Chocolate Coconut Carrot Cake

Ingredients for 1 servings:

• 2 cups flour
• 1 ½ cup(s) sugar
• 1 cup(s) oil
• ½ cup(s) orange juice
• ¼ cup(s) cocoa powder
• ½ pack of baking powder
• 1 tsp salt
• 1 tsp cinnamon
• 1 tsp vanilla sugar
• 4 eggs
• 2 cup(s) carrot(s), grated, about 3 pieces
• 1 ½ cup(s) desiccated coconut
• 1 cup(s) nuts, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Chocolate Coconut Carrot Cake

Original American cupcake (for a baking sheet), use a larger coffee mug (approx. 250 ml capacity) for the cup. Simply combine all ingredients (except carrots, desiccated coconut, and nuts) and stir well for about 5 minutes. Then stir in the carrots and desiccated coconut and spread the batter onto a greased, floured baking sheet. If you like, you can sprinkle about a cup of chopped nuts over the batter—but it’s delicious without! Alternatively, you can mix the nuts into the batter instead of the flour. Bake at 175-180°C (350-350°F) for 50-55 minutes. (A typical American cake should also have a thick layer of frosting—usually consisting of a packet of powdered sugar, a tub of cream cheese (or sour cream), and enough butter to make the frosting nice and creamy. It tastes fantastic, but I’d rather skip the calories.)