Carrot & Coconut Cake

Hey everyone, it's Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Carrot & Coconut Cake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Carrot & Coconut Cake is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. Carrot & Coconut Cake is something that I've loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Carrot & Coconut Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Carrot & Coconut Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Carrot & Coconut Cake is 16 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Carrot & Coconut Cake estimated approx 1 hour.

To begin with this recipe, we have to first prepare a few ingredients. You can have Carrot & Coconut Cake using 19 ingredients and 8 steps. Here is how you cook that.

Carrot cake. The cookbooks are awash with them. The internet recipe sites are awash with them too. Every baker, chef and home cook seems to either have a recipe for them or have one that has been passed down through the generations. To be honest there’s not much to choose between them, but I have an issue with the majority; oil. Nearly every carrot cake recipe I have ever come across seems to use an inordinate amount of vegetable oil. It makes my toes curl, not because of my eating disorder, just because I actually can’t stand the idea.

I’ve tried some of these recipes and they vary in success. Some of have been an absolute flop, turning out as a mass of oily gunk that’s fit only for a well bagged place at the bottom of the bin. Of those that have fared better they still either have that unmistakable back taste of oil or leave that oily residue on the plate or at the bottom of the fairy cake paper. Again, it makes me uneasy. Yes, my disorder does come into play these days, but it really isn’t all about that. It’s just not right for a cake!

So I set about coming up with a recipe of my own, something that would definitely be a carrot cake, that wasn’t just a carrot sponge and that had something else, something unique about it. I’m not going to lie, this has taken me a lot of time, a lot of failures and a lot of patience. However, I am happy (actually, delighted) to have finally come up with a recipe I’m proud of. It DOES have oil in but only a very small amount!

Ingredients and spices that need to be Get to make Carrot & Coconut Cake:

1. 250 g plain flour
2. 2 teaspoons baking powder
3. 2 teaspoons bicarb of soda
4. 1/2 teaspoon salt
5. 3 teaspoons ground cinnamon
6. 1 teaspoon ground nutmeg
7. 250 g caster sugar
8. 4 eggs (medium)
9. 1 cup apple sauce
10. 1/3 cup vegetable oil
11. 500 g carrots (grated)
12. 100 g dessicated coconut
13. zest of an orange
14. juice of 1 orange
15. 75 g sultanas
16. 50 g walnuts (chopped)
17. For the ganache
18. 200 g dark chocolate
19. 150 g double cream

Instructions to make to make Carrot & Coconut Cake

1. Pre-heat oven to gas mark 4/180 degrees C/350 degrees F
2. Grease & line a 23cm springform baking tin (square or round)
3. In a large bowl beat the eggs & sugar together until pale and thick. Next, add the oil & apple sauce and mix well.
4. Now add the flour, baking powder, bicarb of soda, salt, cinnamon, nutmeg, coconut, orange zest, sultanas & walnuts and mix thoroughly.
5. Add the orange juice and beat through so it’s all well mixed. Finally, add the carrot and fold in well.
6. 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.
7. 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.
8. Store in the fridge for up to 3 days.

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So that's going to wrap this up for this exceptional food Simple Way to Prepare Award-winning Carrot & Coconut Cake. Thank you very much for your time. I'm sure you can make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!