Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 2 medium carrots
- ⅓ cup mild olive oil
- ⅓ cup orange juice (fresh or bottle) (fresh or bottle)
- ½ cup coconut sugar (A refined sugar-free alternative)
- ¼ cup unsweetened applesauce (or ½ a large mashed banana)
- pinch of salt
Toppings
- ⅓ cup chopped walnuts (or more, to taste)
Preheat & prepare pan Preheat your oven to 180°C / 350°F. Grease a loaf pan or round 20–21 cm (8-inch) cake pan. Combine dry ingredients In a medium bowl, whisk together flour, baking powder, baking soda, and cinnamon until well blended. Mix wet ingredients In a separate bowl, combine the oil, coconut sugar, orange juice, grated carrots, and applesauce. Stir until smooth. Combine wet & dry Add the dry ingredients to the wet mixture. Gently fold together until just combined — do not overmix, or the cake may become dense. Bake Pour the batter into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely. Add walnuts Once cooled, sprinkle the chopped walnuts evenly over the top of the cake. Press lightly so they stick. Serve & store Slice and serve at room temperature, or refrigerate in an airtight container for up to 4 days.
This cake stays moist for up to 5 days in the fridge. Slice and freeze individual portions for a quick, healthy lunchbox treat!
Tips for Perfect Cake:
- Grate the carrots finely for a smoother texture.
- Coconut sugar adds a subtle caramel flavor — you can reduce slightly if you prefer a less sweet cake.
- For extra moisture, cover the cake with foil while baking for the first 15 minutes.
- Try adding ¼ cup dark chocolate chips or shredded coconut to the batter for variation.
