Coconut carrot cake
Coconut carrot cake
I take:
2 cups of flour or flour mix (spelled, millet, coconut flour)
1 P. baking powder
1 tbsp cinnamon, 1 pr. Salt
1 cup grated coconut
¾ cup cheap honey
¾ cup of rapeseed oil
¾ cup of yogurt, soy cream or almond milk
1 teaspoon vanilla or scraped vanilla pod
1 cup grated carrots, also goes with apples
Preparation:
Measure the dry ingredients first and stir in a bowl. Measure out 1 cup of grated coconut and place in a small bowl.
Then all liquid ingredients:
Measure the oil first, put in a bowl, then add honey, yogurt, vanilla and the carrots and stir. Stir this mix into the flour mixture, then fold in the grated coconut.
Pour into a greased tin box or silicone pan and bake at 200 g for 55 minutes. Possibly. Gar test.
