Carrot Maple Macaroon Swirl Recipe

Carrot Maple Macaroon Swirl

From jo_jo_ba 16 years ago

A wonderfully unusual blend of ingredients lends itself to a spectacular presentation. You've never had carrot cake like this before!

Preheat oven to 350F, spray tube or Bundt pan with non-stick vegetable spray.
Place the margarine, carrots and sugars in a bowl and cream until smooth.
Beat in the egg whites and vanilla extract, and set aside.
Combine the flour, oat bran, and baking soda in a medium sized bowl.
Add the flour mixture alternately with the buttermilk to the margarine mixture, beating just until well mixed.
Remove 1 cup of the batter, and place it in a small bowl. Stir in the flaked coconut, and set aside.
Add the cocoa to the large bowl of batter, and beat just until well mixed.
Pour ¾ of the cocoa batter into prepared pan, spreading the batter evenly. Top with the coconut batter, followed by the remaining cocoa batter.
Bake 40 minutes. Cool the cake in the pan for 20 minutes, invert onto a wire rack, and cool to room temperature.
To make the glaze, combine the confectioner's sugar, maple extract, and milk in a small bowl, and stir until smooth.
Transfer the cake to a serving platter and drizzle the glaze over the cake.
Sprinkle the coconut over the top of the glaze and let sit for at least 15 minutes, allowing the glaze to harden, before slicing and serving.

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jo_jo_ba Oshawa, CA

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