Wednesday, March 5, 2014

Caramelised Carrot Coconut Cake Recipe

Caramelised Carrot Coconut Cake

Caramel flavor with soft carrots and coconut is divine.

This cake takes a bit more time and effort since a caramel is first prepared, carrots cooked in it and the mixture cooled. But it is well worth the extra time and effort.

1 cup flour
½ cup sugar
1 cup grated carrots
½ cup desiccated coconut
½ cup butter (I used a mixture of butter and oil)
2 eggs
50 ml milk
¼ teaspoon cinnamon
¼ teaspoon salt
  teaspoons baking powder

1.      Grease or line with baking paper a 20cm square baking tin or a loaf tin
2.      Add ¼ cup sugar and 1 tablespoon water to a saucepan. Bring to the boil and cook on high heat until the sugar turns dark red. Don't let it burn!
3.      Add carrots and butter and cook over low heat until the carrots becomes soft. This will take about 15-20 minutes. Puree the mixture (optional). Let the mixture cool completely
4.      In a bowl beat ¼ cup sugar and eggs until the sugar dissolves and the mixture turns pale. Add to the carrot mixture together with milk and coconut and beat well.
5.      Sift the flour, cinnamon, baking powder and salt. Fold the flour mixture into the carrot mixture.
6.      Pour the batter into the tin and bake at 180°C/360°F until done, about 35-45 minutes. A skewer inserted in the middle of the cake should come out clean

Caramelised Carrot Coconut Cake


  1. It sounds a bit more complicated than I thought, but really fantastic at the same time. Thank you for a wonderful idea!

    1. No problems, the extra step requires a bit more time/effort, but well worth it

  2. We always enjoy a good carrot cake and like your addition of coconut. Cheers!

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