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Introduction:
This coconut carrot cake is a moist, tender, and slightly tropical twist on the classic carrot cake. The grated carrots add sweetness and moisture, while the coconut brings an irresistible texture. Perfect for any occasion, this cake is sure to delight your taste buds.
Ingredients:
For the Cake:
300 g grated carrots (about 2-3 medium-sized carrots)
200 g all-purpose flour
100 g shredded coconut (unsweetened)
100 g brown sugar
2 large eggs
100 ml vegetable oil
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 tsp vanilla extract
For the Frosting:
150 g cream cheese, softened
50 g butter, softened
100 g powdered sugar
1 tsp vanilla extract
A pinch of salt
How to Make:
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