| 300 gr. grated carrots | |
| 180 gr. brown sugar | |
| 250 gr. butter | |
| 250 gr all-purpose flour | |
| 40 gr. roughly chopped walnuts | |
| 30 gr. grated coconut | |
| 4 eggs | |
| 1 tsp ground cinnamon | |
| ½ tsp ground nutmeg | |
| 1. tsp baking powder | |
| 1 tsp baking soda | |
| Zest & juice from 1 orange | |
| Glaze: | |
| 125 gr white chocolate |
| 1. | Preheat the oven to 170ο. |
| 2. | Grate carrot and squeeze half a lemon on it. That way, you'll keep it fresh, for as long as you need to make the cake batter. |
| 3. | In a large bowl sift flour, baking powder, ground cinnamon, ground nutmeg, baking soda, walnuts and coconut. |
| 4. | Mix sugar and eggs in a stand mixer. Beat until fluffy. |
| 5. | Add melted butter and beat on low speed until creamy. |
| 6. | Add carrots, orange juice and zest. Mix with a spatula. |
| 7. | Add dry ingredients gradually. Mix softly until incorporated. |
| 8. | Grease a cake mold. |
| 9. | Bake for 55 - 60 minutes or until a toothpick comes out almost clean. |
| 10. | Allow to cool in pan about 15 minutes. |
| 11. | Transfer to a cooling rack until completely cool before frosting. |
| 12. | Melt chocolate in bain – marie (low heat). |
| 13. | Spread white chocolate on cake and enjoy! |
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