Carrot Coconut Cake with Lemon Frosting
Carrots were originally purple and yellow, not orange like the ones we commonly see today.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.
Carrot Coconut Cake with Lemon Frosting
Ingredients
Instructions
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Preheat the oven to 180°C (350°F) and grease a round cake pan.
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In a large bowl, combine the grated carrots, flour, shredded coconut, sugar, vegetable oil, eggs, baking powder, cinnamon powder, and salt. Mix well.
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Pour the batter into the greased cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
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In a small bowl, whisk together the lemon juice, powdered sugar, butter, and lemon zest until smooth.
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Once the cake has cooled, spread the lemon frosting evenly over the top.
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Allow the frosting to set for about 30 minutes before serving.
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Slice and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 18g28%
- 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.
