Chocolate Coconut Carrot Cake

Summary

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

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Instructions

1. Original American cupcake (for tin), a larger coffee cup (volume approx. 250 ml) is used as a cup.
2. 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.
3. Bake at 175-180 ° C for 50-55 minutes.
4. (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.)