Chocolate Coconut Carrot Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 cup flour
- 1 ½ cup sugar
- 1 cup oil
- 0.5 ½ cup orange juice
- 0.25 ¼ cup cocoa powder
- 0.5 ½ pack baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon vanilla sugar
- 4 egg (s)
- 2 cup (s) carrot (s), grated, approx. 3 pieces
- 1 ½ cup desiccated coconut
- 1 cup nuts, chopped
Print Recipe
Pin Recipe Instructions
- Original American cupcake (for tin), a larger coffee cup (volume approx. 250 ml) is used as a cup.
- Simply mix all ingredients (except for carrots, desiccated coconut and nuts) and stir well - about 5 minutes. Then mix in the carrots and desiccated coconut and spread the batter on the greased, floured baking sheet. If you like, you can sprinkle a cup of chopped nuts over the dough - but it tastes good without! Alternatively, you can mix the nuts into the dough instead of the flour.
- Bake at 175-180 ° C for 50-55 minutes.
- (A typical American cake actually needs a thick layer of frosting - usually consisting of a pack of powdered sugar, a mug of cream cheese (or sour cream), and enough butter until the icing is nice and creamy and greasy, tastes fantastic, but I do without it rather on the calories.)
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