Julia from A slice of cherry pie invites us to bake an Easter Cake.
No Easter without a Carrot-Cake. Last year I made Mini-Carrot-Muffins. For the event I changed a common carrot cake recipe. I replaced almond by coconut and cream by coconut cream. A successful and tasty change!
Just one thing: Next time I would grate the carrots finer in order to have a nicer marble effect.
200 g butter
200 g sugar
1 pinch of salt
rind of 1 lemon, grated
100 g shredded coconut
300 g flour
2 ts baking powder
1 dl canned coconut cream
250 g carrots, finely grated
1 tb lemon juice
Preheat the oven to 180C.
Beat the butter, sugar, salt and lemon rind until they are light and fluffy.
Slowly add the eggs, beating well to incorporate each addition fully before adding more.
Fold in shredded coconut.
Sift the flour and baking powder together, then fold into the batter.
Pour half of the batter into a separate bowl.
Stir the coconut cream into one half of the batter, mixing well. In the other half stir carrots and lemon juice, mixing well.
Place first the coconut batter into the prepared pan, then cover with the carrot batter.
With a fork swirl marble cake batters gently to marbleize.
Bake for about 55 minutes. A skewer inserted into the center of the cake should come out clean.
Dust with icing sugar before serving.
This cake improves with age. Just like me ;-)
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