Coconut Carrot Cake A simple vanilla cake batter folded with desiccated coconut and carrots and baked! This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 14 Nov 2016 in Recipes Course New Update Main Ingredients Desiccated coconut, Carrots Cuisine Fusion Course Desserts Prep Time 6-10 minutes Cook time 26-30 minutes Serve 4 Taste Sweet Level of Cooking Easy Others Non Veg 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 Preheat the oven to 180°C. Grease a loaf tin with some butter and dust with some flour. Cream the butter and castor sugar with the help of electric beater till light and fluffy. Add the eggs, one by one and continue to beat. Add the vanilla essence and mix well. Sieve together the flour, baking powder and cinnamon powder into a bowl. Add the carrots and coconut and mix well. Add the flour mixture in the butter-sugar mixture and mix well into a batter. 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. Slice and serve. Nutrition Info Calories 3330 Carbohydrates 39.7 Protein 182.4 Fat 271.1 Other Fiber Fiber- 13.7gm #Baking powder #Butter #Carrots #Castor sugar (caster sugar) #Cinnamon powder #Desiccated coconut #Eggs #Refined flour (maida) #Vanilla essence Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article