Carrot and coconut cake recipe
Ingredients - Scant ¾ cup/160 g soft Butter - 1 cup/200 g Demerara Sugar - 2 tsp ground Cinnamon - 1 tsp ground Ginger - ½ tsp ground Cardamom - 1 finely
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Ingredients
- Butter: Scant ¾ cup/160 g soft
- Sugar: 1 cup/200 g Demerara
- Cinnamon: 2 tsp ground
- Ginger: 1 tsp ground
- Cardamom: ½ tsp ground
- Orange Zest: 1 finely grated
- Salt: 1 tsp
- Egg: 4
- Yogurt: ½ cup plain
- Carrots: 14 oz/400 g
- Wheat Flour: 3¼ cups/400 g whole
- Baking Powder: 4 tsp
- Creme Fraiche: 1 cup
- Sugar: 2 tbsp confectioners’
- Coconut: 1¼ cups/100 g
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