Carrot and coconut cake
Suggested material offered in store
300g carrots (grated)
175g grated coconut
2 tbsp baking powder
1 tsp vanilla extract
5 tbsp flour
Butter (to grease spring form)
Preheat your oven at 400°F. Place rack in the top of the oven.
In a large mixing bowl, mix together the coconut and the sugar.
Add the baking powder, vanilla extract, flour and grated carrots. Mix well.
In a small bowl, beat the eggs and add to the carrot mixture (you want a sticky consistency that is not too wet. If you use big eggs, add 1-2 tablespoons of flour.)
Grease and flour a 20cm spring from and fill it with the mixture. Place in the oven for 30-35 minutes.
Serve with mascarpone cream
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