Carrot Cake with coconut icing

Illustration appellation
  • Brouilly
Carrot Cake with coconut icing


  • 3 eggs
  • 100g sugar
  • 100g brown sugar
  • 120g butter, melted
  • 120g applesauce
  • 1 vanilla bean, seeds
  • 80g flour
  • 50g ground almonds
  • ½ sachet baking powder
  • 1 tsp cinnamon
  • 200g carrots, finely grated
  • 1 orange, zested
  • 80g pecans, finely chopped
  • 60g butter
  • 200g fromage frais
  • 120g icing sugar
  • 40g grated coconut


  • Step 1Preheat oven to 180°C.
  • Step 2In a mixing bowl, whisk the eggs with both the regular and brown sugar. Stir in the melted butter, applesauce and vanilla.
  • Step 3Sift the flour, ground almonds, baking powder and cinnamon onto the egg mixture, and whisk again.
  • Step 4Add the carrots, orange zest and pecans. Pour even amounts of the batter into two floured and buttered 25-cm springform cake tins.
  • Step 5Bake for 40 mins. Check baking with a toothpick. Allow to cool completely then turn out and remove from tin.
  • Step 6Meanwhile, whip the butter until white and creamy. Stir in fromage frais and sugar, beating until the mixture is nice and smooth.
  • Step 7Put the first sponge cake on a cake plate. Spread a thick layer of icing on top of it and place the second sponge cake on top. Cover the whole cake with the remaining icing and sprinkle with grated coconut. Store in a cool place until ready to serve.

Food and wine pairings
to taste

Veggie burgers
Veggie couscous
Sugar tartlets