Orange-Carrot Cake with Coconut Cream

Orange-Carrot Cake with Coconut Cream

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

1. Peel and grate the carrots finely.
2. 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

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

1. 1. In a separate bowl, whisk the egg yolks, vegetable oil, orange juice, orange zest, and sweetener.
   2. Gradually fold in the grated carrots, coconut flakes, and sesame seeds.
   3. Add a pinch of salt and mix well.

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

Step 3: Bake the Cake

1. 1. Preheat your oven to 180°C (350°F).
   2. Grease a baking pan and sprinkle with a light dusting of flour or line it with parchment paper.
2. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool before applying the cream topping.

Step 4: Prepare the Coconut Cream

1. 1. In a small saucepan, mix the orange juice, carrot juice, tapioca starch, and egg yolk.

1. 1. Add the sweetener to taste.
   2. Cook over medium heat, stirring constantly, until the mixture thickens into a smooth cream.
   3. Let the cream cool before spreading it over the cake.

Step 5: Assemble and Serve

1. Spread the cooled cream evenly over the top of the cake.
2. Garnish with extra coconut flakes, sesame seeds, or a sprinkle of orange zest.
3. Serve and enjoy your slice of tropical-citrus bliss!