Carrot Cake with Coconut Crust
Baking and Desserts • European
Description
Recipe by Sarah Smith, head pastry chef at Sweet Treats Bakery.
Ingredients
- Walnuts 5 oz
- Coconut flakes 0 oz
- Coconut Milk 1 tablespoon
- Dates 0 oz
- Cinnamon 1 tablespoon
- Carrot 5 oz
- Cardamom to taste
- Vanilla extract 1 tablespoon
- Coconut Liqueur 5 fl oz
- Jerusalem Artichoke 1 tablespoon
Step-by-Step Guide
Step 1
In a food processor with an S-shaped blade, chop the walnuts and shredded coconut. Add the spices, dates, coconut oil, and grated carrot. Mix everything well until you achieve a very thick mixture. Shape the mixture into a ball and refrigerate for 30 minutes.
Step 2
Roll out the dough with a rolling pin to a thickness of about 8 mm. Cut out a 14-centimeter circle using a pastry ring. Repeat this process three times.
Step 3
In a deep bowl, combine the contents of 1 can of coconut cream and 1 tablespoon of Jerusalem artichoke syrup. Whip for 5–7 minutes until thick cream forms.
Step 4
Alternately layer the cream on the cake and place the next cake layer on top. Garnish with fresh berries and let it rest in the refrigerator for at least 2 hours.
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