Coconut Frosted Carrot Cake Recipes
CARROT-COCONUT BIRTHDAY CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h50m
Yield one 9-inch cake (10 to 12 servings)
Number Of Ingredients 20
Steps:
- For the carrot-coconut birthday cake: Preheat the oven to 350 degrees F. Spray three 9-inch round cake pans with cooking spray and lightly coat them with coconut flour.
- In a stand mixer fitted with the paddle attachment, mix together the coconut oil, coconut sugar, honey and eggs until creamy. (Don't worry if the mixture looks broken; the batter will become smooth as you add more ingredients.)
- In a large bowl, whisk together the coconut flour, oat flour, cinnamon, baking soda, salt, ground ginger and baking powder. Add half of the dry ingredients to the wet ingredients and mix until evenly incorporated. On low speed, mix in the coconut milk until combined and then gradually add the remaining half of the dry ingredients. Turn the machine off and scrape down the sides of the bowl to ensure all the ingredients are incorporated. Fold in the carrots and applesauce. Divide the batter among the prepared cake pans.
- Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 minutes. Let cool in the pans for 10 minutes.
- Run a paring knife around the edge of the pans and then invert the cakes onto 2 racks. Let cool completely. (Do not move the cakes around too much; they are delicate.)
- For the coconut cream cheese frosting: In a stand mixer fitted with the whisk attachment, whip the cream cheese, honey, powdered sugar and coconut cream on high speed until fluffy and evenly incorporated.
- To assemble the cake: Place one cake layer on a 10-inch (or larger) cake stand. Scoop a quarter of the frosting on top and spread it to the edges. Stack another cake layer on top and spread with another quarter of the frosting. Stack the third cake layer and spread a third quarter of the frosting around the entire cake to serve as a crumb coat.
- Refrigerate the cake for at least 30 minutes before frosting the entire cake with the remaining frosting. Sprinkle the coconut flakes over the top.
COCONUT CARROT CAKE
I found this recipe in a cookbook years ago. It's easy to make, and my family loves its moistness. It's impressive when prepared in three layers. -Shirley Braithewaite, Onaway, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick). , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside., Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator.
Nutrition Facts : Calories 664 calories, Fat 33g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 526mg sodium, Carbohydrate 87g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g protein.
CLASSIC CARROT-COCONUT CAKE
Classic carrot-coconut cake is a Southern tradition. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing touch.
Provided by Katherine Sacks
Categories Cake Easter Spring Carrot Coconut Cream Cheese Ginger Cinnamon Buttermilk Dessert Texas
Yield Makes 1 (9-inch) double-layer cake
Number Of Ingredients 19
Steps:
- Position rack in center of oven; preheat to 350°F. Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3-5 minutes. Let cool 5 minutes.
- Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
- Whisk toasted coconut, flour, baking powder, salt, baking soda, cinnamon, and ginger in a medium bowl. Combine carrots and buttermilk in another medium bowl.
- Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top.
- Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
- Spread remaining frosting over top and sides of cake, swirling top decoratively. Press coconut flakes into frosting on sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.
THE BEST CARROT COCONUT CAKE
This is the best carrot loaf cake ever! Super moist and tender carrot coconut cake with lemon frosting.
Provided by Adina
Categories Cakes
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 180 degrees Celsius/ 360 degrees Fahrenheit. Butter and flour a loaf tin of 26 cm x 9 cm/ 10x 3.5 inches measured at the base of the form.
- Peel and weigh the carrots, you should have 280 g/9.9 oz prepared carrots. Grate the carrots on the finer grater. Set aside.
- Sift together the flour, baking powder, and salt. Add the sugar. Set aside.
- Wet ingredients: Beat the eggs shortly in a medium bowl. Add the zest and the juice of only 1 of the lemons. Add the oil and the vanilla extract.
- Dry ingredients: Carefully fold in the flour mixture. Add carrots and coconut to the mix and pour everything into the prepared tin.
- Bake for about 55 - 60 minutes until a skewer inserted comes out clean.
- Mix the juice and zest of the second lemon with enough icing sugar to form a paste.
- The amount of sugar needed depends on how large and juicy your lemon is. The paste should be runny enough to be easily spread on the cake and to be able to sicker into the holes you poked into the cake.
- Frost cake: Prick the top of the cake with a toothpick all over and pour over the frosting. Let the cake cool completely in the pan.
- Store in an airtight container.
Nutrition Facts : ServingSize 1 slice, Calories 396 kcal, Carbohydrate 50 g, Protein 5 g, Fat 20 g, SaturatedFat 6 g, Cholesterol 57 mg, Sodium 196 mg, Fiber 3 g, Sugar 31 g, UnsaturatedFat 14 g
FROSTED CARROT CAKE
We have enjoyed this cake for years. Whenever there's a gathering of family and friends, it seems my cake is always requested.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, beat the eggs, oil, buttermilk, sugar and vanilla until well blended. Combine the flour, cinnamon, baking soda and salt; gradually beat into egg mixture until blended. Stir in the pineapple, carrots, raisins, nuts and coconut. , Pour into a greased 13x9-in. baking dish. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In another large bowl, combine frosting ingredients; beat until creamy. Frost cake.
