Here’s a super moist, low fat carrot cake recipe perfect for Easter or anytime of the year. This is made with a can of crushed pineapple which makes it very moist.
This is a wonderful moist cake that’s bursting with orange flavour in a way that you can only achieve using whole oranges – rind and all! Boiling the oranges removes the bitterness from the pith (white part). You still get the fainest whiff of bitterness in the finshed cake – but it’s actually pleasant and reminds you that you’re eating real oranges!