|gratuitous frosting shot|
Carrot Cake with Coconut Cream Cheese Frosting (Serves 14-16)
You Will Need
- 2 C peeled carrots, grated (I grate my by hand)
- 1 1/2 C drained crush canned pineapple
- 1 1/2 C flaked coconut - sweetened variety
- 1/2 C roasted, salted pistachios, chopped medium
- 1/4 C roasted, salted pecans, chopped medium
- 1/2 C chopped raisins (golden and/or regular)
- 2 T vanilla extract
3 C all-purpose flour, sifted
- 3 C granulated sugar
- 1 T baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 T ground cinnamon
- 1/2 tsp ground nutmeg
- 4 large eggs, at room temperature
- 1 1/2 C vegetable oil
- 24 oz cream cheese (softened)
- 1 1/2 C powdered sugar (or more)
- 1/2 C flaked coconut - sweetened variety
Place the parchment rounds in the bottom of each pan. Butter again.
Sift together the flour, sugar, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl, Add flaked coconut, and both kinds of nuts. In another large bowl, whisk eggs, vegetable oil, carrots, vanilla, raisins and pineapple. Pour the "wet" mixture into the "dry"/flour mixture and stir until combined.
Pour the batter into the pans. Depending on your oven, you might have to bake in shifts. If you have a nice, large oven, you can do all three layers at the same time, most likely you'll have two layers on one rack and one on another. Keep them toward the middle of the oven . Bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes in their pans on racks for 10 minutes, then invert them onto the racks and cool completely. This usually takes about 30 minutes total.
Meanwhile, make the frosting. Who doesn't love a cream cheese frosting? Place cream cheese in bowl of stand mixer. Beat on medium speed until fluffy and combined, add powdered sugar in amount recommended and beat on high speed until light. Taste for flavor and texture. If you are satisfied, go ahead and add the coconut, if you need a little more powdered sugar, add it gradually until you are happy. I think this is just an excuse to taste the frosting over and over again, but who cares.
Be sure your layers are 100% cool before frosting. Frost between each layer lightly and generously around the sides and on top. Sprinkle with more coconut and a dusting of cinnamon (if you want!) I think it looks nice in pictures. Enjoy!