There’s a certain magic in combining the natural sweetness of carrots with the tangy brightness of oranges. This Orange-Carrot Cake with Coconut Cream is a vibrant, moist, and flavorful dessert that feels both indulgent and wholesome. It’s the perfect treat to serve when you want to impress guests or enjoy a slice of sunshine on your plate.
What sets this recipe apart is the use of freshly grated carrots and orange zest, which infuse the cake with a fresh and aromatic flavor. The addition of coconut flakes and sesame seeds gives it a delightful texture, while the creamy orange-infused topping adds a luscious finish. Light yet satisfying, this cake offers a healthier twist on traditional carrot cakes by incorporating natural sweeteners and nutrient-dense ingredients.
Carrot cakes have a long-standing history, dating back to medieval times when carrots were often used as a sweetener in baked goods. This modern version builds on that tradition by adding tropical and citrus elements, creating a cake that’s not only timeless but also universally appealing.
Full Recipe:
Ingredients
For the Cake:
Carrots: 4, grated
Coconut Flakes: 4 tablespoons
Sesame Seeds: 2 tablespoons
Vegetable Oil: 50 ml (neutral in flavor)
Egg Whites: 3
Egg Yolks: 2
Juice of 1 Small Orange
Sweetener: To taste (options include honey, stevia, or sugar)
Salt: A pinch
Orange Zest: From 1 orange
Juice from Grated Carrots
For the Cream:
Juice from 1 Small Orange
Tapioca Starch: 1 tablespoon (or 2 tablespoons rice flour)
Egg Yolk: 1
Sweetener: To taste
Prep Time, Cooking Time, and Total Time
Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Instructions
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