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lunes, 18 de noviembre de 2013

Carrot and coconut cake

This cake is very easy to make and kids love it. It is also healthy, as it uses little sugar - the carrot is a good sweetener by itself - and while made ​​with whole wheat we get a good dose of fiber.


300 grams / 10.58 oz of grated carrot
300 grams / 10.58 oz of grated coconut
2 eggs
100 grams / 3.53 oz of cane sugar
100 grams / 3.53 oz  of wheat flour
A spoonful of sodium bicarbonate

Beat the two eggs in a bowl and add all ingredients. When the mixture looks nice and smooth, pour it into a mold of aluminum or silicone - the first well greased with butter and flour - and then put in the oven.
Preheat oven to 190 degrees C / 374 º F and enter the mold for half an hour. The cake is done when it is visibly golden and a toothpick comes out completely dry.

Could not be easier !

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