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Serves
12
Prep
25
mins
Cooking
50
mins
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Spiced Carrot & Coconut Cake

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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
Icing
  • 1 cup icing sugar, sifted
  • 1 tbs natural yoghurt
  • 2-3 tsp orange juice
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Related Products


  • McKenzie's Fine Desiccated Coconut 500g

  • McKenzie's Mixed Spice 40g

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