Carrot and coconut cake, a soft, delicious, and very easy-to-make dessert, perfect for breakfast and snacks. The batter is prepared in a few minutes, contains no butter or milk… all you need is a mixer to puree the carrots and a beater to whip the eggs. The cake is very soft and fragrant; you can leave it as it is, glaze it on top, or slice it in half and fill it as you wish. Try this recipe, it’s simple yet very delicious!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Seasonality: All Seasons
- Energy 298.66 (Kcal)
- Carbohydrates 37.76 (g) of which sugars 22.88 (g)
- Proteins 4.25 (g)
- Fat 15.82 (g) of which saturated 5.00 (g)of which unsaturated 10.12 (g)
- Fibers 1.49 (g)
- Sodium 60.11 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups carrots (peeled and trimmed)
- 1 2/3 cups all-purpose flour
- 1 1/4 cups grated coconut
- 3 large eggs (large)
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1 packet baking powder
- lemon zest
Tools
- Cake Pan 9-10 inch
- Mixer
- Beater
- Bowl
- Parchment paper
Preparation
Wash and peel the carrots, weigh the indicated amount, and cut them into chunks.
Put them in a mixer, add the vegetable oil and blend until you get a puree.
With the help of a beater, whip the eggs (whole) with the sugar and the grated zest of a lemon.
When they are fluffy and light, add the carrot puree and mix.
Then add the flour sifted together with the coconut and the baking powder.
Incorporate gradually, without creating lumps and without deflating the mixture.
Line the cake pan with parchment paper, or grease and flour it. Pour in the batter and level it.
Bake the cake in a static oven at 350°F for about 35 minutes.
Baking times vary depending on the oven and the pan used, always do the toothpick test before turning off the oven.
The carrot and coconut cake is ready, let it cool completely then sprinkle it with powdered sugar and grated coconut as desired.
Tips and Notes
The cake stays soft for 2-3 days, stored in a cake container.
You can omit the lemon zest or replace it with orange zest.
I used sunflower oil, but other types (peanut, corn…) are also fine. I do not recommend olive oil as it has a very strong flavor.
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