Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, carrot & coconut cake. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Carrot & Coconut Cake is one of the most well liked of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Carrot & Coconut Cake is something which I’ve loved my whole life.
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To get started with this recipe, we have to prepare a few ingredients. You can cook carrot & coconut cake using 19 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Carrot & Coconut Cake:
- Get 250 g plain flour
- Prepare 2 teaspoons baking powder
- Get 2 teaspoons bicarb of soda
- Prepare 1/2 teaspoon salt
- Take 3 teaspoons ground cinnamon
- Get 1 teaspoon ground nutmeg
- Prepare 250 g caster sugar
- Prepare 4 eggs (medium)
- Make ready 1 cup apple sauce
- Take 1/3 cup vegetable oil
- Get 500 g carrots (grated)
- Get 100 g dessicated coconut
- Make ready zest of an orange
- Get juice of 1 orange
- Get 75 g sultanas
- Prepare 50 g walnuts (chopped)
- Prepare For the ganache
- Get 200 g dark chocolate
- Get 150 g double cream
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Steps to make Carrot & Coconut Cake:
- Pre-heat oven to gas mark 4/180 degrees C/350 degrees F
- Grease & line a 23cm springform baking tin (square or round)
- In a large bowl beat the eggs & sugar together until pale and thick. Next, add the oil & apple sauce and mix well.
- Now add the flour, baking powder, bicarb of soda, salt, cinnamon, nutmeg, coconut, orange zest, sultanas & walnuts and mix thoroughly.
- Add the orange juice and beat through so it’s all well mixed. Finally, add the carrot and fold in well.
- Pour the mixture into the cake tin and pop into the oven. Bake for an hour or until a skewer comes out clean. Let it rest on the side for 15 minutes and then take out of the tin and transfer to a wire rack to cool completely.
- For the ganache, melt the chocolate in a bowl in a microwave. Just do this by blasting it for 30 seconds at a time a stirring until it’s all melted. Add the cream to the chocolate and whisk it until it’s all combined and thick. Cover evenly over the top of the cake, smooth some down the sides if you like too. Leave on the side to set, or even pop into the fridge for 30-45 minutes.
- Store in the fridge for up to 3 days.
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