Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, carrot & coconut cake. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Carrot & Coconut Cake is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Carrot & Coconut Cake is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook carrot & coconut cake using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Carrot & Coconut Cake:
- Make ready 250 g plain flour
- Prepare 2 teaspoons baking powder
- Take 2 teaspoons bicarb of soda
- Get 1/2 teaspoon salt
- Take 3 teaspoons ground cinnamon
- Get 1 teaspoon ground nutmeg
- Take 250 g caster sugar
- Take 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
- Prepare zest of an orange
- Prepare juice of 1 orange
- Make ready 75 g sultanas
- Get 50 g walnuts (chopped)
- Make ready For the ganache
- Take 200 g dark chocolate
- Take 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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