Serves
12
Prep
25
mins
Cooking
50
mins
Spiced Carrot & Coconut Cake
Directions
Step 1
Pre-heat oven to 180C (160C fan-forced). Lightly grease a bundt pan.
Step 2
Place oil, eggs, yoghurt, sugar and orange rind in a large mixing bowl. Using electric beaters, mix until well combined. Fold in flour, coconut and spice.
Step 3
Add carrot to mixture, mixing well. Spoon batter into prepared pan and bake for 50 minutes. Allow to cool for 10 minutes in the pan before removing to a cooling rack to cool completely.
Step 4
For icing, whisk together all ingredients until smooth. Drizzle over cake and decorate with edible flowers.
Ingredients
- 1 cup sunflower oil
- 3 extra large eggs
- 1/2 cup natural yoghurt
- 1 cup raw sugar
- Finely grated rind of 1 orange
- 2 cups self-raising flour
- 3/4 cup McKenzie's Fine Desiccated Coconut
- 2 tsp McKenzie's Mixed Spice
- 3 carrots (approx. 300g) peeled and grated
- 1 cup icing sugar, sifted
- 1 tbs natural yoghurt
- 2-3 tsp orange juice
- Edible flowers for decorating
