COCONUT CARROT CAKE

a classic carrot cake will win anyone’s heart over…especially on Easter

This recipe has a lil coconut for some extra ummpphh and because I lovveee coconut hehe

1 cup of flour

1 tsp of baking sods

pinch of Himalayan salt

1 tsp of cinnamon

1/2 tsp nutmeg

1/2 cup of olive oil

1/2 cup of brown sugar

1/4 cup of white sugar

1 tsp of vanilla

2 eggs

1 & 1/2 cups of grated carrot

1/2 cup desiccated coconut

1. Preheat the oven to 180C

2. Mix together your flour, baking soda. spices in a large bowl

3. In a separate bowl whisk together eggs, olive oil, vanilla and sugar

4. Fold the wet ingredients into the dry until no white but don’t over mix

5. Stir in coconut and carrot

6. Pour the batter into a lined cake tray

7. Bake for 25-35 mins, use a tooth pick to check

8. Allow to cool before icing

cream cheese frosting

1/2 block of cream cheese (room temperature)

1 cup of icing sugar

2 tbsp of whipping cream (can skip or use milk)

1. Beat the cream cheese until thick and creamy

2. Blend in 1/4 cup of the icing sugar at a time

3. Once all the icing sugar is added you can beat in the whipping cream to be light and fluffy. Alternatively if the cream cheese is too thick you can add a lil milk to make the icing thinner

4. Using a butter knife spread the icing over the cake

5. Decorate with some extra coconut and walnuts

6. Store in the fridge until serving