Carrot & Coconut Cake
Carrot & Coconut Cake

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, carrot & coconut cake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Carrot & Coconut Cake is one of the most well liked of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look wonderful. Carrot & Coconut Cake is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have carrot & coconut cake using 19 ingredients and 8 steps. Here is how you cook that.

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

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Instructions 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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