know how you go with any other recipes you try. Bianca. x

  • Janine

    Just checking the ingredients for the frosting as coconut oil/ butter are listed twice with different amounts? Is it one solid and then one melted??

    • Yes, one is solid, one is melted. I hope you enjoy it.

  • Carly

    We had an abundance of mandarins, that someone gave to us, so we used them in this cake in replace of the oranges. I also used half a cup of soaked dried dates, instead of the honey.
    It has turned out delicious!
    We had to bake in our silly electric, un- fan forced oven, for about 50 mins.

    • Fabulous!! Thank you. It sounds divine. x

      • Carly

        It was! We made another one today!

  • Allison Whyatt

    Hi Bianca, I’m not sure if this has already been asked this question but can you make this as muffins or cupcake size instead of a whole cake?

    • Yes you certainly can, you just need to adjust the cooking time, I am thinking to around 25 minutes…..I hope that helps. xx

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  • Nicole

    Hi Bianca, sorry if this is dumb, but does whole orange mean peel and all?

    • Nicole

      Sorry. Just saw the older posts that already answer this question! Looking forward to trying it.

    • It is not dumb at all. Yes I use the peel. I use the whole orange. I hope you like it. x

  • Belle

    Do you know approximately how many cups 50g of coconut oil would be?

    • Just over two tablespoons. I hope you enjoy the cake.

  • Little Feather Wolf

    Soooooooooooooooooooo delicious :). I doubled the batch, to make a two layer cake for my daughter’s 2nd birthday party. Huge hit. Thanks for a delicious and yummy recipe 🙂

    • Little Feather Wolf

      Tried to upload a pic, but not sure it worked?? 🙂

    • Thank you! I love this pic and really appreciate you sharing it. I am glad the cake has been enjoyed, it looks divine!

  • Jo

    Super easy to make and tasty too. This is the first non-traditional cake or biscuit recipe that hubby has commented positively on. Anything with coconut usually gets the big brush off, but this recipe is a winner with him! Oh, and my fussy four-year old, non-carrot-cake-eating boy, loved it too! Thanks!

    • Fabulous!!! Thank you for the feedback. I really appreciate it and I am glad the cake has been enjoyed. x

  • Gabrielle

    Wowee Bianca I just made this and it was so quick and so delicious. Good work I don’t know what I’d do without your recipes!

    • Thank you so much!! I really appreciate that! I am rapt that you are enjoying the recipes. Be sure to keep me posted on how you are going with them. x

  • txrm

    When does the frosting turn from oily coconut to fluffy frosting? I’ve had it in my Kitchen Aid for a while now.

    • All processors will be different but it shouldn’t take an exceptionally long time. I hope it came together for you.

  • Did this recipe change? Originally 5 eggs, 80 grams coconut oil?

  • Andrea

    This was delish- so moist…my new go to recipe

    • Fabulous!!! Thank YOU!! I really appreciate the feedback. I am glad you enjoyed it. x

  • Emma

    So yummy! Made it for my boyfriends 30th, very happy xx

  • Emma

    Here’s a picture 🙂

  • Coconut My Body

    This cake is divine!

    • This pic is fabulous!!! Thank YOU. I am glad you enjoyed it. x

  • Quin Waters

    What is the best combo for the icing? Butter 80gr & Butter 100gr or Butter 80gr & coconut oil 100gr, Coconut oil 80gr & butter 100gr? And is the Coconut oil to be melted for the icing or firm? The cake is in the oven I just want the best combo for the icing? I see there are options.

    • Hi Quin, I tend to make the butter one just because I have some members of my family who don’t especially like coconut oil but LOVE this cake. I hope this helps and that you have enjoyed the recipe. x

  • suem

    I made this into 9 large cupcakes which the kids devoured, they normally are mediocre at best when it comes to my sweet baking!Thank you.

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  • Becks

    i feel silly asking as the title of the cake does say whole…..but do i put the orange in completely whole…peel & all??

    • Becks

      too late, whole orange it is. haha. 🙂

      • Yes, whole orange is perfect!! I hope you enjoy it. x

        • Becks

          Yes indeedy :)))

          • Oh they look fabulous!!! Thank YOU!! I am glad you enjoyed them. x

  • Barbara

    So I don’t know what I did but this cake turned out very wet…made square cake as in recipe and also another batch as cupcakes with same result…cupcakes stuck badly to wrappers as well…the frosting was an oily mess and set like concrete on the cakes and tasted like straight coconut oil….any ideas what happened a most reviews seem to rave about this one ?

