Carrot Cake

Such a carrot cake will be a wonderful dessert or “snack”, it is good and convenient to eat it at breakfast or lunch. Try the carrot cake recipe and treat yourself to your health!

Cook: 50 mins

Servings: 12

Ingredients

Directions

Preheat oven to 180 degrees. Place 1 cup shredded coconut on a baking sheet and cook until golden brown (about 5 minutes).
Combine sugar, butter, orange juice, vanilla and eggs. Add baking powder, baking soda, allspice and salt. Add flour, stir. Add carrots, nuts, and remaining ¼ cup coconut.
Grease (or cover with baking paper) 12 muffin tins. Pour the dough into molds.
The carrot cake is baked for about 25 minutes (check the readiness with a toothpick – it must be clean). Cool the muffins. Combine cream cheese, icing sugar and vanilla extract (use immediately or refrigerate in an airtight container for up to 5 days). Brush each carrot cake with this icing. Garnish with toasted coconut. Bon Appetit!

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