Coconut Carrot Cake
Coconut Carrot Cake

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, coconut carrot cake. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Browse Our Range of Snacks at Holland & Barrett. Stir in the pineapple, carrots and coconut (batter will be thick). Beat the coconut oil and brown sugar in with a standard mixer until pale and fluffy.

Coconut Carrot Cake is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Coconut Carrot Cake is something that I have loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook coconut carrot cake using 11 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Carrot Cake:
  1. Make ready 1 cup Whole Wheat Flour
  2. Take 1/2 cup Powdered Sugar
  3. Take 3/4 cup Powdered Coconut
  4. Prepare 1/4 cup Powder coconut for garnish
  5. Make ready 1 cup Grated Carrot (2 medium sizes)
  6. Make ready 1/2 tsp Baking Soda or ENO
  7. Make ready 3/4 tsp Baking powder (1/2 + 1/4 tsp)
  8. Get 1/4 cup Oil
  9. Get 3/4 cup Milk
  10. Take 1/2 cup Mix chocolate chips
  11. Get 1 pinch salt

Finally stir in the carrots, pineapple, walnuts and coconut. The original recipe suggested a sunflower oil and that was what I used to take, but nowadays I prefer to use a more neutral tasting canola oil. The sunflower oil taste was good, but still I prefer to taste more the carrots, coconut and lemon than the oil. Baking powder: I always recommend using Dr.

Steps to make Coconut Carrot Cake:
  1. Toss 1 tsp of wheat flour with chocolate chips and keep it aside. - Dry roast coconut powder over medium heat on a nonstick for 5 minutes stirring continuously. - When it turns into little brown switch off the flame and keep it aside to cool down completely before adding.
  2. Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, salt twice and keep it aside. - Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth. - Now mix wet ingredients with dry ingredients, roasted coconut powder, grated carrot. Mix them well.
  3. Put batter into a greased pan. Sprinkle 1/4 cup of coconut powder, mix chocolate chips mix over cake and with help of spatula press gently. - Tab the cake pan on a countertop to release any large air bubbles. - Put cake pan into the preheated pressure cooker and bake it for 1 hour.
  4. Tips: - - Adjust sugar according to your taste. - Baking time may vary. - If cake batter looks dry, add 2- 4 tbsp of milk. - If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes.
  5. Pressure Cooker Method: - Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin.
  6. Important Notes: - - Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker. - Use a 5-liter pressure cooker. It should be big enough to hold the baking pan. - Baking Tin should be made of Aluminium.
  7. If baking tin comes into direct contact with the base of the pressure cooker, it can burn (overbake) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand. - No gasket and whistle are needed. Remove them before baking. - Don’t add water to the pressure cooker.
  8. How to Bake In A Pressure Cooker? - - Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. - Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). - Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid.
  9. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done. - If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. - Eggless Pressure Cooker Cake is ready.

Add coconut milk mixture, a little at a time, beating well after each addition. Spread buttercream over top of cooled cake, and garnish with reserved toasted flaked coconut and carrot curls. Stir in the flour, coconut and ¼ tsp salt. Add all ingredients for the vegan carrot cake in a bowl and stir well with a wooden spoon. Grease a loaf form and fill the cake batter into the form.

So that’s going to wrap it up for this exceptional food coconut carrot cake recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!