    • I ma not sure sorry Barbara. Have you gone back over the recipe to see if anything was missed or done differently? If you ever decide to make it again perhaps reduce the eggs. I really don’t know what to suggest sorry. Maybe it needed extra cooking time? I am very sorry that it hasn’t worked for you and that I have not been more help. I hope you find many more recipes that you enjoy.

  • Debra Calderwood

    OMG love love love this made this last night took some to work and all the girls raved about it each one asked what was in it …………… This is def a ” I will make again cake ” 🙂 🙂 🙂

  • Sharon Wilson

    Made this last night, followed all instructions, was very disappointed especially since I had made double recipe,that it was a thick soggy mess , I made a cake and cupcakes and both were disgusting. At least my chooks like them.

    • I am sorry the cake has not worked for you Sharon. I hope you find some other recipes that you enjoy.
      I do not know why it didn’t turn out, I am not sure if you stumbled across the link via the facebook link but if so you may have seen that many people have made it with success.

  • chelle

    How important is the chinese 5 spice? is it a major flavour and necessity

    • No you can omit it or sub it with cinnamon. x

  • Jessica

    I made this cake for my little one’s first birthday cake. I used rice flour instead of coconut flour. It was so delicious! Got heaps of compliments on it too- from people who don’t generally eat this type of food. Thanks for giving us a way to have yummy birthday cake, even with all the food intolerances flying around our house!

    For those making it- make sure you sift the flour, use a whole orange (peel and all) and don’t over mix the batter. This gives it the best texture when baked. We made 2 cakes and I taught my mum a lot about the chemistry of baking between the 2 mixes!

    • Thank YOU Jessica! I am glad the cake was enjoyed!

  • Lyn Woods

    hi! If i use a 18 cm round pan, does the measurement still the same? thanks!

    • The cooking time will be much the same, just keep an eye on it, you may need an extra 5 – 10 minutes. I hope you enjoy it.

      • Lyn Woods

        Thank you! I baked it for my daughter’s 3rd birthday. We loved it! 🙂

  • Alwyn McNamara

    Made this cake for my baby’s first birthday yesterday – she loved it – she ate/smashed the whole thing. I halved the recipe and then halved again the maple syrup as the batter tasted sweet enough. It came out beautifully. I did a different icing though. I just used coconut cream and added two tsp of passion fruit pulp and then whipped it so it was like a whipped cream and used that. The cake tasted fantastic. Thank you for a great recipe!

    • Alwyn McNamara

      Here is a pic – i made a mini cake for just her to eat! She loved it.

    • That sounds delicious! Thank YOU! I am glad it was enjoyed. x

  • Rebecca Oliveri

    I made this cake today and its devine, however i did make a cream cheese frosting with butter and honey instead of the coconut frosting. The cake is so light and moist. My husband loved it who is still not 100% converted to healthier desserts. Will definitely make this again. Thankyou Bianca

    • That is great to hear!! Thank YOU! I really appreciate the feedback. be sure to let me know how you go with anything else that you try. x

  • Gillian Garth

    Oh flip, feel silly, I peeled my oranges as I was unsure. Now reading comments I realise I should have used rind and all. I also made a double batch, cupcakes and cake. The only two bad reviews have done the same thing! Gah! Hope I haven’t jinxed myself!

    • Oh I hope it still worked for you.

      • Gillian Garth

        It did thankyou! Was lovely, and ive made it again since with whole orange too. 🙂

        • That is great to hear!!!! Thank YOU!! So glad you have enjoyed it. I really appreciate the feedback. x

  • Ana Zuppani Sakura

    Thank you for the recipe! I made it as mini muffins, they tasted great, but got really stuck to the tin, even though I greased it. It yielded 24 mini muffins.

    I used only 1/4 cup of honey and it was sweet enough for me.

    For the readers, you should use the whole orange (with peel). It does taste a lot like orange and I couldn’t notice the carrots.

    I have trouble finding good recipes with coconut flour only (no almond flour or butter), so this one is definitely a keeper! Thanks!

    For those counting carbs, total recipe (with butter) amounted to 100 net carbs. In my case, 4.2 carbs per mini muffin.

    • That is great feedback Ana, thank YOU so much!! I am glad you enjoyed them!!!
      Have you tried the banana bread (the original one with the coconut flour)? You might like that.
      Thanks again!! I would love to hear how you go with anything else that you try. Bianca. x

  • Michelle Taylor

    Thanks for the recipes, im enjoying trying them all out! This cake tastes amazing with lemon cream cheese icing on top. The only problem i had was it came out very crumbly. The icing held it together! But it rastes really devine! Thank you.

