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!
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.
COTTAGE GROVE HOUSE 
Heavenly! I love carrot cake and with coconut, that much better. I wish cream cheese wasn’t so hard to come by here in India. Maybe I could try a different frosting.
You know, I have heard of a recipe using butter and vanilla. maybe if you are really wanting to make it look here: http://tastykitchen.com/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had/ let me know if you venture out and do it. remembering that may 9th when you were here at my table…. :)
YEY, that recipe looks great! I’ll definitely give it a try and let you know. Aww may 9th, I miss her!!
So, I made carrot cake yesterday and used the butter-vanilla frosting recipe you gave me. It turned out really good (despite baking in a really hot kitchen and not having a hand mixer) I used a food processor! –I make pie dough in it too, it works great. I am stoked that I can make vanilla frosting :) THANKS!
So I used the butter-vanilla frosting recipe you gave me. It turned out really good (despite baking in a really hot kitchen and not having a hand mixer) I used a food processor! –I make pie dough in it too, it works great. I am stoked that I can make vanilla frosting :) THANKS!
I am so glad it worked for you Debora! Amazing you can come up with the ingredients for such a cake in India!! Nice. Isn’t it delicious!
I love carrot cake, haven’t made one in a very long time. Really think the swirling with one mixer head is brilliant!! The cake is beautiful.
Thank you! I am sure there is a better way to get a swirly effect. :) I am very much an amateur when it comes to building cakes!
Yum! This looks great! :D I like the addition of coconut :)
I couldn’t believe how good this cake was. I got the recipe from a sensational baker and she truly has perfected the recipe.
That is lovely :)
Oooh, cream cheese icing is my weakness! Bet this cake tastes incredible.
It is incredible. And honestly…cream cheese anything is my weakness! Thank you for visiting an old post! :)