Carrot Cake with Walnuts and Coconut Milk

Ingredients

• 1½ cups fine sugar
• 2 tablespoons peanut butter
• 1 cup vegetable oil
• 3 cups white flour
• 1/2 cup shredded coconut
• 400 milliliters coconut milk
• 2 grated carrots
• 1/2 cup chopped walnuts
• 1/2 cup orange juice
• 3 teaspoons baking powder
• A dash of vanilla
• Zest of one orange

Method

1. Beat the oil with the peanut butter and fine sugar using an electric mixer for about 3 minutes.
   Timers: 3 min
2. Then add half of the coconut milk and beat again. Add the sifted flour gradually to the mixture while continuing to beat.
3. Add the orange juice and shredded coconut and mix, then add the lemon zest and the remaining coconut milk and mix all the ingredients together. Finally add the grated carrots, baking powder, vanilla and chopped walnuts.
4. Pour the batter into a pan greased with a little tahini and place the pan in the preheated oven. Bake the carrot cake at 160°C for about 40 minutes or until the cake rises and is fully baked. Baking time varies depending on oven strength.
   Timers: 40 min