carrot cake with coconut cream cheese frosting

March 16, 2013 § 13 Comments

We had a birthday in our house!  Two weeks ago, our boy turned 15 years old!  After pressing him over and over regarding what kind of cake he would like, he asked for a carrot cake.  I was delighted!  I knew exactly where to acquire the perfect carrot cake recipe. My employer. She is a fabulous baker!  She shared a recipe she has been perfecting for years.  It is dated 2003 and I think the recipe originally came from Bon Appetite. She took a few ingredients out and added a few in.  Here it is.  Perfect coconut cream cheese frosted carrot cake.

Also…Happy Birthday to my sister today!

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This cake can be prepared one day ahead.

Sweetened cream of coconut is available in the liquor section of most supermarkets. (think, pina colada)

Cake

  •  2 1/3 cups sifted all purpose flour (sifted, then measured)
  • 1 cup sweetened flaked coconut
  • 2 teaspoons cinnamon
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups finely grated peeled carrots
  • 1 cup apple sauce

Frosting

  •  3  8-ounce packages cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 2 cups powdered sugar
  • 3/4 cup canned sweetened cream of coconut (such as Coco Lopez)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon (scant) coconut extract

For Cake: Preheat oven to 350˚ F.  Butter three 9-inch-diameter cake pans with 1 1/2-inch high sides.  Line bottom of pans with parchment paper.  Combine 1/3 cup flour and flaked coconut in processor.  Process until finely combined.  Whisk remaining 2 cups flour, cinnamon, baking powder, salt and baking soda in medium bowl to blend.

Using electric mixer, beat sugar and oil in large bowl to blend.  Add eggs 1 at a time, beating well after each addition.  Beat in vanilla.  Beat in flour-spice mixture.  Stir in coconut mixture, then carrots.

Divide batter among pans.  Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Cool in pans on racks 1 hour.  Run knife around edge of pans to loosen cakes.  Turn cakes out onto racks; cool completely.

For Frosting:  Beat cream cheese and butter in large owl until smooth. Beat in powdered sugar, then cream of coconut and both extracts.  Chill until firm enough to spread, about 30 minutes.

Place 1 cake layer, flat side up, on platter.  Spread 3/4 cup frosting over top of cake.  Top with second cake layer, flat side up.  Spread 3/4 cup frosting over. Top with third cake layer, rounded side up, pressing slightly to adhere.  Spread think layer of frosting over top and sides of cake.

Here’s where I tried something I’ve never done before…

I attached one mixer head to my electric mixer.  Turned it on and very lightly touched the top of the frosting to give it a swirly effect!  I was very careful not to put too much pressure on the cake.

Can be made a one day ahead.  cover with cake dome and chill.  Let stand at room temperature one hour before serving.

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