Coconut carrot cake

<strong>Preparation: </strong>

• Preheat the oven to 170ο C (340ο F) mounted on the fan.
• Add butter, sugar, cinnamon to the bowl of the mixer and beat with a paddle attachment at high speed, 5-6 minutes, until the butter becomes fluffy.
• Add 2 tablespoons of flour, salt, eggs one by one and beat on low speed. Wait for each to turn on before adding the next.
• In a bowl, add grated carrots, remaining flour, baking powder, ground coconut and stir. Transfer to a blender bowl and beat for 10 seconds.
• Coat with butter and flour a 10 × 30 cm bread sheet and pour the mixture inside.
• Bake for 40-50 minutes. Remove and allow to cool well.
• Serve with sugar and peppermint leaves.