Coconut Carrot Cheese Cake Recipe

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Directions

• Preheat the oven at 180°C exactly 15 min before baking and grease the loaf pan and dust some flour over it.
• Grate carrots and keep it aside and in a bowl sift flour, baking soda, baking powder and salt and mix it well and keep the dry ingredients aside.
• Whisk brown sugar with coconut oil until light and fluffy and add cream cheese and whisk on medium speed for 2 to 3 min.
• Combine eggs and flour and please don't use an electric beater now fold the mixture with a spoon or spatula.
• Add grated carrots and fold it again and add desiccated coconut leave some coconut flakes for the topping and fold the batter nicely.
• Add raisins, cashews, almonds and essence and if the batter is too thick then add a little water if required.
• Pour the batter over the greased pan and top the batter with some coconut flakes and give a nice tap to the pan.
• Bake in a preheated oven at 170°C for about 50 to 60 min or until the toothpick comes out clean.
• Allow the cake to cool down and gently un mold the pan and serve the cake chill or warm.

• The coconut flakes on top of the cake gives a nice crunch to the cake.
• Adding almonds and cashews are optional however it gives a nice nutty flavor to the cake.
• Please don't over bake or under bake this cake
• One more important tip don't over mix the batter. 

Also, Read Easter Moist Cake Recipe

Meghna Nath