Carrot & Coconut Cake.
You can have Carrot & Coconut Cake using 19 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Carrot & Coconut Cake
- Prepare 250 g of plain flour.
- You need 2 teaspoons of baking powder.
- Prepare 2 teaspoons of bicarb of soda.
- You need 1/2 teaspoon of salt.
- You need 3 teaspoons of ground cinnamon.
- You need 1 teaspoon of ground nutmeg.
- Prepare 250 g of caster sugar.
- You need 4 of eggs (medium).
- You need 1 cup of apple sauce.
- You need 1/3 cup of vegetable oil.
- You need 500 g of carrots (grated).
- Prepare 100 g of dessicated coconut.
- You need of zest of an orange.
- Prepare of juice of 1 orange.
- Prepare 75 g of sultanas.
- You need 50 g of walnuts (chopped).
- It's of For the ganache.
- Prepare 200 g of dark chocolate.
- It's 150 g of double cream.
Carrot & Coconut Cake instructions
- 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..
