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
Continued on the next page
Amazing benefits of guava leaves and how to use them
Here’s the secret to cleaning drain pipes, the plumbers’ method comes out
Easy Molasses Buns
Clam Chowder Recipe
You are doing it all wrong. Here’s the right way to drink cucumber water
Ants on the baseboard, take a pinch of this from the kitchen and sweep them all away
