Carrot, Hazelnut & Coconut Cake

A community recipe by noreta

Not tested or verified by Nigella.com

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Introduction

I LOVE carrot cake! I found a great recipe in a cook book I have and made a few alterations to make it really nutty, and the coconut adds an extra special touch. This recipe makes a big cake which is really moist and totally yummy if I do say so myself. I hope you try it and would love to hear your comments!

Ingredients

Serves: 12

Metric Cups

For the Cake

350 grams wholemeal flour
1 teaspoon baking powder
225 grams brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
350 grams carrots (finely grated)
100 grams desiccated coconut
200 grams hazelnuts
200 millilitres vegetable oil
3 eggs (beaten)
milk

For the Icing

200 grams cream cheese
½ teaspoon vanilla extract
150 grams icing sugar

For the Cake

12 ounces whole wheat flour
1 teaspoon baking powder
8 ounces brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
12 ounces carrots (finely grated)
4 ounces unsweetened shredded coconut
7 ounces hazelnuts
7 fluid ounces vegetable oil
3 eggs (beaten)
milk

For the Icing

7 ounces cream cheese
½ teaspoon vanilla extract
5 ounces confectioners' sugar

Method

Carrot, Hazelnut & Coconut Cake is a community recipe submitted by noreta and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Pre-heat oven to 180 degrees. When heated toast hazelnuts for 10 to 12 mins until golden. (If skins are on they will go almost black - when done the skins will rub off).
Place in a bag when cooled and bash with rolling pin or something hard and heavy until roughly crushed.
Mix all dry ingredients in a bowl holding back some hazelnuts for garnish. Mix together wet ingredients, add to dry ingredients and mix. Add enough milk to give the mixture a fairly sloppy consistency.
Pour into a large greased cake tin and bake @ 180 degrees for about 50 mins or until a skewer comes out clean. This much mixture could also be divided between 2 2lb loaf tins. Once cooked leave to sit for 10 mins before trying to turn out.
For the icing combine the cream cheese (I prefer the low fat as it's less cheesy) with icing sugar and vanilla extract. Once the cake has cooled spread the icing over the top and garnish with desiccated coconut and the leftover hazelnuts.

Pre-heat oven to 180 degrees. When heated toast hazelnuts for 10 to 12 mins until golden. (If skins are on they will go almost black - when done the skins will rub off).
Place in a bag when cooled and bash with rolling pin or something hard and heavy until roughly crushed.
Mix all dry ingredients in a bowl holding back some hazelnuts for garnish. Mix together wet ingredients, add to dry ingredients and mix. Add enough milk to give the mixture a fairly sloppy consistency.
Pour into a large greased cake tin and bake @ 180 degrees for about 50 mins or until a skewer comes out clean. This much mixture could also be divided between 2 2lb loaf tins. Once cooked leave to sit for 10 mins before trying to turn out.
For the icing combine the cream cheese (I prefer the low fat as it's less cheesy) with confectioners' sugar and vanilla extract. Once the cake has cooled spread the icing over the top and garnish with unsweetened shredded coconut and the leftover hazelnuts.