    • Hmmm, it may have needed more blending time? I am glad you were still able to enjoy it. I hope you find some other recipes that work well for you, be sure to let me know. x

  • Ali

    Made this cake today; it really hit the spot! I’ve started a new way of eating this year and I’ve really missed having a bit of cake, so now this cake is now going onto my ‘go to’ list. Thanks so much for the recipes. Love your blog 🙂

    • Thank YOU for your feedback!! I really appreciate it and I am glad you enjoyed the recipe. I would love to hear how you go with anything else that you try. x

  • Elle

    Just made this cake for the third time – so easy and yummy! Love it! I’m not a big fan of coconut flour so I used 3/4 cup wholemeal flour instead.

  • Peta

    Hi Bianca, do you still have the recipe for the original icing this cake had? Was the most delicious icing ever!! It was the coconut, butter and honey (I think) one, if you have the quantities? Thank you 🙂 P.S my all time favourite cake- I recommend it to everyone! X

    • Hi Peta, thank YOU! I think it is in the ebook, if you want to send me a PM I will attempt to track it down for you. x

  • Kassandra Brown

    I love this recipe! Like many others I reduced the amount of honey by about half and it was still delicious. I also add some walnuts for a little something extra.

  • J

    Great recipe! I made this as a healthier alternative to the butter cake which I served at my daughter’s birthday party, and everyone devoured it and commented that they loved the carrot cake while I am left with over half the butter cake as leftovers! I put in the orange without the peel as I am not a fan of peel and it still turned out beautifully. I will definitely be making it again and may add in some nuts next time for some added texture.

    • That is great to hear!! Thank YOU! I am glad it was enjoyed x

  • Vanessa Piccolo

    Hello do u know were i can find the nutritional info for this cake ????

  • Mrs Harvey

    Can these be frozen please?

  • Emily

    Wow! Just made this recipe and it was delicious! The mixture had a very “watery” texture but once cooked it was spongy and yummy!!! Thanks for a great recipe. xxx

    • Emily

      *Consistency, not texture.

    • Thank YOU for the feedback! I am glad you enjoyed it. x

  • Elizabeth

    Delicious! Do you have nutritional info for this? Thanks!

  • Chalyce

    Hello, just wandering if I could sub the eggs for either chia or flax eggs? Thank you 🙂

  • Rita A

    Bianca, thank you so much for this delicious, wholesome recipe. I am not a baker so I’ve been eyeing this recipe for weeks but today I decided to give it a go. It couldn’t be easier or more delicious. I have all your recipe books and will definitely be more courageous in my baking. Thanks again and happy Australia Day!

  • Georgina

    Boo! I just made this for the first time and was considering leaving peel on but decided not to just in case. Should have read the notes through to the end before I started 🙁 Anyhow, the raw batter tasted ok, so here’s hoping the final product is a hit in the lunch boxes tomorrow!!

    • I think it will still be fine, I hope it was enjoyed x

  • Elizabeth Prebble

    Hi Bianca. I made this cake for the first time yesterday. It is delicious, yet so easy. Thank you for all the work you do putting into these recipes.

    • Thank YOU for your kind words and feedback! I really appreciate it and I would love to hear how you go with anything else that you try x

  • Belinda

    Can I please ask what I could use instead of coconut flour?

    • jacque

      You could use whatever flour but just double the amount at least as coconu5 flour is very absorbant

  • This was really yummy and great for school lunches!

  • Pingback: 26 Dreamy Carrot Cakes for a Guilt-Free Paleo Dessert Fix | Paleo Grubs()

  • Natasha Gyte

    LOVE this cake. We just make it without the icing. Perfect for morning tea 🙂

  • Marianne Brown

    Could I sub the eggs for a vegan alternative?

  • jacque

    Hi Bianca,
    This was the saving grace for miss 4 yr olds peter rabbit cake. My daughter wanted carrot cake since she tried it last year. . I did another recipe that was just carrot cake but the texture wasnt as good as urs… I see u have a straight carrot cake however it uses lots of almond meal and coconut etc… id love to know how to modify this recipe in particular to be a traditional carrot cake or in other words sans the orange…do u have any tips..? Should I decrease the coconut flour or increase a liquid to make up for not having an orange in it? Sorry to be a pain but would love this recipe to be the basis of a regular carrot cake too
    Thank u