Carrot Cake with Coconut Cream
Baking and Desserts • European
Description
The best role of carrot is fully revealed here. Cinnamon, coconut, and fresh orange juice help it shine. Vegetarian, but definitely not diet-friendly (after all, vegetable oil is still fat), this dessert showcases the inner world of carrot in a way that perhaps even a good pilaf cannot.
Ingredients
- Spelt 10 oz
- Sugar 10 oz
- Baking Powder 0 oz
- Salt 0 oz
- Activated Baking Soda 0 oz
- Ground Cinnamon 0 oz
- Carrot 10 oz
- Freshly squeezed orange juice 5 fl oz
- Coconut flakes 0 oz
- Walnuts 0 oz
- Dried cranberries with sugar 0 oz
- Olive Oil 5 fl oz
- Coconut Liqueur 10 fl oz
- Powdered Sugar 20 oz
Step-by-Step Guide
Step 1
In a bowl, combine the flour, baking powder, sugar, cinnamon, and salt.
Step 2
Soak the shredded coconut and cranberries in orange juice for a few minutes. Then combine them — along with the juice — with the dry mixture. Add the walnuts and mix; then add the grated carrot (set aside about thirty grams) and mix again. Pour in the olive oil and mix for the third time.
Step 3
Fill the greased baking pan with the dough. Bake for forty-five minutes at 285°F. Allow to cool.
Step 4
For the cream, combine room temperature coconut cream and powdered sugar, and whisk together.
Step 5
Spread the cream over the cooled pie. Garnish with spirals made from carrots grated on a mandoline.
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