Carrot Cake with Coconut Cream
12 servings
60 minutes
The best role of carrots, which is revealed here one hundred percent. Cinnamon, coconut and fresh orange juice help it in this. Vegetarian, but not at all dietary (vegetable oil is also fat), this dessert reveals the inner world of carrots in a way that, perhaps, even zirvak does not reveal a good pilaf.
1
Mix flour, baking powder, sugar, cinnamon, and salt in a bowl.
- Spelt flour: 240 g
- Sugar: 230 g
- Baking powder (raising agent): 5 g
- Salt: 2 g
- Ground cinnamon: 5 g
2
Soak the coconut flakes and cranberries in orange juice for a couple of minutes. Then combine them — along with the juice — with the dry mixture. Add walnuts, mix; then add grated carrot (leave about thirty grams), mix again. Pour in olive oil — and mix for the third time.
- Desiccated coconut: 35 g
- Dried cranberries: 60 g
- Freshly squeezed orange juice: 100 ml
- Crushed walnuts: 50 g
- Carrot: 230 g
- Olive oil: 120 ml
3
Fill the baking pan greased with butter with the dough. Bake for forty-five minutes at 140 degrees. Let it cool.
- Olive oil: 120 ml
4
For the cream, mix room temperature coconut cream and powdered sugar, whisking with a whisk.
- Coconut cream: 280 ml
- Icing sugar: 500 g
5
Spread cream over the cooled pie. Decorate with spirals of carrot grated on a mandoline.
- Carrot: 230 g
