Carrot, Ginger and Coconut Cake

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.

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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.

Buen provecho!

Carrot, Ginger and Coconut Cake Recipe

Carrot, Ginger and Coconut Cake Recipe: Anything is made better with coconut and ginger, two of my favorite ingredients. Try this re-invention of a classic.

5 from 1 vote

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Course: Dessert

Cuisine: Fusion

Keyword: easy

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6 -8 servings

Calories: 403kcal

Recipe Author: Clara Gonzalez

Ingredients

For cake

• 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

For decorating

• 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

Instructions

For cake

• 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.

For decorating

• 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.

Tips and Notes

How finely your carrot is grated will change the texture of the cake. Finely-grated carrot will produce a denser, chewier cake, a coarsely-grated carrot will yield a looser cake.

Nutrition

Calories: 403kcal | Carbohydrates: 53g | Protein: 5g | Fat: 22g | Saturated Fat: 18g | Sodium: 145mg | Potassium: 367mg | Fiber: 5g | Sugar: 31g | Vitamin A: 5345IU | Vitamin C: 2.1mg | Calcium: 63mg | Iron: 2.1mg