Carrot Cake Lamingtons
This is a delicious moist cake that makes surprisingly good Lamingtons. Vaguely healthy lunch box treats, afternoon tea or anytime munchies. This recipe uses Australian cup sizes
Ingredients
- 4 whole large eggs
- 250 ml oil ( veg rice bran, macadamia)
- 1 teaspoon vanilla
- 200 gm caster sugar
- 100 gm brown sugar
- 2 teaspoons baking powder
- 2 teaspoons bicarbonate of soda
- 340 gm plain flour
- 1 teaspoon cinnamon
- 300 gm carrot grated
Icing
- 400 gm coconut shredded
- 100 gm coconut desicated
- 200 gm white chocolate chopped
- 50 gm butter chopped
- 400 ml coconut milk 1 can
- 1/2 teaspoon vanilla
Instructions
- Spray and line a rectangular the tin (30 cm x 20 cm / 12 x 8 in) with baking paper. 170 C/ 340 F. Or a bit lower for fan forced
- Put the dry ingredients into a big bowl and whisk
- Mix the wet ingredients ( oil, eggs, vanilla)
- Pour the wet and dry together and add the carrot
- Stir well till combined.
- Pour the batter into the lined tin. Bake for 1 hour ( test at 50 minutes). Cool completely
- Cut the cake into 24 even sized pieces. Chill well.
- Put the chopped white chocolate into a bowl with the chopped butter. Heat the coconut milk to just below boiling point and pour over the chopped white chocolate mixture, add vanilla and stir till melted. ( or stir over a double boiler till just melted). Cool the mixture to room temperature
- The mixture needs to be runny enough to be able to dip the cake into without pulling it apart. It shouldn't be thick enough to spread. If it is too thick add a bit more coconut milk, water or milk. Easy does it Tiger a bit at a time. The chocolate mixture should soak into the cake a little and be thin enough to roll off the cake .
- Mix the two coconuts together and put a third at a time onto a plate or tray. Dip the cake into the chocolate mix and then into the coconut. Roll well to cover. Replenish the coconut as you go along. Coconut will get a bit clumpy at times. Just press it onto the sides of the Lamingtons.