Name: Individual Carrot Cakes with Coconut Glaze
Yield: 12 servings
Ingredients: 1 cup vegetable oil (250 ml); 4 large eggs; 2 tsp vanilla (10 ml); 1 ½ cup granulated sugar (375 ml); 3 Tbsp apple butter (45 ml); 2 cup all purpose flour (500 ml); ½ tsp baking soda (2 ml); 1 ½ tsp baking powder (7 ml); ¼ tsp salt (1 ml); 1 tsp cinnamon (5 ml); 1 ½ tsp pumpkin pie spice (7 ml); ½ cup chopped walnuts (125 ml); ½ cup grated unsweetened coconut (125 ml); 1 lb(s) peeled and grated carrots (454 g); ⅓ cup coconut milk; ½ cup mascarpone cheese, at room temperature (175 ml); zest of one lime; 2 Tbsp orange juice (30 ml); 1 tsp fresh ginger, minced (very fine); 2 Tbsp honey (30 ml)

Individual Carrot Cakes with Coconut Glaze

YIELDS

12 servings

This recipe is a keeper – moist, rich and nicely spiced! Pumpkin pie spice is a blend of cinnamon, ginger, nutmeg, cloves and allspice. You can buy pumpkin pie spice at your local grocery store in the spice section.

Ingredients

Carrot Cake

cup vegetable oil (250 ml)

large eggs

tsp vanilla (10 ml)

1 ½

cup granulated sugar (375 ml)

Tbsp apple butter (45 ml)

cup all purpose flour (500 ml)

tsp baking soda (2 ml)

1 ½

tsp baking powder (7 ml)

tsp salt (1 ml)

tsp cinnamon (5 ml)

1 ½

tsp pumpkin pie spice (7 ml)

cup chopped walnuts (125 ml)

cup grated unsweetened coconut (125 ml)

lb(s) peeled and grated carrots (454 g)

Coconut Glaze

⅓

cup coconut milk

cup mascarpone cheese, at room temperature (175 ml)

zest of one lime

Tbsp orange juice (30 ml)

tsp fresh ginger, minced (very fine)

Tbsp honey (30 ml)

Ingredient Substitution Guide

Directions

Step 1

Preheat oven to 350 F. degrees.

Step 2

Spray cake pans with oil. Recipe will make 12 individual bundt cakes or two 8-inch cakes.

Step 3

Combine wet ingredients and sugar in food processor. In a large bowl, sift together the dry ingredients. Add the dry ingredients to the wet mixture in the food processor and pulse several times to blend until smooth. Transfer mixture from food processor to large bowl.

Step 4

Fold in walnuts, coconut, and carrots. Pour mixture into prepared pans and bake for 25 to 35 minutes or until cake tester comes out clean. If making larger cakes, cooking time will be longer).

Step 5

Cool on wire rack. When cakes are cooled, pour coconut glaze over cakes. Serve. Makes 12 individual cakes or two 8-inch cakes.

Step 6

In a medium bowl whisk together coconut milk, mascarpone cheese, and honey. Add lime zest, orange juice and ginger and whisk together until smooth and incorporated. Pour immediately over cooled cakes.

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Individual Carrot Cakes with Coconut Glaze

Ingredients

Carrot Cake

Coconut Glaze

Directions

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