Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, carrot & coconut cake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Carrot & Coconut Cake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Carrot & Coconut Cake is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have carrot & coconut cake using 19 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Carrot & Coconut Cake:
- Prepare 250 g plain flour
- Take 2 teaspoons baking powder
- Take 2 teaspoons bicarb of soda
- Prepare 1/2 teaspoon salt
- Prepare 3 teaspoons ground cinnamon
- Prepare 1 teaspoon ground nutmeg
- Take 250 g caster sugar
- Make ready 4 eggs (medium)
- Make ready 1 cup apple sauce
- Make ready 1/3 cup vegetable oil
- Prepare 500 g carrots (grated)
- Take 100 g dessicated coconut
- Get zest of an orange
- Get juice of 1 orange
- Prepare 75 g sultanas
- Take 50 g walnuts (chopped)
- Take For the ganache
- Make ready 200 g dark chocolate
- Get 150 g double cream
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Steps to make Carrot & Coconut Cake:
- Pre-heat oven to gas mark 4/180 degrees C/350 degrees F
- Grease & line a 23cm springform baking tin (square or round)
- In a large bowl beat the eggs & sugar together until pale and thick. Next, add the oil & apple sauce and mix well.
- Now add the flour, baking powder, bicarb of soda, salt, cinnamon, nutmeg, coconut, orange zest, sultanas & walnuts and mix thoroughly.
- Add the orange juice and beat through so it’s all well mixed. Finally, add the carrot and fold in well.
- 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.
- 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.
- Store in the fridge for up to 3 days.
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