Coconut Carrot Cake

Ingredients list for Coconut Carrot Cake

• ¼ cup Desiccated coconut
• 2 medium Carrots grated
• + for dusting Refined flour (maida) 1¾ cups
• for greasing Butter 1½ cups +
• 1¾ cups Castor sugar (caster sugar)
• 2 Eggs
• 1 teaspoon Vanilla essence
• 1 teaspoon Baking powder
• a pinch Cinnamon powder

Method

1. Preheat the oven to 180°C. Grease a loaf tin with some butter and dust with some flour.
2. Cream the butter and castor sugar with the help of electric beater till light and fluffy.
3. Add the eggs, one by one and continue to beat. Add the vanilla essence and mix well.
4. Sieve together the flour, baking powder and cinnamon powder into a bowl. Add the carrots and coconut and mix well.
5. Add the flour mixture in the butter-sugar mixture and mix well into a batter.
6. Transfer the batter in the greased tin, put the tin in the preheated oven and bake for twenty-five to thirty minutes. Remove from oven, cool and demould.
7. Slice and serve.

Nutrition Info