ORANGE, CARROT AND ZUCCHINI CAKE

This recipe for Orange, Carrot and Zucchini Cake was my reworked version of a Carrot and  Zucchini Cake recipe I was given by Joanne, a lady I met in a tile store in Melbourne. She stipulated it had to be healthier, lighter, less sweet and gluten free. So here it is, fresh, moist and  bursting with flavour and what’s more, there is no need to feel guilty about eating it. Great for parties, drizzled with honey and served with a dollop of coconut yogurt or eaten as is. Not only is the orange, carrot and zucchini cake  gluten free but also grain, dairy and refined sugar free too.

ORANGE, CARROT AND ZUCCHINI CAKE

INGREDIENTS

1 1/2 cups Almond Flour
1/4 cup Coconut flour
1 cup Cassava flour
1 tablespoon Baking Powder
2 teaspoons Cinnamon
1/3 cup Honey
1/3 cup Olive Oil
1 teaspoon Vanilla Extract
4 Eggs
1 cup Grated Carrots, firmly packed
1 cup Grated Zucchini (courgettes), squeezed dry
1/2 cup fresh pureed whole Orange, (put whole orange, minus seeds in food processor or  blender  and blend until pureed)
1/2 Walnuts, shelled

TOPPING

4 Tablespoons Pepitas  (pumpkin seeds), shelled
1/2 cup Extra Walnuts, shelled and roughly chopped

METHOD

Preheat oven to 200 °C (180 °C Fan Forced).

Into a food processor add the almond flour, coconut flour, cassava flour, baking powder, cinnamon, honey, oil, eggs and vanilla, and  process until combined and smooth.

Add carrots, zucchini, orange puree and walnuts and process for a further 5-6 seconds.

Pour mixture into a square 20cm (8″) baking paper lined cake tin. Sprinkle over topping ingredients and press down lightly. 

Put cake into oven and bake for approximately 55 minutes, until the cake is golden and springs back when pressed gently in the centre.

Remove from oven and cool in pan for 5 minutes before removing from the cake tin.  Cut into squares or slices.

NOTE:

The cake is delicious on its own or for something a little special, drizzle some warm honey over the orange, carrot and zucchini cake and serve with vanilla bean coconut yogurt and a light sprinkle of cinnamon. 

Keep the cake in a cool place (fridge) to prolong its life in an airtight container or covered with plastic wrap.