Description
A delightful cake combining the sweetness of carrots and coconut with a hint of cardamom, topped with a sticky honey drizzle.
Ingredients
Scale
- 1 1/2 cups (180g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 1/4 cup (60ml) honey
- 2 large eggs
- 1 cup (100g) grated carrot
- 1/2 cup (50g) desiccated coconut
- 1/2 tsp vanilla extract
For the cardamom drizzle:
- 1/4 cup (60ml) honey
- 1/2 tsp ground cardamom
Optional toppings:
- Toasted coconut flakes
- Chopped nuts
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan by greasing it and lining the bottom with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and cardamom.
- In a large mixing bowl, cream together the butter, brown sugar, and honey until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the grated carrot, desiccated coconut, and vanilla extract.
- Fold in the dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 35-40 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
- Prepare the cardamom drizzle by mixing honey and ground cardamom in a small bowl.
- Once the cake has cooled slightly, drizzle the cardamom mixture over the top and let it soak in. Optionally, garnish with toasted coconut flakes or chopped nuts before serving.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- For vegan, use flax eggs, coconut oil, and maple syrup instead of honey.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Carrot Cake, Coconut Cake, Sticky Cake, Cardamom Drizzle, Baking