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+ servings
a square carrot and orange cake cut in squares
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4.67 from 3 votes

Carrot and Orange Cake with Blueberries

Fragrant, moist and tender Low FODMAP Carrot and Orange Cake with blueberries. A healthy recipe made with fresh ingredients.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: Low Fodmap
Keyword: blueberries, cake, carrots, orange
Servings: 12 slices

Ingredients

  • 7.9 oz | 225g carrots (3 medium)
  • Zest of 1/2 an orange
  • 1/2 cup | 120ml freshly squeezed orange juice (from 1 orange)
  • 1/2 cup | 125ml olive oil
  • 1/2 cup | 130g brown sugar
  • 2 eggs
  • 1 cup | 150g white rice flour
  • 1 oz | 30g almond meal
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup | 80g blueberries

Instructions

  • 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.