Tropical Carrot Cake
From maryeaudet 16 years ago
- 30 minutes to make
- Serves 10
An absolutely stunning cake..Three layers of carrot cake filled and frosted with a coconut-creamcheese buttercream. The original is on epicurious.com..This is my version..
Ingredients
- 2 1/3 c all purpose flour (don’t use cake flour, I did that and it is just too light to hold the ingredients properly) shopping list
- 1 c sweetened flaked coconut shopping list
- 1 c dry roasted macadamia nuts shopping list
- 3/4 c chopped crystallized ginger shopping list
- 3 1/2 tsp cinnamon shopping list
- 1 tsp ginger shopping list
- 2 1/2 tsp baking powder shopping list
- 1 tsp salt shopping list
- 1/2 tsp baking soda shopping list
- 2 c sugar shopping list
- 1 vegetable oil (organic coconut oil works really well, adding a touch more coconut flavor) shopping list
- 4 large eggs shopping list
- 2 tsp vanilla shopping list
- 2 c finely grated peeled carrots shopping list
- 2 TBS finely grated fresh ginger shopping list
- 2 8 oz cans crushed pineapple VERY well drained. shopping list
- Frosting: shopping list
- 24 oz cream cheese shopping list
- 1 c unsalted butter shopping list
- 2 2/3 c powdered sugar shopping list
- 1 c sweetened cream of coconut like coco lopez shopping list
- 1 tsp vanilla shopping list
- 1 tsp coconut extract shopping list
- 1 tbs monin macadamia nut syrup shopping list
How to make it
- Cake:
- Preheat oven to 350.
- Grease 3 9″ round cake pans and line with parchment.
- Combine 1/3 c flour, and next 3 ingredients in processor.
- process until nuts are finely chopped.
- Whisk remaining flour, baking soda, salt, spices, and baking powder in a bowl to blend.
- In an electric mixer beat sugar and oil
- add eggs, one at a time, incorporating each throroughly.
- Beat in vanilla.
- Beat in flour-spice mixture.
- Stir in macadamia mixture and then pineapple, carrot, grated ginger mixture.
- Divide amoung pans.
- BAke until tester inserted in center comes out clean, about 30 minutes.
- Let cool in pans for one hour.
- Run knife around edge to loosen cakes and turn out.
- Let cool completely..In fact, putting them in the freezer for a bit at this point is helpful in the frosting process.
- Frosting:
- Beat cream cheese and butter in mixing bowl until smooth.
- Beat in powdered sugar
- Beat in cream of coconut and both extracts and Monin macadamia nut syrup.
- Chill until firm enough to spread, about half an hour.
- Place one cake layer, flat side up and spread with about 3/4c frosting.
- Add next layer and so on, finishing the top and sides with a thin layer of frosting.
- Chill thoroughly.
- Use the rest of the frosting to put another layer of frosting over the top and sides
- chill until 1 hour before serving time.
The Rating
Reviewed by 1 people-
I am a fan of carrot cake.Looks wonderfull for all occasions.
ahmed1
in Cairo loved it
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" It was excellent "