Carrot cake with coconut frosting
For the cake
- 400 g of carrots
- 70 g dates, pureed (instead of 200g cane sugar)
- 1 organic lemon
- 200 ml of oil (sunflower oil)
- 1 teaspoon cinnamon
- 1 packet of baking soda
- 400 g wholemeal flour
For the glaze
- 400 g coconut cream (no coconut milk), refrigerated for at least 12 hours in the refrigerator
- Maple syrup or agave syrup as a sweetener
Working time: about 20 minutes
Difficulty level: easy
First clean the carrots thoroughly and then finely grate. Squeeze out the lemon and grate the skin. Then gradually add the remaining ingredients and mix everything with a wooden spoon thoroughly. Then grease a springform pan and place in the oven at 180 degrees for 40-50 minutes. Thereafter, the cake should cool completely before it is released from the Springform.
While the carrot cake is cooling, preparation of the coconut glaze can begin. Fill the solid cream of coconut in a bowl. Then add the agave syrup / maple syrup in the desired amount and mix well. The glaze can then be applied to the cooled cake. If the glaze is not used immediately, it can first be stored in the refrigerator.
Tip: For a particularly fresh look, finely grated carrot pieces can be mixed with a little lemon and spread over the cake as a decoration. The lemon prevents the carrot pieces from turning brown. Or simply sprinkle with nuts.
Of course, there are many more options for toppings – just let your creativity run wild!
Athena studies Chinese & Economics at the University of Cologne. Having spent many years in China and Japan, she has developed an interest in holistic medicine. Based on her interest, Athena joined Sri Sri Tattva as a content writer, social media manager and translator.
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