This is a classic carrot cake recipe with the added goodness of coconut flakes. Perfect for snacking and great with tea.
Grease a 9 inch baking pan with vegetable oil or line 2 cupcake pans with 24 cupcake liners.
Pre-heat oven to 350 Degrees Fahrenheit or 176 Degrees Celsius.
Mix together flour, baking powder, baking soda, sugar, salt and cinnamon (or nutmeg) powder in a bowl.
Add in coconut flakes, shredded carrots, vegetable oil and apple sauce then mix until it forms a very thick paste.
Beat eggs and add in one at a time and beat with the mixture. The batter will get lighter and lighter as you do this.
Pour batter into greased baking pan or cupcake pans and place in oven to bake for about 30-45 minutes.
It is ready when an inserted toothpick comes out clean.
Allow to cool completely for about an hour then you can proceed with the frosting.
Place butter, cream cheese, icing sugar and vanilla extract into a bowl.
Beat with an electric mixer until it gets easily spreadable. Note that the more you beat it, the softer it becomes. If you do not have an electric mixer, place your butter and cream cheese out of the fridge for a while so they get to room temperature and become softer. Then use a spoon to mix everything together with the dry ingredients.
Spread frosting over cake then cut and serve.
Eat and enjoy your life!
In the place of apple sauce, you could use crushed pinneaples. To make apple sauce at home, simply peel and cut some apples, boil until soft then blend into a paste.
For those without access to coconut flakes, coconut sweet (a sweet snack made with shredded coconuts will be a good option). Otherwise, you could just use freshly shredded coconut.
You could add the sugar quantity for the cake batter and particularly for the frosting if you so wish. I do not have much of a sweet tooth so I tend to use less sugar while baking.