Cake with carrots, coconut, and chocolate
- Vegetarian
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 45 min
- Serving: 6
- Cost: Low
PRESENTATION
The cake with carrots, coconut, and chocolate is a delicious, fragrant dessert that is also very easy to prepare! You won't need a stand mixer or a hand mixer, just a bowl and a simple hand whisk. The desserts are made with fresh grated carrots mixed directly into the batter, which add moisture and softness, allowing you to reduce the amount of fat without compromising the cake's structure... in fact, this recipe does not use butter! The coconut, in the form of flour, provides an exotic aroma and a slight chewiness that makes each slice more interesting. The cake is then glazed with an enticing dark chocolate ganache, which gives it a more elegant touch.
Perfect for a special snack, a rich breakfast, or simply to pamper yourself at any time of the day, the cake with carrots, coconut, and chocolate will win you over with its simple soul and unique taste!
If you love the carrot cake, don't miss out on these variations:
- Super Soft Carrot Cake
- Camilla Cake
- Carrot Cake
- Carrot and Limoncello Cake
- Egg-free Carrot Cake
INGREDIENTS
- for a 7-inch diameter springform pan
- Carrots 2 ¾ cups (300 g)
- Coconut flour 0.9 cup (100 g)
- Almond flour 1 ½ cup (150 g)
- Type 00 flour 0.4 cup (50 g)
- Sugar ¾ cup (150 g)
- Eggs 3
- Milk ¾ cup (180 g)
- Baking powder 3.8 tsp (16 g)
- Fine salt to taste
- For the glaze
- Fresh liquid cream 1.3 cups (300 g)
- Dark chocolate 6.2 oz (175 g)
- For decoration
- Coconut ⅓ cup (30 g) - shredded
How to prepare Cake with carrots, coconut, and chocolate
To prepare the cake with carrots, coconut, and chocolate, first crack the eggs into a bowl, then add the sugar 1 and mix with a whisk 2. Once the sugar has dissolved, continue stirring and add the milk 3.
Proceed with the almond flour 4, all-purpose flour, coconut flour 5, and baking powder 6. Mix well until you obtain a homogeneous mixture with a rustic texture.
Peel and grate the carrots 7, then add them to the mixture 8. Stir again, add the salt 9, and mix one last time.
Transfer the mixture into a 7-inch springform pan 10, previously buttered and lightly floured. Level the surface 11 and bake in a static oven at 355°F for 40 minutes 12. Remove from the oven, take the cake out of the pan, and let it cool.
Meanwhile, prepare the chocolate glaze: pour the cream into a saucepan 13 and bring to a boil. Off the heat, add the dark chocolate 14 and stir until completely melted 15. Then let it cool down to 105°F.
Place the cake on a rack, pour the chocolate glaze over the cake 16, and spread it evenly with a spatula 17. Decorate as desired with fresh coconut or coconut flakes 18.
For the best taste, let the cake rest in the fridge for at least an hour 19. Your cake with carrots, coconut, and chocolate is ready to be sliced 20 and served 21.