Coconut Carrot Easter Cake
Carrots in desserts were popularized during World War II when sugar was rationed, and carrots were used as a natural sweetener.
This is vegetarian recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Coconut Carrot Easter Cake
Ingredients
Instructions
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Preheat the oven to 180°C.
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Grate the carrots and set aside.
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In a large bowl, mix together the all-purpose flour, desiccated coconut, brown sugar, vegetable oil, eggs, baking powder, ground cinnamon, vanilla extract, and salt until well combined.
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Fold in the grated carrots.
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Pour the batter into a greased and floured cake pan.
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Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
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Remove the cake from the oven and let it cool in the pan for 10 minutes.
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Transfer the cake to a wire rack to cool completely.
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In the meantime, prepare the cream cheese frosting by beating the cream cheese, butter, powdered sugar, and lemon juice together until smooth and creamy.
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Once the cake has cooled, frost the top and sides with the cream cheese frosting.
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Sprinkle the shredded coconut on top of the frosting.
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Serve and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 14g22%
- Total Carbohydrate 45g15%
- Sugars 28g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
