This apple, carrot and coconut cake post needed new photos! I made it for the first time right back in the beginnings of this blog, and since then a lot has changed. For the better. I know my way around my camera now! I have to admit when I first started blogging I knew NOTHING about photography.
Here’s the original post: I’ve been experimenting with cake of late. I’m kind of obsessed with moist cakes that contain unconventional combinations of flavours. This doesn’t disappoint.
I was a bit worried when I was making this, but it has been given official seals of approval from a number of people, young and old…so now it’s up to you to give it a try! The apple cooks down more than the carrot, so the coconut helps with the texture element of the apple that is lost a little in the cooking.
This cake is a treat (and a very yummy one at that). Sure it contains veggies, but I wouldn’t send it in a lunchbox unless there was a special reason. But, I would make it for an afternoon tea or the like. If you made it without the icing it would be less of a sugar hit.
You need a square 8″ cake pan for this. You will need to line it as this is a moist cake. I use silpat liners to line the cake pan, but you could easily use baking paper. Enjoy this for morning tea, afternoon tea, dessert and second dessert!
Now, if you need this to be dairy free…you could change the icing and make one using coconut cream and sugar. Then you’re set.
If you are a cake lover, I have some other cake ideas you can try:
- Ginger caramel cheesecake, a no-bake celebration cake
- Strawberry and lemon polenta cake
- Coconut and vanilla cake (with hidden beetroot)
Apple, carrot and coconut cake
- ½ cup coconut oil melted
- 1 cup sugar of your choice- brown or white
- 2 eggs
- 1 cup self raising flour
- 2 tsps cinnamon
- ¼ tsp salt
- 2 carrots peeled and grated
- 1 large red apple peeled and grated
- ¾ cup shredded coconut
- 125 gms cream cheese
- 1 ½ cups icing sugar
- 1 tsp vanilla paste.
- Preheat your oven to 180 degrees.
- Line the 8" cake pan.
- In a mixer combine the melted coconut oil, sugars and the eggs.
- Mix until it is thoroughly combined and smooth.
- Combine the self raising flour, cinnamon and salt.
- Add this in thirds to the mixer.
- Mix until well combined.
- Stir through the coconut, apple and carrot.
- Pour into the cake tin and spread it to the egdes.
- Bake for 25 minutes or until a skewer inserted in the middle comes out clean.
- Allow to cool 5 minutes in the pan then transfer to a wire rack.
- Cool completely before icing.
- Combine the icing ingredients and mix with electric beaters until smooth.
- Spread over the cooled cake.
- Store in the fridge and remove 5-10 minutes before serving.