FacebookCook
Preparation
in 50 minutes
Cooking
in 40 minutes
Temperature
180 °C
- Peel and chop the carrots into small pieces.
- Then, in a food processor beat the oil, eggs, chopped carrots and coconut milk.
- In a separate bowl, thoroughly mix all the flour, sugar and baking powder.
- Stir all ingredients in the food processor with a flat mixer for approx. 6 minutes at medium speed.
- Pour the batter into a 25cm greased and floured angel food tin.
- Bake in a pre-heated oven at 180°C for 40 min.
- Allow to cool and remove from tin.
Prepare the topping:
- Put all the ingredients in a pan and stir constantly on a medium heat until smooth.
- Decorate the cake pieces with the topping.
Ingredients
For the dough:
2
carrots, grated
300
g
200
g
sugar
2
eggs
200
g
coconut milk
120
g
oil
10
g
baking powder
For the topping:
100
g
coconut milk
70
g
powdered chocolate
or
70
g
cocoa powder
40
g
sugar
5
g
vanilla essence
Nutritional & Dietary
Gluten-free
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
Products
in this recipe
Related recipes
Other interesting articles
Schär is worldwide
Europe
Eastern Europe
USA, Canada and South America
Asia, Africa and other countries
International
