This is my version of the traditional carrot cake. It’s moist and loaded with my favorite goodies. And of course, it wouldn’t be complete without its delicious cream cheese frosting. This is an excellent and thoughtful gift for your favorite hostess. It will definitely leave a lasting impression.
Coconut-Pineapple-Carrot Cake (serves 8)
Your Ingredients:
1 cup + 1 additional cup toasted walnuts or pecans (coarsely chopped…the additional cup will be for the frosting)
1-1/2 cups shredded toasted coconut (set aside for frosting)
cooking spray
2 cups unsifted all purpose flour
1 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp nutmeg, freshly grated
3 large eggs
2 cups sugar
1 cup saffron or canola oil
2 tsp pure vanilla
1 (8 oz) can crushed pineapple, well drained
2-1/2 cups grated carrots
PREHEAT oven to 350˚F.
TOASTED NUTS: On top of the stove, place nuts in a dry skillet over medium heat, stirring frequently to prevent burning for about 5-8 minutes. When nuts begin to release their flavor and are browned, remove from skillet and set aside.
TOASTED COCONUT: Place the shredded coconut on a baking sheet. Optionally toss with 1 or 2 tablespoons of confectioner's sugar if coconut is unsweetened. Bake in a preheated 350˚F oven. Stir every 30 seconds, until the coconut is dry and mostly toasted light brown with some white shreds, about 2 to 4 minutes.
SPRAY two 9” cake pans with cooking spray. (you can also use a 13x9” baking pan)
COMBINE flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl and whisk together to incorporate.
USING the bowl of an electric mixer (with the paddle attachment) beat the eggs until frothy (about 1 minute).
GRADUALLY add the sugar and beat until the batter is lightly colored (about 3-4 minutes).
ADD the oil slowly, and then add the vanilla.
SLOWLY add the flour mixture (so you don’t wind up wearing it) and beat until just incorporated into batter.
WITH a large rubber spatula, gently fold in the toasted nuts, crushed pineapple and shredded carrots. (folding is a term used when you take a rubber spatula and go down one side of the bowl, and gently lift the bottom batter to cover the top batter. You repeat this action until all ingredients are incorporated. Another way to understand the folding concept is to pretend that you’ve placed an unpeeled raw egg in the center of your batter and you need to mix the rest of the batter around it without breaking the egg. You would accomplish this task by using slow “up and over the raw egg” technique)
DIVIDE batter evenly between the two prepared cake pans or just pour all of it into the 13x9” baking pan.
PLACE pan(s) into your preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
REMOVE cakes from oven and place on a wire rack to cool.
AFTER about 5 -10 minutes, invert the cakes onto the wire rack, remove the pan(s) and cool completely before frosting.
Your Ingredients For Cream Cheese Frosting:
1/4 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
2 cups sifted confectioners sugar (powdered sugar)
1 tsp pure vanilla
lemon zest, optional
1 cup toasted walnuts (you’ve already done this)
1-1/2 cups shredded toasted coconut (you’ve already done this)
IN the bowl of your electric mixer (with the paddle attachment), beat the softened cream cheese and butter on low speed until mixture is very smooth with no lumps.
Coconut-Pineapple-Carrot Cake (serves 8)
Your Ingredients:
1 cup + 1 additional cup toasted walnuts or pecans (coarsely chopped…the additional cup will be for the frosting)
1-1/2 cups shredded toasted coconut (set aside for frosting)
cooking spray
2 cups unsifted all purpose flour
1 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
2 tsp ground cinnamon
1 tsp nutmeg, freshly grated
3 large eggs
2 cups sugar
1 cup saffron or canola oil
2 tsp pure vanilla
1 (8 oz) can crushed pineapple, well drained
2-1/2 cups grated carrots
PREHEAT oven to 350˚F.
TOASTED NUTS: On top of the stove, place nuts in a dry skillet over medium heat, stirring frequently to prevent burning for about 5-8 minutes. When nuts begin to release their flavor and are browned, remove from skillet and set aside.
TOASTED COCONUT: Place the shredded coconut on a baking sheet. Optionally toss with 1 or 2 tablespoons of confectioner's sugar if coconut is unsweetened. Bake in a preheated 350˚F oven. Stir every 30 seconds, until the coconut is dry and mostly toasted light brown with some white shreds, about 2 to 4 minutes.
SPRAY two 9” cake pans with cooking spray. (you can also use a 13x9” baking pan)
COMBINE flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl and whisk together to incorporate.
USING the bowl of an electric mixer (with the paddle attachment) beat the eggs until frothy (about 1 minute).
GRADUALLY add the sugar and beat until the batter is lightly colored (about 3-4 minutes).
ADD the oil slowly, and then add the vanilla.
SLOWLY add the flour mixture (so you don’t wind up wearing it) and beat until just incorporated into batter.
WITH a large rubber spatula, gently fold in the toasted nuts, crushed pineapple and shredded carrots. (folding is a term used when you take a rubber spatula and go down one side of the bowl, and gently lift the bottom batter to cover the top batter. You repeat this action until all ingredients are incorporated. Another way to understand the folding concept is to pretend that you’ve placed an unpeeled raw egg in the center of your batter and you need to mix the rest of the batter around it without breaking the egg. You would accomplish this task by using slow “up and over the raw egg” technique)
DIVIDE batter evenly between the two prepared cake pans or just pour all of it into the 13x9” baking pan.
PLACE pan(s) into your preheated oven and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
REMOVE cakes from oven and place on a wire rack to cool.
AFTER about 5 -10 minutes, invert the cakes onto the wire rack, remove the pan(s) and cool completely before frosting.
Your Ingredients For Cream Cheese Frosting:
1/4 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
2 cups sifted confectioners sugar (powdered sugar)
1 tsp pure vanilla
lemon zest, optional
1 cup toasted walnuts (you’ve already done this)
1-1/2 cups shredded toasted coconut (you’ve already done this)
IN the bowl of your electric mixer (with the paddle attachment), beat the softened cream cheese and butter on low speed until mixture is very smooth with no lumps.
GRADUALLY add the sifted powdered sugar and beat, on a low speed, until fully incorporated and smooth. Beat in the vanilla and the lemon zest.
ADD half of the toasted coconut and stir until well blended.
TO assemble the round cakes, place one cake, topside down onto a cake stand or serving plate. Tuck strips of waxed paper around the base of the cake to prevent frosting from getting on serving plate.
SPREAD about a third of the frosting. Place the other cake, topside facing up, on top of the frosted cake and frost the entire cake with the remaining frosting.
SPRINKLE the remaining half of the toasted coconut and the remaining 1-cup of toasted walnuts on top of cake. You can even press some into the sides.
ADD half of the toasted coconut and stir until well blended.
TO assemble the round cakes, place one cake, topside down onto a cake stand or serving plate. Tuck strips of waxed paper around the base of the cake to prevent frosting from getting on serving plate.
SPREAD about a third of the frosting. Place the other cake, topside facing up, on top of the frosted cake and frost the entire cake with the remaining frosting.
SPRINKLE the remaining half of the toasted coconut and the remaining 1-cup of toasted walnuts on top of cake. You can even press some into the sides.
REMOVE waxed paper strips.
Note: Here’s a little tidbit that will make your cake super-impressive. Buy a package of those marzipan carrots (or if you’re industrious you can make them yourself) and decorate the top of your cake. I’m not sure if your neighborhood grocer carries them because I usually get mine from a craft store.
Always Enjoy!
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