Orange-Carrot Cake with Coconut Cream

Table of Contents

Ingredients

For the Cake:

Carrots: 4, grated

Coconut Flakes: 4 tablespoons

Sesame Seeds: 2 tablespoons

Vegetable Oil: 50 ml (neutral in flavor)

Egg Whites: 3

Egg Yolks: 2

Juice of 1 Small Orange

Sweetener: To taste (options include honey, stevia, or sugar)

Salt: A pinch

Orange Zest: From 1 orange

Juice from Grated Carrots

For the Cream:

Juice from 1 Small Orange

Tapioca Starch: 1 tablespoon (or 2 tablespoons rice flour)

Egg Yolk: 1

Sweetener: To taste

Prep Time, Cooking Time, and Total Time

Prep Time: 20 minutes

Cooking Time: 30 minutes

Total Time: 50 minutes

Instructions

Step 1: Prepare the Carrots

Peel and grate the carrots finely.

Squeeze the grated carrots gently to extract their juice. Set the juice aside for later use in both the cake and the cream.

Step 2: Mix the Cake Batter

In a mixing bowl, beat the egg whites until stiff peaks form. Set aside.

In a separate bowl, whisk the egg yolks, vegetable oil, orange juice, orange zest, and sweetener.

Gradually fold in the grated carrots, coconut flakes, and sesame seeds.

Add a pinch of salt and mix well.

Gently fold in the whipped egg whites, being careful not to deflate them.

Step 3: Bake the Cake

Preheat your oven to 180°C (350°F).

Grease a baking pan and sprinkle with a light dusting of flour or line it with parchment paper.

Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool before applying the cream topping.