Bea’s Carrot Coconut Cake
Carrot cake is believed to have originated from Medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 16.
Ingredients
- 250 gram Carrots
- 200 gram All-Purpose Flour
- 100 gram Shredded Coconut
- 150 gram Granulated Sugar
- 120 gram Vegetable Oil
- 2 unit Eggs
- 2 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Salt
- 1 teaspoon Vanilla Extract
- 200 gram Cream Cheese
- 100 gram Unsalted Butter
- 250 gram Powdered Sugar
- 2 teaspoon Lemon Juice
- 50 gram Desiccated Coconut
Instructions
- Preheat the oven to 180°C (350°F).
- Peel and grate the carrots.
- In a large bowl, mix together the grated carrots, all-purpose flour, shredded coconut, granulated sugar, vegetable oil, eggs, baking powder, baking soda, ground cinnamon, salt, and vanilla extract.
- Pour the batter into a greased cake pan.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool for 10 minutes in the pan.
- Transfer the cake to a wire rack and let it cool completely.
- In a separate bowl, beat together the cream cheese, unsalted butter, powdered sugar, and lemon juice until creamy and smooth.
- Spread the cream cheese frosting evenly over the cooled cake.
- Sprinkle the desiccated coconut on top for garnish.
- Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 370kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 45g15%
- Sugars 30g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.