The Coconut Carrot Cake: A Gourmet Recipe

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.

Ingredients

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

Preparation

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.

Cooking

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.