Carrot and coconut cake

Carrot and coconut cake

Suggested material offered in store


300g carrots (grated)

175g grated coconut

125g sugar

3 eggs

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

100g plain yogurt
100g mascarpone
1/2 vanilla bean
4-5 tablespoons of maple syrup
Beat with a mixer mascarpone, yogurt and vanilla. Add maple syrup to taste.


8 servings.

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