- 1½ cups plain flour or 210 g, sifted
- 1 cup caster sugar or 200 g
- 1 teaspoon ground cinnamon
- 1½ teaspoons baking powder
- ¼ teaspoon ground nutmeg
- 1½ teaspoons vanilla powder
- 3 tablespoons MAGGI Coconut Milk Powder
- ¾ cup butter or 150 g, melted
- 4 eggs
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 2 medium carrots or 250 g, peeled and grated
Coconut and Carrot Cake
INGREDIENTS
Coconut and Carrot Cake with
Coconut and Carrot Cake with 
- 1½ cups plain flour or 210 g, sifted
- 1 cup caster sugar or 200 g
- 1 teaspoon ground cinnamon
- 1½ teaspoons baking powder
- ¼ teaspoon ground nutmeg
- 1½ teaspoons vanilla powder
- 3 tablespoons MAGGI Coconut Milk Powder
- ¾ cup butter or 150 g, melted
- 4 eggs
- 1 tin Nestlé® Sweetened Condensed Milk or 397 g
- 2 medium carrots or 250 g, peeled and grated
NUTRITIONAL INFORMATION
Coconut and Carrot Cake with
Coconut and Carrot Cake with
- Energy 566 (Kcal)
- Protein 10 (g)
- Carbohydrate 78 (g)
- Total Fat 24 (g)
HOW TO PREPARE
Coconut and Carrot Cake with
Coconut and Carrot Cake with
1
In a large bowl, combine flour, caster sugar, cinnamon powder, baking powder, nutmeg powder, vanilla powder and MAGGI Coconut Milk powder.
2
Add the melted butter, eggs and NESTLÉ Sweetened Condensed Milk and mix well.
3
Add the grated carrots to the mixture and mix well.
4
Turn the mixture into a greased 22cm cake pan.
5
Bake in a 175°C preheated oven for 45 minutes or until a skewer inserted in the middle comes out clean.
6
Turn onto a wire rack to cool before serving.
REVIEWS
Coconut and Carrot Cake with
