This Carrot and Orange Cake is the perfect blend of natural sweetness, warm spices, and citrusy brightness—without a trace of refined flour or sugar. Made with almond flour, oats, dates, and fresh carrots, it delivers all the indulgence of a classic cake but with nutrient-rich ingredients that support a healthier lifestyle.
Whether you’re avoiding gluten, cutting down on sugar, or simply looking for a wholesome treat, this recipe offers flavor, texture, and nourishment in every slice.
Why You’ll Love This Carrot and Orange Cake
Healthy and Nourishing
This cake is loaded with grated carrots for fiber and beta-carotene, almond flour for healthy fats and protein, and oats for added fiber and structure. Dates provide natural sweetness while offering potassium, iron, and antioxidants.
Refined Sugar-Free & Gluten-Free
No white sugar or all-purpose flour in sight—just whole ingredients that are gentle on your body and blood sugar.
Moist and Brightly Flavored
The blend of soft dates, juicy carrots, and orange zest creates a rich, tender crumb with fresh citrus notes. Every bite is flavorful, warm, and comforting.
Ingredients (Serves 8–10)
- 2 cups finely grated carrots
- 1 cup almond flour
- ½ cup ground oats (oat flour)
- 1 cup pitted dates, soaked in warm water for 10 minutes, then drained
- 3 large eggs
- Zest of 1 orange (recommended for flavor)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- Pinch of salt
Step-by-Step Instructions
Preheat the Oven
Preheat your oven to 350°F (175°C).
Lightly grease an 8-inch round or square cake pan. For best results, line the bottom with parchment paper to prevent sticking and allow for easy removal.
Prepare the Date Paste
After soaking the dates, blend them in a food processor or high-speed blender until they form a thick, smooth paste.
If the paste is too thick, add a splash of water to help it blend evenly. This paste is your natural sweetener and base for the wet ingredients.
Mix the Wet Ingredients
In a large mixing bowl, combine the date paste, eggs, orange zest, and vanilla extract.
Whisk until smooth and fully integrated. This mixture should be creamy and aromatic.
Combine the Dry Ingredients
In a separate bowl, whisk together the almond flour, ground oats, baking powder, cinnamon, and salt.
These dry ingredients give the cake structure and a warm flavor profile.
Combine Wet and Dry
Slowly add the dry ingredients to the wet mixture.
Stir until everything is well mixed. The batter should be thick but spreadable.
Fold in the Grated Carrots
Gently fold in the finely grated carrots using a spatula or wooden spoon.
Ensure that the carrots are evenly distributed throughout the batter—this helps lock in moisture and flavor.
Bake the Cake
Pour the batter into your prepared baking pan.
Smooth the surface using a spatula or the back of a spoon.
Place the pan in the preheated oven and bake for 30–35 minutes.
To check for doneness, insert a toothpick into the center—it should come out clean or with just a few moist crumbs.
Cool and Serve
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Then transfer it to a wire rack to cool completely.
Slice and serve as-is or pair with Greek yogurt, a drizzle of almond butter, or a handful of chopped walnuts or pistachios for added texture.
Tips for a Perfect Carrot and Orange Cake
- Use Fresh, Juicy Carrots: Avoid pre-shredded carrots—they’re often too dry. Freshly grated carrots provide the right moisture and flavor.
- Smooth Date Paste: Ensure the dates are fully softened and blended well to prevent clumps in the batter.
- Zest First: Zest the orange before juicing or peeling to make sure you get the most flavor.
- Add Orange Juice: For even more citrus brightness, stir 1–2 tablespoons of fresh orange juice into the wet ingredients.
- Room Temperature Eggs: Let your eggs come to room temperature before mixing. This helps them incorporate better and gives the cake a fluffier texture.
- Let It Cool Completely: This cake holds its shape and flavor best when fully cooled before slicing.
Storage and Make-Ahead Tips
- Fridge Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer-Friendly: Freeze individual slices wrapped in parchment paper and stored in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before serving.
- Make Ahead: You can make the batter a few hours ahead of baking. Just store it in the fridge and bring it to room temperature before baking.
Nutritional Information (Per Slice – 8 slices total)
- Calories: 220 kcal
- Protein: 6g
- Carbohydrates: 20g
- Fat: 14g
- Fiber: 4g
These values are approximate and may vary slightly based on specific ingredient brands.
Frequently Asked Questions
Can I make this cake vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 10 minutes). Note that the texture may be slightly denser but still delicious.
What if I don’t have oat flour?
You can make oat flour at home by grinding rolled oats in a blender or food processor until fine. It’s quick and affordable.
Can I use honey or maple syrup instead of dates?
Yes, but you’ll need to adjust the dry ingredients slightly to account for the extra liquid. Use about ½ cup honey or maple syrup and reduce the eggs to two. The flavor and sweetness will change slightly.
Is this cake suitable for kids?
Absolutely! It’s naturally sweetened, contains no refined ingredients, and is packed with nutrients, making it a great snack for children.
What’s the texture like?
Moist, tender, and a bit dense due to the almond flour and date paste. It’s not as fluffy as a traditional sponge cake, but the flavor and richness more than make up for it.
Final Thoughts
This Carrot and Orange Cake is proof that a wholesome dessert can still be deeply satisfying. With its naturally sweet profile and vibrant flavor, it’s ideal for anyone looking to enjoy a healthier cake without compromising taste or texture. Whether it’s part of your morning coffee ritual, a mid-day snack, or a light dessert, this gluten-free, refined sugar-free treat is one you’ll return to again and again.