Nothing like a slice of this spiced Carrot, Ginger and Coconut Cake to go with your coffee and this one is like none you've tried.
This weekend Ilana came over for tea and carrot cake. Now we talk about other things (like how we seem to be getting old for no reason whatsoever). And while my husband complained that this cake needed more sugar, Ilana agreed with me that it was just fine.
We are in-tune like that.
The ingredients in this cake are nothing unusual, but the combination takes it to another level. I don’t know you, but ginger and coconut are some of my favorite food ingredients.
Another thing I love about it is how easy it is to make. You don’t need any rare tools, or slave over it for hours, which makes it perfect to save on short notice.
Friends will love it, and you’ll be asked to make it often afterwards.
Carrot, Ginger and Coconut Cake Recipe
- 1 cup of flour
- 2 tablespoon of ginger powder
- 1 1/2 teaspoon of cinnamon
- 1 1/2 teaspoon of baking powder
- 1/4 teaspoon of salt
- 2 eggs
- 1/2 cup of brown cane sugar
- 1/4 cup of coconut oil
- 1 1/2 cup of grated carrot (see notes)
- 1 cup of coarsely-grated coconut
- Oil spray for mold
- 1/3 cup of grated coconut for decoration
- 1/3 cup of powdered sugar
- 1/4 teaspoon of vanilla extract
- 1/2 teaspoon of coconut milk
- Heat oven to 300 ºF [150 ºC].
- Whisk together flour, ginger, cinnamon, baking powder and salt. Set aside.
- Beat eggs and brown sugar over medium speed until the mixture is a paler color.
- Pour the oil into the mixture while still beating.
- Add the flour mixture and whisk until mixed well.
- Fold in coconut and carrot using a spatula.
- Spray with oil a small (4-6 cups) bundt cake mold.
- Pour the batter into the mold and bake for 25 minutes, or until a knife inserted in the middle comes out clean. Remove from the oven and cool to room temperature. Don’t turn off the oven and proceed to next step.
- Place the coconut for decoration in a baking tray and bake until it turns golden brown. Remove from the oven and let it cool down to room temperature. Set aside.
- Mix the powdered sugar with the vanilla extract and coconut milk. It should be very thick but pourable. Add a few more drops of coconut milk if needed.
- Pour this mix on the cake, top with the toasted coconut.
- Serve at room temperature.