Moist Carrot Cake with Coconut Custard

Incredible cake without yeast, impossible to stop! Cake with fragrant moist carrot-based cakes with coconut custard. One of the most successful Lenten desserts I have ever tried. I recommend!
cook time: 2h
Isla Thatcher
Moist Carrot Cake with Coconut Custard

Nutrition Facts (per serving)

255
Calories
15g
Fat
28g
Carbs
3g
Protein

Ingredients (8 portions)

Basic:

Sunflower oil 0.5 tsp
Almond petals 2 tbsp

For the cakes:

Wheat flour 200 g
Salt to taste
Cinnamon 1 tsp
Saffron 0.5 tsp
Oranges 1.5 pc
Sugar 120 g
Vegetable oil 70 ml
Apple vinegar 30 ml
Carrot 80 g
Water 2 tbsp
Soda 1 tsp

For cream:

Coconut milk 400 ml
Potato starch 2 tbsp
Sugar 1 tbsp

Recipe instructions

Step 1

Step 1
Sift premium wheat flour through a sieve. In baking without yeast, sifting flour is especially important for the fluffiness of the future cake base. Add salt to enhance flavor and cinnamon. You can add a little saffron if desired. Stir the dry mixture and set aside for a while.

Step 2

Step 2
Prepare orange juice. For this I needed one and a half fresh oranges. You will need to remove the seeds from the juice. You can leave the pulp — this is not a problem here. Freshly squeezed juice can be replaced with packaged juice. In this case, you will most likely have to reduce the amount of sugar for the crust.

Step 3

Step 3
Add sugar to orange juice.

Step 4

Step 4
Then pour in vegetable oil and add apple cider vinegar. Mix the mixture thoroughly with a whisk until the sugar grains are completely dissolved.

Step 5

Step 5
Combine both mixtures (dry and liquid) in one of the larger bowls.

Step 6

Step 6
Mix the dough thoroughly with a whisk until smooth. You can use a mixer if the height of your bowl allows you to avoid splashing the dough.

Step 7

Step 7
Rinse the carrots under running water and remove the peel. Grate the vegetable on a fine grater and mix the dough with a whisk or spoon again. The recipe indicates the weight of already peeled carrots without waste.

Step 8

Step 8
In a separate bowl, dissolve baking soda in two tablespoons of filtered drinking water.

Step 9

Step 9
Immediately pour this mixture into the dough and stir immediately with a whisk. The soda will react with the vinegar, the dough will seem to sizzle slightly, and will increase slightly in volume before your eyes. This means that everything was done correctly.

Step 10

Step 10
This is the consistency your dough should have at the final stage.

Step 11

Step 11
Pour the dough into a mold pre-greased with a drop of sunflower oil. I have a silicone mold with a diameter of 18 cm. The inner diameter of the side height is 5 cm. Bake the cake for half an hour in an oven preheated to 180 degrees.

Step 12

Step 12
Exactly half an hour later I took out my cake and... it was completely raw in the middle! So I put it in the oven, reducing the temperature to 160 degrees for another 20 minutes. After this time, my cake was ready. But your cooking time may vary greatly due to the individual characteristics of your ovens, so rely on your oven. Check the readiness of the cake by carefully piercing it in the middle with a wooden toothpick.

Step 13

Step 13
Cool the cake slightly and remove from the mold. Place it on a wire rack to prevent the bottom from getting wet. I got such a beautiful fluffy and ruddy shortcake! The color resembles honey cake. By the way, if anyone knows why exactly the carrot cake gets such a stunning caramel color, please write in the comments!

Step 14

Step 14
Once completely cooled, cut the cake into two or three pieces as desired. Cover the cakes with a towel and let them rest for a while.

Step 15

Step 15
Letʼs prepare the Lenten cream. Pour the bulk of the coconut milk into a saucepan, reserving a couple of tablespoons to dissolve the starch. Bring the milk to a boil over medium heat.

Step 16

Step 16
Pour all the starch and sugar for the cream with two tablespoons of coconut milk. And stir so that there are no lumps left.

Step 17

Step 17
Add starch little by little to boiling milk and immediately mix the cream thoroughly. It will thicken very quickly, so it may clump together. Only intense but gentle stirring will help.

Step 18

Step 18
We won’t soak the cakes in anything; they already turn out moist. First! Lubricate the top, final cake layer with still hot cream so that it does not turn out that there is not enough cream for it. And decorate it as your imagination dictates. I sprinkled with almond flakes.

Step 19

Step 19
Assemble the cake on a serving plate, alternating layers and cream. The finished cake should sit in the refrigerator for at least a couple of hours before serving.

Additional rubrics

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