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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
Sepia


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.

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