Carrot Cake with Coconut Frosting

Name: Carrot Cake with Coconut Frosting
Yield: Makes 1 loaf (25 cm/10 inches)
Cuisine: American
Ingredients: ½ tsp cinnamon; 2 tbsp flour; 100 g (3½ oz) butter, softened; 200 g (7 oz) cream cheese (full fat); 4 eggs; 320 g (11¼ oz) carrots; 1 pinch salt; 80 g (2¾ oz) icing sugar (confectioner’s sugar); 2 tsp baking powder; Zest of 1 small organic orange, grated; Butter for the tin; About 75 g (2½ oz) coconut, shredded; 125 g (4½ oz) ground hazelnuts; 125 g (4½ oz) brown sugar; 125 g (4½ oz) ground almonds

Preparation info

Makes
1
loaf ( 25 cm )

Difficulty
Medium

Appears in

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

About

Anybody who has ever enjoyed a piece of delightfully moist carrot cake knows that sweet vegetables work extremely well in cakes. Our version contains plenty of hazelnuts and almonds and therefore needs almost no flour. The cream cheese frosting, with shredded coconut, takes this cake to an altogether new level.

Ingredients

For the dough

4 eggs
1 pinch salt
320 g (

Americas
United States
Dessert
Cake
Vegetarian
New York

Method

To make the dough, separate the eggs, add the salt to the egg whites and beat until stiff. Trim, peel and finely grate the carrots.

Preheat the oven to 180°C (350°F/Gas mark 4). Line the bottom of a loaf tin with baking paper and butter the edges. Combine carrots, egg yolks, ha