Carrot & Orange Polenta Cake

Carrot & Orange Polenta Cake

This carrot polenta cake is naturally #glutenfree and is kept moist by the use of olive oil and carrots soaked in orange juice, the cake is then topped with a sweet orange cream cheese frosting. As with most cakes, it's best eaten on the day its made.



8 Slices
  1. 210 g grated carrot (approx. 4 carrots)
  2. 1 large orange, finely zested and juiced
  3. 150 mls olive oil
  4. 2 eggs
  5. 3 tbsp maple syrup
  6. 1 tsp pure vanilla essence
  7. 140 g polenta
  8. 1 tsp baking powder
  9. --
  10. 150 g full fat cream cheese
  11. 2 tbsp maple syrup
  12. 1 large orange, finely zested


  1. Pre-heat the oven to 190°C and line the base of a square cake tin with parchment paper. Lightly oil the sides of the tin with olive oil.

  2. In a medium sized bowl, combine the grated carrots, orange zest and orange juice. Mix well to ensure the carrots are evenly soaked and set to one side.

  3. In a separate large mixing bowl, whisk together the maple syrup, eggs, olive oil and vanilla essence.

  4. Slowly sift the polenta and baking powder into the liquid eggs mixture. Whisk continuously to avoid lumps.

  5. Once the polenta has been incorporated, stir in the carrots and orange mixture. Mix well so that the carrots are evenly distributed throughout the cake batter.

  6. Pour the batter into your cake tin and bake in the centre of the oven for approximately 30 minutes. When the cake is golden brown and an inserted skewer comes out clean, the cake is ready. Remove from the oven and allow to cool for ten minutes before turning out onto a wire rack for further cooling.

  7. When the cake is completely cool, whisk together the cream cheese, maple syrup and orange zest until it is thick and fluffy. Spread the frosting on top of the cake and serve.

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