This carrot cake is so good, I had to put the link here so I would be able to find it again. It is not difficult but does have a few extra steps compared to usual cake making, which you should do. I didn't have grated coconut but substituted half a box of coconut milk I had leftover, and supplemented that with the oil (i.e. instead of 200 grams of oil, I combined probably 125 ml coconut milk and 75 gr oil). These two ingredients make (and keep) the cake more moist than butter-based cake - I actually often bake cakes with coconut milk and it always works out delicious. You can actually also use very mild olive oil instead of sunflower to make it less unhealthy.
Enjoy :)
Sunday, October 12, 2014
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