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

Method:

• 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

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

Method:

• 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.