Ingredients
- 2 cups grated carrots
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup chopped walnuts or pecans (optional)
- 1 cup shredded coconut (optional for bonbon texture)
- Powdered sugar or melted chocolate for coating (optional, for “bonbon” style)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a round or square cake pan.
- In a large bowl, beat together the eggs and sugar until light and fluffy. Add the oil and vanilla extract, mixing well.
- Stir in the grated carrots.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture until just combined. Add chopped nuts and coconut if using.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- For the bonbon twist, cut the cooled cake into small squares or roll into balls, then dust with powdered sugar or dip in melted chocolate for a sweet “bonbon” finish.
- Serve and enjoy!
If you’d like, I can help you adjust this with frosting ideas or decoration tips too — just say so!