Coconut Carrot Cake

4 eggs

1 ¾ cups sugar

1 cup grapeseed oil

2 cups flour

2 teaspoons baking soda

¼ teaspoon ground cloves

½ teaspoon ground nutmeg

½ teaspoon ground fennel

1 teaspoon ground cardamom

1 teaspoon ground cinnamon

1 pinch salt

3 cups carrots, shredded

1 cup sweetened, shredded coconut

Spiced Mascarpone Frosting (see recipe)

Spiced Mascarpone Frosting

4 ounces cream cheese, room temperature

4 ounces mascarpone cheese, room temperature

2 tablespoons butter, room temperature

3 1/2 to 4 cups icing sugar

1 pinch salt

1 teaspoon ground cardamom

¼ teaspoon ground cloves

1 tablespoon lemon juice

½ cup toasted coconut for garnish


Coconut Carrot Cake

1. Preheat oven to 350°F. Grease 2 8-inch round cake pans and line bottoms with a round of parchment paper.

2. Beat eggs and sugar together until smooth and pale. Slowly beat in the oil, scraping the sides of the bowl so it is evenly blended. Sift flour, baking soda, spices and salt together and add to eggs. Continue to beat until it is just combined. Stir in the carrots and coconut and pour batter into prepared pans. Bake for 35-40 minutes, until cake is firm to the touch and a toothpick inserted into the center comes out clean. Let cool and remove cakes to a cooling rack. Cool completely before frosting.

Spiced Mascarpone Frosting

1. Beat cream cheese, mascarpone and butter together until smooth and creamy. Add icing sugar, salt and lemon juice and beat until light and fluffy. If icing seems a little runny add a little more icing sugar until it reaches desired consistency. Place a cake layer on a cake platter and cover with a layer of frosting. Place the second layer on top of it and frost the rest of the cake. Scatter the toasted coconut on top.

2. Freeze any unused frosting for another use.

See more: Cheese, Dessert, Easy, Indian, Party Favourites

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