| This recipe is liked by 2 person(s). |
|
Carrot cake with coconut
Nb persons: 0
Yield: 1 16.5-cm cake (6.5 in)
Preparation time:
Total time:
Source:
| Yesterday was the 3 1/2 birthday of my second daughter (we make half-birthday parties in my family - it's a long story). I made a carrot cake with what I had on hand and ended up using some coconut flakes to complete the ground almond. That was the best carrot cake I ever ate! Here is the exact recipe: | |
| 3 | egg |
| 120 g | sugar |
| rind of 1 | lemon |
| 120 g | almonds, grated |
| 30 g | unsweetened flaked coconut |
| 150 g | carrot |
| 1/2 tsp | cinnamon |
| 30 g | flour |
| cake decoration, I use usually marzipan carrots, but didn't have any... | |
Cream together egg yolks, lemon rind and sugar. Peel and grate the carrots, fold in the eggs with the almonds and coconuts. Add flour and cinnamon.
Fold in the stiff egg whites. Fill the dough into a buttered spring form. Bake for 45 minutes at 190 C or until a toothpick inserted in the center comes out clean.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.