Carrot and coconut cake recipe

If you have wondered how to make a carrot and coconut cake, in recipegratis we have the answer. The recipe is very easy and this dessert will be ready in the blink of an eye. The carrot and spongy coconut cake is a sweet dessert by nature. You can do this cake with little sugar, with low calorie sugar or with some sweetener of your preference. A large carrot equals 3.4 grams of sugar according to a study by the United States Department of Agriculture. In fact, half a cup of cooked sliced ​​carrots has 2.69 grams of sugar. On the other hand, Coco gives us its sweetness thanks to its own sugar that we obtain naturally and that becomes more popular every day as a substitute for processed sugar. Enjoy combining the classic flavor of carrot cake with the tropical touch of coconut, a combination of amazing flavors that will not leave you indifferent. Continue reading and prepare with us this recipe of carrot and coconut cake.

Ingredients to make carrot and coconut cake:

1. Order all the ingredients in containers with the amounts required by the recipe of the coconut and carrot cake. Thus, lava, pela and the carrot. It spreads a piece of butter in a suitable mold suitable for oven and sprinkle some flour so that it is later demolished more easily. It also preheats the oven to 180 ºC.

2. Mix eggs with sugar. Beat well with rods or an electric blender until you have a homogeneous mixture.

Trick: Remember to use the sugar of your preference, either refined or a louder option. There is a wide repertoire: stevia, brown sugar, paper, coconut sugar or white sugar (refined).

3. Pour the soft butter and incorporate it to the mixture. To have it soft you have to leave it at least half an hour out of fridge. You can also beat it prior to the ointment point and integrate it into the composition. Another option is to incorporate butter at room temperature and mix. Whatever your choice, continue beating without stopping.

Trick: Using the butter to point is preferable, since the melted butter creates small variants in the recipe of the carrot and coconut cake.

4. Add the grated coconut little by little and continue beating to integrate it into the dough.

5. Incorporates the grated carrot and mixed with a wooden spoon making soft movements to distribute the carrot evenly throughout the dough.

6. Flour and yeast size by incorporating them into the composition little by little. Continues to remove with enveloping movements and always in the same direction. This step is important to obtain a carrot and spongy coconut sponge cake because it allows you to integrate air into the mass.

7. Once the dough is ready, the next step is to pour the mixture into the mold that you have previously prepared. Recognize the mold previously. Ours is 22 cm in diameter.

8. Bake the coconut and carrot cake for 30 minutes or until the cake is ready. Keep the temperature at 180 ºC and do not open the oven until it exceeds 30 minutes or your cake could be lowered. At the end of the baked time, remove the mold from the oven and let cool to room temperature for a few minutes before unmolding.

Trick: You can check if it is baked by clicking the center of the cake with a wooden stick. If it leaves clean it means that it is already.

9. When the carrot and coconut cake is no longer hot, you can unmold it and decorate it to taste. You can sprinkle icing sugar on or doing something more elaborate with any of these step by step:- Cake coverage for cakes

– Cheese Frosting

– Swiss meringue

10. Enjoy this delicious family dessert. As we promised, the combination of flavors presented by this recipe of carrot cake and grated coconut is really extraordinary. In addition, the result is a spongy and juicy cake. We hope your comments on this recipe and we also want to know your culinary creation. Share a photo of your version of this dessert with recipes, we wait for it with emotion!