(For 4-6 people) Preparation time 20 '- Cooking time about 40'
3 cups of grated Carrots
3 cups of Flour
1 cup of Sugar
2 tsp. of Baking Powder
1 tsp. of Baking Soda (Sodium Bicarbonate)
1/2 tsp. of Sea Salt
2 tsp. of ground cinnamon
1 cup of Sunflower Oil (or other neutral oil)
1 cup of grated dried Coconut
1 handful of blond Raisins
12 or 15 Hazelnuts coarsely broken
Juice of 1 Orange and 1 Lemon (or 2 oranges)
Squeeze the juice of the orange and lemon (or 2 oranges).
Grate the carrots and keep.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon and mix well with a wooden spoon.
Add the grated carrots, pour in the oil and mix again.
Add the orange juice then the coconut, the raisins and the chopped nuts. Stir everything with a wooden spoon to make it homogeneous.
Lightly oil an oven dish with a finger, sprinkle the bottom with a little flour, then pour in the mixture leveling the height with a spoon.
Preheat the oven to 350°F (medium-low heat) for 10’, then place the dish on the middle rack and leave for about 40 to 45’.
Check that the cake is cooked by inserting the blade of a knife and pulling out: there should be virtually no mark on the blade.
Let cool and enjoy!
You can add berries or whatever your imagination suggests...
Recipe contributed by Philippe Schell
Insert date: 2013-05-18 Last update: 2013-05-18
Recipe type > Desserts
Authors > Philippe Schell
Main ingredients > Recipes with carrot