Carrot cake with coconut crust

4 servings

180 minutes

Recipe from Sasha Santalova, pastry chef at "They don't bake here.

Energy value per serving

• Calories: 454.1
• Proteins: 7.4g
• Fats: 42.8g
• Carbohydrates: 15.1g

Ingredients

• Walnuts: 100 g
• Coconut flakes: 70 g
• Coconut oil: 1 tbsp
• Dates: 10 g
• Cinnamon: 1 tsp
• Carrot: 120 g
• Cardamom: to taste
• Vanilla extract: 1 tsp
• Coconut cream: 200 ml
• Jerusalem artichoke syrup: 1 tsp

Cooking steps

1. In a food processor with an S-shaped blade, chop the walnuts and coconut flakes. Add spices, dates, coconut oil, and grated carrot. Mix everything well until a very thick mass is obtained. Shape into a ball and refrigerate for 30 minutes.

   Required ingredients:

   • Walnuts: 100 g
   • Coconut flakes: 70 g
   • Coconut oil: 1 tablespoon
   • Dates: 10 g
   • Cinnamon: 1 teaspoon
   • Carrot: 120 g
   • Cardamom:  to taste
   • Vanilla extract: 1 teaspoon

2. Roll out the dough to a thickness of about 8 mm. Cut a 14-centimeter circle with a pastry ring. Repeat this three times.

3. In a deep bowl, place the contents of 1 can of coconut cream and 1 tablespoon of Jerusalem artichoke syrup. Whip for 5-7 minutes until thick cream forms.

   Required ingredients:

   • Coconut cream: 200 ml
   • Jerusalem artichoke syrup: 1 teaspoon

4. Layer the cream on the cake and place the next layer. Decorate with fresh berries and let it rest in the fridge for at least 2 hours.