Serves 8
Ingredients
Coconut Frosting
- 150ml coconut cream (cold)
- 1/8 cup icing sugar
Cake
- 60g caster sugar
- 100g brown sugar
- 170ml vegetable oil
- 2 eggs
- 1 tsp vanilla
- 60g whole grain flour
- 120g white flour
- 1 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 200g grated carrots (2 medium carrots)
- 3/4 cup chopped toasted walnuts
Instructions
Coconut Frosting
- Mix coconut cream for a minute or so until it starts thickening.
- Add icing sugar and mix for another minute.
- Leave aside in the fridge.
Cake
- Preheat oven to 170°C.
- Oil one 20cm or two 14cm cake tins.
- Mix sugar, oil and eggs until smooth.
- In another bowl, mix vanilla, flours, baking powder and spices.
- Add dry ingredients to the wet and mix until batter is smooth and thick.
- Add in grated carrots and walnuts and mix until combined.
- Bake for 45-50 minutes or until toothpick comes out clean.
- Leave to cool before cutting.
Assembly
- If the cake comes out domed, slice the top off slightly to level it out.
- Save the part that’s been cut off and crumble it up for topping.
- Cut the cake in half to form two layers.
- Spread half of the frosting onto the bottom half.
- Press the top half of the cake to stick and cover with the rest of the frosting.
- Sprinkle the cake crumbles on top.
- Chill for 15-20 minutes.