Carrot and coconut cake is a soft, moist cake with a rich texture. Simple to prepare, it is perfect for breakfast or as a snack.
| 280 g carrots, finely grated | |
| 280 g all purpose flour | |
| 200 g sugar | |
| 16 g baking powder | |
| 4 eggs | |
| 180 ml sunflower seeds oil | |
| 1 lemon | |
| 100 g coconut flour | |
| to decorate | |
| 150 g icing sugar | |
| fresh lemon juice |
| 1. | In a bowl, sift the flour, baking powder and add a pinch of salt. Now add the sugar and mix. |
| 2. | Beat the eggs briefly in a bowl, add the juice and the rind of a lemon. Then add the oil, and pour everything on the dry ingredients. |
| 3. | Mix and finally add the carrots and coconut, pour into the mold covered with baking paper and cook at 180 ° C for about 55-60 minutes. |
| 4. | Once baked, cool about 15 minutes in the mold and then transfer to a wire rack. |
| 5. | Meanwhile prepare a glaze by mixing the icing sugar with two or three tablespoons of lemon juice depending on the desired fluidity. When the cake is cold, decorate it with the icing. Keet for three to four days tightly closed in an airtight container. |
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