Helen Goh’s Brazilian-style carrot cake with coconut and ginger

Name: Helen Goh’s Brazilian-style carrot cake with coconut and ginger
Cook time: 1 h 30 min
Yield: 6-8
Cuisine: South American
Ingredients: 250g plain flour; 1½ tsp baking powder; ¼ tsp fine sea salt; 260g carrots (about 3 medium carrots, weighed after peeling), roughly chopped; 40g fresh ginger (weighed after peeling), roughly chopped; 250g caster sugar; 3 large eggs, at room temperature; 140ml coconut oil, melted and cooled until lukewarm or room temperature

Helen Goh

July 7, 2023

easyTime:1-2 hoursServes:6-8

Unlike the carrot cakes most of us are familiar with, this Brazilian-inspired version is made from pureed raw carrots, giving it a texture somewhere between a pudding and a cake.

In keeping with its Brazilian roots, I’ve resisted adding the warm, ground spices usually paired with carrot cake. The fresh ginger and coconut, however, are my non-traditional additions, the ginger providing a little kick to the subtly sweet carrot and the coconut lending a rich and nutty base note. I found the chocolate fudge commonly used to ice this bolo de cenoura heavy, so have plumped instead for a light, whipped cream.

Be aware that coconut yoghurt has a tendency to “split” when left to sit, so whip the cream just before spreading it on the cake. Or you can dollop it onto the plate alongside the slice.

Ingredients

250g plain flour
1½ tsp baking powder
¼ tsp fine sea salt
260g carrots (about 3 medium carrots, weighed after peeling), roughly chopped
40g fresh ginger (weighed after peeling), roughly chopped
250g caster sugar
3 large eggs, at room temperature
140ml coconut oil, melted and cooled until lukewarm or room temperature

For the cream topping

200g coconut yoghurt
200g whipping cream
1 tbsp icing sugar
1 tsp vanilla extract
30 coconut flakes, toasted, for sprinkling

Method

Step 1
Line the base and sides of a 20cm square cake tin with baking paper. You could also use a round cake tin or baking tray with a similar capacity.
Step 2
Sift the flour, baking powder and salt into a large bowl and set aside for now.
Step 3
Preheat the oven to 180C fan-forced (200C conventional). Place the carrots, ginger and sugar in a food processor or blender and process until smooth; the resulting puree will be quite runny. Add the eggs and coconut oil and blend for a few seconds to incorporate, then pour half of the mixture into the sifted dry ingredients. Using a silicone spatula, fold gently until almost combined, then add the remaining carrot mix and fold until fully incorporated.
Step 4
Scrape the batter into the prepared cake tin, then place in the oven and bake for 35-37 minutes or until a skewer inserted into the middle of the cake comes out clean. Remove the tin from the oven and place onto a cake rack to cool.
Step 5
When ready to serve, place all the ingredients for the icing, except the coconut flakes, into the bowl of a cake mixer. Using the whisk attachment, whip on medium-high speed until soft peaks form. Turn the cake out onto a serving plate, then spread the cream on top and sprinkle over the coconut flakes.