Healthy Orange Carrot Cake (Gluten Free)

 This healthy orange carrot cake is made with good for you ingredients. It has the ideal moist and fluffy texture!

This orange carrot cake recipe is the perfect coffee or tea snack. Its made with simple ingredients you most likely have in your pantry. Theres a distinct orange flavor and the carrot cake compliments it so well.

If you don’t want to use olive oil, you can use any neutral oil like avocado oil or coconut oil. You can also use melted butter too. Also, make sure you use the granulated sweetener of your choice. This cake is not super sweet, so if you want a sweeter cake, use 1/3 cup.

All you need is one bowl for this cake recipe, so cleanup is a snap. If you like this recipe you will love my Healthy Oatmeal Carrot Cake Loaf or my Carrot Cake Loaf with Cream Cheese Frosting.

We love to serve this with powdered sugar on top but you can easily make a Healthy Greek Yogurt Frosting for this carrot cake. Top this carrot orange cake with some powdered sugar, shredded coconut and orange zest. If you like this recipe you will love my 4 Ingredient Carrot Apple Bread.

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healthy orange carrot cake

prep time: 5minutes mins

cook time: 35minutes mins

total time: 40minutes mins

This healthy orange carrot cake is made with healthy good for you ingredients and has the ideal moist and fluffy texture!

equipment

• Large mixing bowl
• Wire rack
• 6 inch cake pan

ingredients

• 3 eggs, lightly beaten
• 2 tbs olive oil
• 1/2 organic navel orange, zested
• 1/4 cup granulated sweetener of choice
• 1 cup packed coarsely grated carrot
• 1 cup almond flour
• 1 tsp cinnamon
• 1/4 tsp ground cardamom
• pinch ground ginger
• 1/4 tsp salt
• 1 tsp baking powder

instructions

• Preheat oven to 350℉. Line a 6 inch round cake pan with parchment paper.
• In a large bowl, add in the eggs, olive oil, orange zest, sugar, grated carrot and mix until combined. Next, gradually add in the almond flour, spices, baking powder and mix together until smooth. Transfer batter to the cake pan and spread out evenly. Bake for 35-40 minutes or until toothpick comes out clean. Allow to set in the pan for 10 minutes then transfer to a wire rack and let cool completely. Top with powdered sugar or coconut shreds and orange zest.

notes

1. Store leftovers in an airtight container in the fridge for up to 4 days.
2. This cake is not super sweet, so if you want a sweeter cake, use 1/3 cup.
3. Use any granulated sweetener you prefer.
4. You can also make a HEALTHY GREEK YOGURT FROSTING to top this with!

nutrition

Calories: 188kcal | Carbohydrates: 17g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 214mg | Potassium: 138mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3732IU | Vitamin C: 13mg | Calcium: 107mg | Iron: 1mg

author: Stella Drivas