Carrot cake with cream cheese icing, topped with fresh toasted Tongan coconut
This carrot cake has the most beautiful toasted 100% fresh Tongan coconut topping on cream cheese icing, decorated with fresh hand picked flowers from my garden.
|4 cups||Grated carrot|
|2 cups||Brown sugar|
|1 cup||Olive oil|
|2 tsp||Vanilla essence/extract|
|3 cups||Wholemeal flour|
|1 handful||Toasted coconut|
|1 medium||Lime zest|
|1 medium||Lime juice|
|1 cup||Canned crushed pineapple|
|1 large||Banana, mashed|
|1 tsp||Sea salt|
|3 tsp||Baking soda|
|1 tsp||Baking powder|
|1 cup||Chopped nuts|
|¼ tsp||Ground cloves|
|1 small handful||Dried mango, Chopped|
- Preheat oven to 180 degrees. Lightly grease the pan.
- Mix together carrot, brown sugar, oil, eggs & vanilla.
- Add all dry ingredients and mix till blended. Stir in nuts.
- Frost with cream cheese. Top with fresh Tongan toasted coconut, chopped almonds & dry mango.