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Apple, Carrot and Coconut cake
This apple, carrot and coconut cake is delicious and perfect for a sweet treat. From the gooey icing, to the super sweet and moist interior, it's the perfect cake!
5
from
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votes
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Course:
Desserts
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
20
pieces
Calories:
156
kcal
Author:
Kylie
Equipment
square 20 by 20 cm silicone cake tin
mixer
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Ingredients
Cake
▢
½
cup
coconut oil
melted
▢
1
cup
brown sugar
▢
2
eggs
▢
1
cup
self raising flour
▢
2
tsps
cinnamon
▢
¼
teaspoon
salt
▢
2
carrots
peeled and grated
▢
1
large red apple
peeled and grated
▢
¾
cup
shredded coconut
Icing
▢
125
gms cream cheese
▢
1 ½
cups
icing sugar
▢
1
teaspoon
vanilla paste.
Instructions
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.
Notes
This also works with half a cup of sugar, feel free to use less if your kids (and you!) don't want such a sweet treat.
Recipe video
Nutritional Information
Serving:
1
g
|
Calories:
156
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
9
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
25
mg
|
Sodium:
142
mg
|
Fiber:
1
g
|
Sugar:
11
g
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