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Directions for: Coconut Carrot Cake

Ingredients

Coconut Carrot Cake

4 eggs

1 ¾ cup sugar

1 cup grapeseed oil

2 cup flour

2 tsp baking soda

¼ tsp ground cloves

½ tsp ground nutmeg

½ tsp ground fennel

1 tsp ground cardamom

1 tsp ground cinnamon

1 pinch salt

3 cup carrots, shredded

1 cup sweetened, shredded coconut

Spiced Mascarpone Frosting (see recipe)

Spiced Mascarpone Frosting

4 oz cream cheese, room temperature

4 oz mascarpone cheese, room temperature

2 Tbsp butter, room temperature

3 1/2 to 4 cups icing sugar

1 pinch salt

1 tsp ground cardamom

¼ tsp ground cloves

1 Tbsp lemon juice

½ cup toasted coconut for garnish

Directions

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: Dessert, Indian, Easy, Party Favourites, Cheese, Vegetables, Eggs/Dairy


http://www.foodnetwork.ca/recipe/coconut-carrot-cake/13089/