I cannot say that I do not like Carrot. Although I do not eat Carrot often, she always finds a place in the pot when I am cooking. I like it in mixed juice from the juicer, but I did not eat Carrot often in cakes. That’s why I decided this Easter to treat myself with this really delicious and very juicy carrot and coconut cake…this is the fifth day for me to eat this cake! Well, I think, you can have it fot a week without problem 🙂

This is my little test to see how long this cake stay fresh and juicy. Frosting is a perfect match for this cake, but you can eat it without it of course. I baked one piece of mixture in a little paper cake tin and this one we are eating for breakfast and afternoon tea time. It is very important to make this cake carefully, maybe to turn down little bit a temperature. As well as to put baking paper at the top of the cake after 20-25 minutes, otherwise it can be too dark. Well, enjoy my recipe, and for all of you who are going to bake it, I am here to help if you need little bit of written support 🙂

Recipe:

250g flour

30g baking soda

1 teaspoons cinnamon

½ teaspoons nutmeg

1 teaspoons vanilla extract

120g ground coconut, unsweetened

5 eggs

180g sugar

150g vegetable oil

500g finely ground carrots

125g raisins marinated in rum

Let’s bake it:

In a mixing bowl mix sugar and eggs. Add vegetable oil. In another bowl, mix together flour, baking soda, nutmeg, vanilla extract, coconut and cinnamon. Put dry ingredients into wet mixture and blend well. Add carrots and raisins until well blended.

Put the mixture in cake tin, 2/3 high. Bake approximately 40-50 min, 170 C.

Check with a wood stick is it baked (inserted into the middle comes out clean). If needed put, after 20-25 min, at the top of the cake baking paper. I would recommend you to try the mixture before baking, maybe you would like more vanilla, cinnamon or nutmeg.

For the frosting:

300g cream cheese

Lemon juice

100g powdered sugar

1 vanilla sugar

Place cream cheese and lemon juice in mixing bowl and mix well. Add powdered and vanilla sugar and mix again well.

Cut the carrot cake two times. With a spatula, evenly spread approximately 1/3 of frosting on the layer. Center second layer on the top of the first layer with top side down.

Again with a spatula, evenly spread approximately 1/3 of frosting on the layer. Center third layer on the top of the second layer with top side down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake.

Refrigerate until needed. Decorate the cake with Easter decoration.

– Croatian version –

Ne mogu reći da nisam ljubitelj mrkve. Iako je ne jedem često, ona uvijek nađe mjesto u loncu kada se dinsta neko varivo, volim je u miješanim sokovima iz sokovnika, ali nisam je često jela u kolačima. Zato sam si odlučila ovaj Uskrs darovati ovaj zaista prefini i vrlo sočni kolač od mrkve i kokosa koji jedem već peti dan. A sigurno će sočnost potrajati i punih tjedan dana, pa vam svakako preporučujem da isprobate ovaj recept.

Pravim mali test da vidim koliko dugo ostaje sočan i svjež. Testiran i na kolegama, uspješno položio :). Krema od sira odlično se slaže uz ovaj kolač, ali može i bez nje. Ja sam jedan dio smjese ispekla u maloj modli od papira pa ga jedemo bez fila, ujutro i poslijepodne uz kolač. Bitno je pažljivo ga peći i po potrebi malo smanjiti temperaturu, ali svakako staviti papir za pečenje nakon cca 20tak minuta pečenja, inače bi bio pretaman. E pa dobar tek, a svim hrabrim ženama i muškarcima koji se odluče ispeći ovu ljepoticu stojim na raspolaganju za dodatne informacije:):):)

Potrebno:

250g brašna (prosijati)

30g praška za pecivo

1 čajna žlica cimeta

Pola čajne žlice muškatnog oraščića

1 čajna žlica vanilije (mahuna vanilije)

120g kokos raspela

5 jaja

180g šećera

150g ulja

500g ribane mrkve

125g grožđica mariniranih u rumu

Postupak:

Jaja i šećer izmutiti mikserom te dodati ulje. U drugoj posudi pomiješati brašno, kokos, cimet, muškatni oraščić, vaniliju, prašak za pecivo. Obje smjese mikserom na najmanjoj brzini pomiješati. Dodati naribanu mrkvu i na kraju grožđice.

Kalup za pečenje napuniti do 2/3 visine i staviti peći na 170 C, 40-50 minuta, ovisno o pećnici.

Drvenim štapićem provjeriti je li pečeno. Po potrebi nakon 20-25 minuta pečenja staviti papir za pečenje preko kolača da ne potamni. S obzirom da ja kuham i pečem ponajviše po okusu, preporučam da probate tijesto prije pečenja, možda ćete htjeti više vanilije, cimeta ili muškatnog oraščića.

Za kremu od sira:

300g svježeg sira

Sok od limuna

100g šećera u prahu

1 vanilin šećer

Postupak:

Sir i linumov sok i koricu izmješati mikserom te dodati šećer u prahu i vanilin te dobro promiješati.

Svaki kolač prerezati dva puta i iskoristiti ukupno 3 dobivena koluta, a ostala pojesti nakon napornog dana uz šalicu kave ili čaja. Filovati kremom od sira.

Na vrh i okolo kolača također rasporediti kremu te ukrasiti po želji slatkim uskršnjim jajima ili ukrasima od fondana.