If you're a carrot cake fan, you're probably used to making this Anglo-Saxon cake with almond or hazelnut powder. But have you ever tried to make it with shredded coconut? This recipe, improvised one day when I had no other ingredient at my disposal, turned out to be delicious! Here is the recipe in pictures of the coconut carrot cake.
Here are the ingredients needed to make a coconut Carrot cake for 6 to 8 people:
50 g flour
1 packet of baking powder
125 g of grated coconut
a pinch of salt
2 eggs
100 g wholemeal sugar (or coconut sugar)
5 cl of olive oil
250 g finely grated carrots
half a tonka bean, grated
a teaspoon of cinnamon
a sachet of vanilla sugar
a knob of butter for the mold
Coconut Carrot cake is a fairly easy cake to make.
1- Peel, wash and finely grate 2 or 3 carrots. Set aside.
Copyright : Audrey Vautherot
2- Sift together the flour and yeast in a large container. Add the pinch of salt, the grated tonka bean and the grated coconut.
3- In another bowl, whisk the whole eggs with the wholemeal sugar until the mixture becomes frothy.
Copyright: Audrey Vautherot
4- Add the beaten eggs to the dry ingredients, then add the olive oil and the grated carrots last. Mix well.
Copyright: Audrey Vautherot
1- Preheat your oven to 180°C.
2- Pour the batter into a buttered cake pan.
3- Mix the cinnamon and vanilla sugar, then sprinkle the raw cake with this fragrant sugar before baking.
Copyright : Audrey Vautherot
4- Bake the coconut carrot cake for about 40 minutes at 180°C.
Copyright: Audrey Vautherot
5- Let it cool completely before unmolding and slicing.
Copyright : Audrey Vautherot
6- You can serve this cake with a scoop of vanilla ice cream.
Copyright: Audrey Vautherot
Author Audrey on 20 October 2023
Gastronomy and Food : Food
Author Audrey on 06 December 2022
Gastronomy and Food : Food