Recipe: A cake that has it all

This cake is really lovely, it’s got everything going for it, full of carrot and coconut with a tart lemon icing, it’s moist and delicious. It looks great and cuts well and it will keep well for three to four days if wrapped well. So get baking.
Recipe: A cake that has it all

Carrot, Cardamom and Coconut Cake by Mercy Fenton

Carrot, Cardamom and Coconut Cake

Cake ingredients

266 gr sugar

162 gr coconut oil

3 large free-range eggs

60 ml milk

2 tsp. vanilla extract

240 gr cream flour

1 tbsp. baking powder

I tsp. freshly ground green cardamom

Finely grated zest of three lemons

½ tsp. cinnamon

½ tsp. ground ginger

1 tsp. salt

260 gr grated raw carrot

60 gr desiccated coconut

Plus an extra 40 gr toasted coconut for the sides of the cake


  • Grease the base and sides of 2 spring form tins and line each with a disk of parchment.
  • Pre heat the oven to 180 C.
  • In a large bowl, mix together sugar, coconut oil, eggs, milk, lemon zest and vanilla extract.
  • In a separate bowl, combine flour, baking powder, cardamom, ginger, cinnamon, and salt.
  • Carefully fold dry ingredients into wet until mostly combined.
  • Fold in carrots and shredded coconut.
  • Share the batter between the two tins, spreading out to the sides of the tin and allowing a slight dip in the centre.
  • Bake for 30 minutes, or until a knife inserted in the centre of the cakes comes out clean.
  • Allow to cool completely before frosting.

Lemon Cream Cheese frosting


Juice of 3 lemons

Juice of 1 lime

15 gr sugar

200gr butter

200 gr full fat cream cheese

200gr icing sugar

Pinch of salt


  • Put the lemon and lime juice in a small pot and reduce to thick syrup.
  • Add the caster sugar and dissolve. Allow to cool fully.
  • Beat the butter and cooled lemon on high speed for one minute.
  • Next add the cream cheese and beat again until smooth.
  • Lower speed and add in icing sugar and a pinch of salt.
  • Beat until light and fluffy and fully combined.
  • Place the first layer of the cake onto a cake stand and then top with a heaping 1/3 of the frosting.
  • Spread to edges, smoothing evenly. Top with the second cooled cake.
  • Add remaining frosting to top and sides of cake, then use a cake scraper or flat cake knife to smooth frosting out around edges.
  • Coat the sides of the cake in the toasted desiccated coconut.

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