Carrot Coconut Crumble Sundae
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Carrot Coconut Crumble Sundae

Carrot Coconut Crumble Sundae is an eggless dessert. The cake is super moist and soft. Carrot and coconuts bring in a certain sweet taste to this dish. Crumble the cake and top it up with ice cream and chocolate syrup to make the most appetizing dessert!
Author Priya Lakshminarayan

Ingredients

  • 1 cup whole wheat flour
  • 1/2 cup oats powder
  • 2 tbsp flax seed powder
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 cup grated carrots
  • 1/2 cup desiccated coconut
  • 1 tsp cinnamon powder
  • 1/2 cup oil
  • 1/2 cup milk
  • 2 tsp vanilla essence/extract
  • 3/4 cup brown sugar

Instructions

  • First prepare the bowl with dry ingredients. Add whole wheat flour, oats powder, flax seed powder, baking soda, baking powder and salt. Mix them all together. Take another bowl to mix all the wet ingredients. Add oil, sugar, milk, vanilla essence/extract and cinnamon powder. Whisk them all together. Add this to the flour mixture gradually. Keep whisking till it all binds together and forms a batter. Add grated carrots and desiccated coconut to this batter. Fold it into the batter.
  • Preheat the oven to 350 degrees F. Grease the cake tin with oil/butter/cooking oil spray. Pour the batter into it. Tap the tin lightly so that the batter spreads evenly. Sprinkle some desiccated coconut over it. Bake it in the oven for 25-30 ┬áminutes. Let is cool outside once done. Take a serving bowl, add crumbles of cake in it.
  • Add a dollop of ice cream on top and drizzle some chocolate syrup over it and Viola!! Carrot Coconut Crumble Sundae is ready!

Notes

To make this recipe with eggs, do not add the oil. Add 2 eggs instead.
You can add honey toasted coconut on top as garnish.