Mini Carrot Coconut Cakes

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Carrots and coconut makes a great combination. Never used them together before but when I saw this recipe , I was eager to give it a try. I used muffin pan & small cake pans as she mentioned in the recipe. A beautiful aroma filled my kitchen, while they were in the oven. They are good plain, but even better with the chocolate. If you are a coconut lover, like me, you'll love these :)

Mini Carrot Coconut Cakes

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Recipe from Taste of pearl city

Makes : 6 medium / 8 small cakes 

Ingredients :

• 50 gm. brown sugar
• 50 ml.  olive oil
• 2 eggs
• 60 gm.  all-purpose flour
• 3/4 tsp.  baking powder
• 1/4 tsp.  baking soda
• 40 gm.  dessicated coconut
• 1 medium sized carrot  (coarsely grated, about 1/2 cup)
• 1/2 tsp.  green cardamom seeds powder 

Method :

• Preheat the oven to 180 C.  
• Beat the sugar and oil in a large bowl.  
• Add the eggs and beat again until it looks fluffy.
• Sift the flour, baking powder and baking soda. Add to the egg mixture, add the dessicated coconut.
• Stir well to combine without any lumps.
• Finally add the carrot and cardamom powder. Mix well to combine.
• Spoon the mixture in greased muffin / small cake pans.  
• Bake in the preheated oven for 10 to 12 minutes or a skewer inserted comes out clean.
• Decorate with melted chocolate and dessicated coconut.

Sending this recipe to Tried and Tasted event originally started by Zlamushka, now organized by Lakshmi & this month hosted by Denny

Also sending this to Any One Can Cook - Series 12 event by Umm Mymoonah

Thank you for stopping by. Hope you enjoy the recipe!!!