Preheat the oven to 350ºF | 180ºC.
In a bowl, grate carrots, zest half the orange and set aside.
Squeeze the juice of the orange and set aside.
In a large bowl whisk the sugar with the oil for 2 minutes. Add the eggs until the batter starts to bubble.
Stir in the orange juice, grated carrots and orange zest.
Add the rice flour, almond meal, baking powder, salt, cinnamon and mix well. Fold in the blueberries.
Pour mixture in a lined 8×8inch | 20*20cm brownie pan.
Bake for 25-30 minutes. Let cool in the pan, unmold and serve.
The cake will usually keep well in an airtight container for up to 5 days but it also freezes well if you use fresh blueberries. Wrap the cake in a double layer of plastic wrap and a layer of foil and freeze for up to 3 months. To defrost the cake, unwrap it and leave at room temperature for 3-4 hours.