Carrot and Coconut Cake
Photo courtesy of Brian Sheehan.
- 12 Ounces sugar
- 1/2 Cup vegetable oil
- 1/2 Cup coconut oil
- 3 eggs
- 9 Ounces AP flour
- 2 Teaspoons baking soda
- 2 Teaspoons baking powder
- 3 Grams ground ginger
- Salt, to taste
- 12 Ounces carrots
Mix sugar, oil, and eggs to a smooth paste using an electric whisk or a stand mixer
Sift together dry ingredients and add to paste
Fold in grated carrots until combined.
Line your 8 inch cake ring with parchment paper on the base and around the sides.
Pour mix into prepared cake ring.
Bake at 400 degrees F for around 8 to 10 minutes and a deep color is achieved.
Test to see if carrot cake is cooked by inserted a skewer or small knife into center, then removing – if it comes out clean it is ready, if not cook for longer.