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Orange & Ginger Carrot Cake

A fresh twist on a classic, this carrot cake is made with St. Dalfour Orange & Ginger Fruit Spread for a bright citrus flavor with a hint of warmth. Moist, perfectly spiced, and naturally sweetened, it’s a standout dessert for spring and Easter celebrations.

Recipe courtesy of @feastingonfruit

 

INGREDIENTS

2 1/2 cups gluten-free flour
1/2 cup almond flour
2 tbsp coconut flour (or more gluten-free flour)
3 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
1 tsp ginger
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
3/4 cup cane sugar
3/4 cup brown sugar
1/2 cup avocado oil
1 cup almond milk
1 tbsp apple cider vinegar
2 tsp vanilla extract
1 1/2 cups grated carrots
3/4 cup chopped walnuts (optional)

Frosting
8 oz dairy-free cream cheese
1 cup vegan butter
4 cups powdered sugar
1 tsp vanilla
Pinch of salt

1 cup St. Dalfour Orange & Ginger Fruit Spread

INSTRUCTIONS

  1. Preheat oven to 350°F and grease three 6-inch round cake pans. Mix almond milk and apple cider vinegar, let sit 5 minutes, then add vanilla.

  2. In a bowl, combine all dry ingredients. Add oil and almond milk mixture, mixing until just combined. Fold in carrots and walnuts.

  3. Divide batter into pans and bake for 40–42 minutes. Cool completely.

  4. For the frosting, beat cream cheese and butter until smooth. Add remaining ingredients and mix until light and fluffy.

  5. To assemble, trim cake layers flat. Spread frosting around the edge of each layer and fill the center with St. Dalfour Orange & Ginger Fruit Spread. Stack layers, then frost the top and sides. Garnish as desired and enjoy.