With carrots being a winter seasonal veggie, this is the perfect time to bake this cake and enjoy their natural sweetness in every bite along with your favourite hot beverage.
This Carrot Coconut Cake is a delightful twist on the classic carrot cake, packed with cozy cinnamon flavour, a hint of tropical coconut, and a satisfying crunch from the walnuts. It’s moist, flavourful, and perfect for any occasion—from tea-time treats to celebratory gatherings. Plus, it’s incredibly easy to whip up with simple steps and wholesome ingredients. Let’s bring this deliciously textured cake to life!
Ingredients
- 185 gms Maida
- 175 gms Sugar
- 175 gms Oil
- 50 gms Desiccated Coconut
- 2 Eggs
- 1 tsp Baking Powder
- ½ tsp Cinnamon Powder
- 1 tsp Vanilla Essence
- 2 ½ cups Grated Carrots
- Chopped Walnuts (Optional)
Method
- Start by beating the eggs until they’re light and fluffy.
- Pour in the oil and give it a good mix.
- Next, add the sugar and a splash of essence, and mix until everything’s smooth and combined.
- Gradually fold in the sifted flour, baking powder, cinnamon, and coconut—take it slow and steady for a perfect batter.
- Finally, toss in the grated carrots and crunchy walnuts, and gently mix until everything is just combined. Your batter is now ready to shine!
- Pour the batter into a dusted pan lined with parchment paper, spreading it evenly.
- Tap the pan gently on the counter to release any air bubbles.
- Bake in a preheated oven at 170°C for approximately 35 minutes.
- Check for doneness by inserting a skewer—it should come out clean.
- Once baked, remove from the oven and let it rest for 20 minutes before gently demoulding.
- Feel free to top it with some cream cheese frosting if you’re in the mood for an extra treat. But honestly, the wholesome flavours of this cake are so good, it doesn’t really need it!