Nutrition Facts : Calories 599 calories, Fat 29g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 378mg sodium, Carbohydrate 81g carbohydrate (62g sugars, Fiber 2g fiber), Protein 7g protein.
COCONUT-FROSTED CARROT CAKE
Too often carrot cake seems like a throw back to the 70s, when they were dense and tasted ultimately too good for you. This version is moist, sweet and has a complex combination of spices and zest that all come through. Adding a bit of lemon to the icing brings out the bright flavors of the cake and the Lyle's Golden Syrup kicks over the top. I think the creamy topping is key to the success of the carrot cake! In fact, I make a really large batch and always have a bit left over to spread on toast.
Provided by Food Network
Categories dessert
Time 1h30m
Yield one 9-inch cake
Number Of Ingredients 25
Steps:
- Grease two 9-inch cake pans and line with parchment circles. Preheat oven to 350 degrees F.
- Grate the carrots using the grater attachment on a Food Processor , or use a Box Grater (if using the box grater, use the finer side) .
- After they are grated, use the blade on the food processor to chop the carrots more finely.
- In a small bowl whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
- In a large bowl, whisk together the sugar, brown sugar, oil, eggs, vanilla, and zest. Whisk in the dry ingredients, just until combined. Using a spoon, stir in the carrots and dried fruit.
- Fold in the coconut.
- Divide the batter into the two prepared pans and bake for about 30 minutes, or until a tester comes out clean.
- Let cakes cool completely in the pans on a wire rack.
- Make the icing by blending the cream cheese, butter, vanilla, lemon extract, lemon juice, confectioners' sugar and Lyle's Golden Syrup, until smooth.
- Put one of the layers of cake on a 9-inch cardboard round and then top it with 1 cup of the cream cheese icing.
- Cover the cake with a thin crumb coat. Then finish with a smooth coat of icing on the cake. I ran my spatula tip around the icing to create the swirls, but you'll be pressing coconut on the outside, so don't worry about getting this effect.
- Before moving the cake to the platter, lift it and gently press the shredded coconut onto the top and sides.
- This cake is wonderful the next day or even the following. Just wrap it well and refrigerate....if there is any left!
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MY ALL-TIME FAVORITE CARROT CAKE RECIPE - BROWN EYED BAKER
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Estimated Reading Time 7 mins
- Make the Carrot Cake: Preheat oven to 350 degrees F. Grease three 9-inch cake pans, line the bottoms with a round of parchment, grease the parchment, then flour the pans and tap out the excess. Set aside.
- In a large bowl, whisk together the eggs, sugars, vegetable oil, and vanilla extract until thoroughly combined and there are no lumps of brown sugar. Add the flour mixture and, with a rubber spatula, gently stir until mostly combined. Add the carrots, pineapple, pecans, raisins and coconut and fold together until thoroughly combined.
- Divide the batter evenly between the three prepared cake pans and bake until a toothpick inserted in the center comes out with clean, 22 to 28 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
COCONUT CARROT CAKE RECIPE | LEITE'S CULINARIA
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Estimated Reading Time 5 mins
- While the cakes bake, combine the granulated sugar, coconut milk, shredded coconut, and salt in a small saucepan and bring to a boil over medium-high heat. Stir until the sugar dissolves. Remove the pan from the heat, stir in the coconut extract, cover, and set aside to steep for at least 20 minutes.
- Immediately after removing the cakes from the oven, while the cakes are still in their pans, pierce them at 1-inch (2.5-cm) intervals with a skewer or the tip of a paring knife. This creates channels for the syrup to seep into the cakes. Pour or generously brush the syrup over the surface of the hot cake layers, dividing it evenly between them. Move the soaked cake, still in their pans, to a wire rack to cool completely, 1 to 2 hours. When the cake layers are cool and no longer wet to the touch, carefully turn them out of their pans onto a wire rack. (You can carefully wrap the soaked cakes and keep them at room temperature for up to 24 hours before frosting.)
- Combine the butter, cream cheese, salt, and 2 cups (227 grams) confectioners’ sugar in a large bowl and beat with an electric mixer on low speed until incorporated, about 1 minute. Add the remaining sugar and beat on medium speed until the frosting is pale and no longer grainy, about 2 minutes. Add the vanilla and beat until the frosting is very light and fluffy, about 2 minutes more. The frosting will be quite thick. (The cream cheese frosting will keep, in an airtight container in the refrigerator, for up to 1 week. For best results, before using, bring it back to room temperature and stir it vigorously or beat it again before using.)
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- Combine first 6 ingredients in a bowl. Combine sugars, oil, and eggs in a separate bowl, stirring with a whisk. Stir carrot, zucchini, and pineapple into sugar mixture. Add flour mixture to sugar mixture; stir until moistened. Spoon batter into a 13 x 9-inch metal baking pan coated with cooking spray. Bake at 350° for 33 minutes or until done. Cool on a wire rack.
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Estimated Reading Time 5 mins
- Preheat oven to 350 degrees F. Grease a 8x8 inch baking pan with a thin layer of coconut oil on the bottom and up the sides, in the corners.
- In a medium bowl whisk together the tigernut flour, arrowroot/tapioca starch, coconut flour, baking soda, cinnamon, ginger, cloves and salt. Set aside.
- In another bowl, whisk together the lemon juice, coconut milk, applesauce, maple syrup and cooled coconut oil.
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