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Cookie-carrot-cake

Cookie Carrot Cake

Warm carrot cake with a hint of spice and a cup of tea, can it get any better than that? Yes, it can! My version uses crushed coconut cookies to give it that lovely hint of coconut and a different depth of flavour to the ordinary carrot cake. If you are not a fan of cookies, substitute with chopped walnuts for a classic carrot cake recipe.

Warm carrot cake with a hint of spice and a cup of tea, can it get any better than that? Yes, it can! My version uses crushed coconut cookies to give it that lovely hint of coconut and a different depth of flavour to the ordinary carrot cake. If you are not a fan of cookies, substitute with chopped walnuts for a classic carrot cake recipe.
Cookie-carrot-cake

Ingredients

1 1/2 cups canola or sunflower oil
4 eggs
2 cups plain flour
1 cup sugar
2 tbsp cinnamon powder
1 tsp ginger powder
1 tsp salt
2 tsp baking soda
1/2 tsp nutmeg
1 tsp vanilla essence
3 cups grated carrots
1 pack NuVita Coconut Cookies, crushed
Icing sugar, for garnishing

Instructions

1
In a bowl, whisk together oil and egg.
2
Add plain flour, sugar, cinnamon, ginger powder, nutmeg, salt, baking soda and vanilla essence and mix until combined.
3
Fold in the carrots and cookies. Pour the batter into a 9 inch cake pan greased and lined with baking paper.
4
Bake in a preheated oven at 175C for 45-50 minutes or until a toothpick inserted into the centre of the cake comes out clean. Once cooked, let cool in the cake pan, then remove the cake on a wire rack and cool for another 20 minutes.
5
Garnish with a dusting of icing sugar. Slice and serve.
    • Maryann.
    • March 6, 2018
    Reply

    Such a simple and easy-to-follow recipe. I can’t wait to try it out.
    Thank you!!

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Pika Chakula
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