Some weeks ago we went to Borough Market and had this amazing Carrot Spice Cake with coconut. Decided to give it a go and, last weekend, baked my own! It wasn’t exactly as the one from the market but it was really good and moist inside.
I baked a cake with some cream cheese frosting and some plain cupcakes. Both were delicious! The recipe under is solely for one cake.
Carrot Spice Cake
- 150 g of flour
- 1 tea spoon of baking powder
- 3/4 tea spoon of baking soda
- 1 tea spoons of ground cinnamon
- 1/2 tea spoon of ground nutmeg
- 225 g of sugar
- 2 eggs
- 3/4 cup of vegetable oil
- 275 g of carrots
- 1/3 tin of crushed pineapple (total used: 144 g net)
- 100 g of chopped walnuts (reserve some to decorate)
- 40 g of flaked coconut
- Pre-heat the oven at 170ºC.
- In a bowl mix the flour, the baking powder, the baking soda, the cinnamon and the nutmeg.
- In a large bowl mix the sugar with the eggs and the oil. Add the flour mix, stirring well.
- Peel the carrots and grate them thinly. Add it to the batter.
- Add the pineapple, the walnuts and the coconut and mix well.
- Grease a cake tin (20 cm / 8”) with butter and sprinkle with flour. Pour the cake dough into the tin and cook in the oven for approximately 35 minutes. Note that the cake will be quite moist inside and will gain some additional consistency after cooling down.
- Serve simple or with some cream cheese frosting (recipe under).
Cream Cheese Frosting
- 9 tbsp of cream cheese
- 3 tbsp of butter at room temperature
- 12 tbsp of icing sugar
- 1 tea spoon of vanilla essence
- crushed walnut and flaked coconut to decorate
- In a bowl mix the cream cheese, the butter, the sugar and the vanilla. Whisk well until you get a smooth and glowing frosting.
- When the cake has completely cooled down, using a spatula, cover the top of the cake with the frosting. You can be creative here!
- Sprinkle the frosting with some crushed walnuts and flaked coconut.