VEGAN

Carrot Cake with Coconut Crust

Baking and Desserts | European cuisine

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Recipe by Sarah Smith, head pastry chef at Sweet Treats Bakery.

Ingredients

Walnuts - 3.5 oz
Coconut flakes - 2.5 oz
Coconut Milk - 1 tablespoon
Dates - 0.4 oz
Cinnamon - 1 tablespoon
Carrot - 4.2 oz
Cardamom - to taste
Vanilla extract - 1 tablespoon
Coconut Liqueur - 7 fl oz
Jerusalem Artichoke - 1 tablespoon

Step by Step guide

Step 1

In a food processor with an S-shaped blade, chop the walnuts and shredded coconut. Add the spices, dates, coconut oil, and grated carrot. Mix everything well until you achieve a very thick mixture. Shape the mixture into a ball and refrigerate for 30 minutes.

Step 2

Roll out the dough with a rolling pin to a thickness of about 8 mm. Cut out a 14-centimeter circle using a pastry ring. Repeat this process three times.

Step 3

In a deep bowl, combine the contents of 1 can of coconut cream and 1 tablespoon of Jerusalem artichoke syrup. Whip for 5–7 minutes until thick cream forms.

Step 4

Alternately layer the cream on the cake and place the next cake layer on top. Garnish with fresh berries and let it rest in the refrigerator for at least 2 hours.