Ginger – Macadamia – Coconut – Carrot Cake!
Carrot cake is believed to have originated from medieval carrot puddings in Europe, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 120 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Ginger – Macadamia – Coconut – Carrot Cake!
Ingredients
Instructions
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Preheat the oven to 180°C (350°F). Grease and flour a cake pan.
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In a large bowl, combine the grated carrots, all-purpose flour, granulated sugar, shredded coconut, chopped macadamia nuts, ground ginger, baking powder, baking soda, and salt.
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In a separate bowl, whisk together the vegetable oil, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until well combined.
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Pour the batter into the prepared cake pan and smooth the top. Bake for 40-45 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 the meantime, prepare the cream cheese frosting. In a mixing bowl, beat the cream cheese and unsalted butter until smooth. Gradually add the powdered sugar, lemon juice, and lemon zest, and continue beating until the frosting is creamy and well combined.
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Once the cake has cooled, spread the cream cheese frosting evenly over the top and sides of the cake.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 50g17%
- Sugars 30g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
