Carrot Cake with Coconut

Simple preparation, great taste, and exceptional juiciness are the main features of this excellent cake. Who says carrots arent versatile?!

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 15

Ingredients

  • 200 g Butter, unsalted

  • 3 pieces Egg, fresh

  • 150 g Sugar, white

  • 1 teaspoon Vanilla, extract, imitation

  • 200 g Wheat flour, white, multi-purpose

  • 50 g Coconut, flakes

  • 2 teaspoons Baking powder

  • 0.25 teaspoons Salt, table

  • 200 g Carrot, fresh

Steps

  1. Grease a small deep baking dish (20 x 30 cm) well with butter. Preheat the oven to 180 degrees Celsius. Clean and thoroughly wash the carrots (peel or scrape them if necessary). Grate the cleaned carrots finely.

  2. Place a saucepan with butter on the stove and melt it slowly over low heat. Remove the saucepan from the heat and let the butter cool slightly.

  3. Once the butter has cooled, add the eggs, sugar, and vanilla extract to the saucepan. Mix well with a whisk to form a uniform mixture. Sift the flour into the mixture. Then add the coconut flour, baking powder, and salt. Mix well so that all the ingredients combine. Finally, fold in the grated carrots.

  4. Spread the batter evenly in the greased baking dish, smooth the top, and bake in the preheated oven for 30 to 40 minutes. The cake is done when the surface turns golden brown, and a toothpick inserted into the cake comes out clean.

  5. Remove the baked cake from the oven and let it cool completely. Once cooled, cut it into pieces of your desired size, serve on a plate, and enjoy.

Nutrition Information (Per 100g)

  • Calories: 410.7 kcal
  • Fat: 24.97 g
    • Saturated Fat: 15.74 g
  • Carbohydrates: 39.61 g
    • Sugars: 18.2 g
  • Protein: 5.78 g
  • Fiber: 0.49 g

Advice

Vanilla extract can also be made at home.