Coconut and Carrots Cake

Cooked Recipe for coconut and carrots cake with yogurt cream for your easter brunch with family healthy snack for children low sugar bake
AuthorLaura
DifficultyBeginner

This coconut and carrots cake is perfect for your Easter Brunch, but also a healthy snack for your family and children. It is made with little brown sugar and flour and spiced up with ginger.

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Cooked Recipe for coconut and carrots cake with yogurt cream for your easter brunch with family healthy snack for children low sugar bake
Yields16 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins
 3 eggs
 150 g brown sugar
 120 g butter, melteduse sunflower seeds oil for a lactose-free cake
 100 g flourof your choice
 15 tsp cinnamon powder
 5 tsp ginger, grated
 1 tsp baking powder
 1 tsp baking soda
 5 tsp salt
 100 g coconut flakes
 200 g carrots, gratedabout 3 big carrots
Frosting
 1 tbsp coconut flakes
 200 g yogurtuse coconut yogurt for a lactose-free cake
 1 tbsp powder sugar
 Marzipan carrots and/or eggs to decorateoptional
1

Preheat your oven at 160C (fan). Spray a plumcake (about 1 liter) baking tin with oil or butter.

2

Separate the eggs, beat the whites until stiff.

3

Mix the yolks with the sugar and beat until creamy. Add the melted butter while mixing slowly. Pour in the flour, cinnamon, ginger, baking soda, baking powder, and salt and amalgamate well.

4

Use a spatula to add the grated carrots and coconut flakes. Finally add the egg whites to the dough, carefully mixing from the bottom to the top.

5

Pour the dough in the buttered baking tin. Bake for 35 Minutes, or until golden brown.

6

Let the cake cool down on a grate.

7

Mix the yogurt with coconut flakes and powder sugar and pour it over the cake before serving. Decorate with marzipan carrots and/or chocolate eggs, if you wish.
Enjoy!
Store in the refrigerator.

CategoryCuisine

Ingredients

 3 eggs
 150 g brown sugar
 120 g butter, melteduse sunflower seeds oil for a lactose-free cake
 100 g flourof your choice
 15 tsp cinnamon powder
 5 tsp ginger, grated
 1 tsp baking powder
 1 tsp baking soda
 5 tsp salt
 100 g coconut flakes
 200 g carrots, gratedabout 3 big carrots
Frosting
 1 tbsp coconut flakes
 200 g yogurtuse coconut yogurt for a lactose-free cake
 1 tbsp powder sugar
 Marzipan carrots and/or eggs to decorateoptional

Directions

1

Preheat your oven at 160C (fan). Spray a plumcake (about 1 liter) baking tin with oil or butter.

2

Separate the eggs, beat the whites until stiff.

3

Mix the yolks with the sugar and beat until creamy. Add the melted butter while mixing slowly. Pour in the flour, cinnamon, ginger, baking soda, baking powder, and salt and amalgamate well.

4

Use a spatula to add the grated carrots and coconut flakes. Finally add the egg whites to the dough, carefully mixing from the bottom to the top.

5

Pour the dough in the buttered baking tin. Bake for 35 Minutes, or until golden brown.

6

Let the cake cool down on a grate.

7

Mix the yogurt with coconut flakes and powder sugar and pour it over the cake before serving. Decorate with marzipan carrots and/or chocolate eggs, if you wish.
Enjoy!
Store in the refrigerator.

Coconut and Carrots Cake

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