A moist and naturally sweet carrot and orange cake made without flour or refined sugar. Perfect for healthy breakfasts or snacks.

Scale

3 eggs

2 medium carrots finely grated

Zest of 1 orange

Juice of 1 orange

1 cup almond flour

1/2 cup rolled oats blended into oat flour

1/3 cup honey or maple syrup

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon vanilla extract

Pinch of salt

1/2 cup Greek yogurt

1 tablespoon honey for glaze

1 teaspoon orange juice for glaze

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F and prepare a cake pan with parchment paper

2. Blend rolled oats in a blender until they form oat flour

3. Whisk eggs, honey, vanilla extract, orange juice and orange zest in a mixing bowl

4. Fold in finely grated carrots

5. Add almond flour, oat flour, baking powder, cinnamon and salt

6. Mix gently until a smooth batter forms

7. Pour batter into prepared pan

8. Bake for 30 to 35 minutes until a toothpick inserted comes out clean

9. Allow cake to cool completely

10. Mix Greek yogurt, honey and orange juice to make glaze

11. Spread glaze over cooled cake and slice to serve

Finely grate the carrots for a softer cake texture

Do not overbake to keep the cake moist

Store leftovers in the refrigerator for up to 4 days