Carrot and Coconut Cake

Topped with a delicious chocolate glaze. What more can I say? ;)
This is my husband's favorite cake! Seriously, he'll pass a double chocolate layer cake any day for a slice of this Carrot & Coconut Cake. It is also one of my favorites as well, so needless to say that every time I bake one of these it is gone within the hour.

As you can see, it looks a lot different from the usual carrot cake with cream cheese icing, but I promise it's delicious, moist, chocolaty and coconuty all at the same time! Try it and you won't regret!
You don't like coconut? No worries, you can leave it out and the cake will still taste amazing.

Preparation time: 1:30 hrs

Level: Easy

Ingredients

Cake

• 350 g Clean & diced carrots (about 3 large ones)
• 300 g of Sugar
• 280 g All purpose flour
• 60g of Shredded coconut (unsweetened)
• 185 g Vegetable oil
• 4 eggs
• 1 tbsp of Baking powder
• 1/2 tsp of Salt

Chocolate Glaze

• 2 tbsp of Cocoa Powder
• 8 tbsp of Sugar
• 2 tbsp of Butter
• 4 tbsp of Milk

Preparation:

Using a blender, mix carrots (raw), sugar, oil and eggs together. In a separate bowl, sift flour, salt and baking powder and add shredded coconut.

Carefully blend in flour mixture into the wet one. Don't over mix  the batter. Pour it in a 25 cm (9,84 in) in diameter buttered and flour dusted pan and bake in a pre-heated 350 F (180 C) for about 30 minutes. 

Note: If using a regular blender, you might need to transfer the carrot mixture into another bowl before adding the flour mixture. 

Glaze:

Add all ingredients to a pan and bring it to a boil, mixing constantly. Once it boils, continue cooking for about 3 minutes more. Pour it over the still warm cake. 

Assemble suggestion:

Leave the cake in the pan, poke it several times with a tooth pick and pour the glaze over it. The glaze will infiltrate the holes and the sides of the cake. DELICIOUS! 

If you want to remove the cake from the baking pan, let the glaze cool down for a minutes before you pour it on top of the cake. The waiting time allows for the glaze to thicken up a bit and better glue itself to the cake. 


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