Cake #62 - Carrot and Coconut Cake

Wednesday Natural Ingredient / Healthy Cake - Carrot and Coconut Cake.

When you think about cakes made of natural ingredients, at some point you have to make a carrot cake. Despite of the fact that only rabbits eat carrots, like my younger son said at the age of four. 

After that he has eaten carrots, though. Fresh carrots in his school lunchbox and carrot sticks dipped into a blue cheese dip at dinner. But he does not eat carrot cake. No idea why. Is it because I once made a carrot cake which was quite spicy? Or is it simply because mixing healthy snacks with sweet treats would be suspicious? Like an evil plot - you think you are eating a lovely cake but actually you are eating a healthy vegetable disguised as a cake? 

Carrot and Coconut Cake

3 eggs

250 ml sunflower oil

500 ml plain flour

500 ml granulated sugar

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

2 tsp ground cinnamon

1 tsp ground ginger

1/2 teaspoon ground nutmeg

2 tsp vanilla sugar

200 ml dessicated coconut

200 ml chopped nuts

500 ml finely grated carrots (about 3 to 4 medium carrots)

100 ml creme fraiche

1. Preheat oven to 175 C / 350 F and grease and flour a 2-litre bundt cake pan.

2. Mix together eggs and sunflower oil.

3. In another bowl, mix together all dry ingredients.

4. Beat all together and fold in grated carrots and creme fraiche.

5. Pour into the pan and bake in the oven for about 45 minutes.

6. Let the cake cool and sieve some icing sugar on before serving.