Carrot Cake With Creamy Coconut Frosting Recipes

COCONUT CARROT CAKE

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.

CARROT CAKE WITH CREAMY COCONUT FROSTING

Steps:

• 1. Heat oven to 350°F. Grease and flour 13x9-inch pan. In medium bowl, combine flour, baking soda, salt and cinnamon mix well.2. In large bowl, combine sugar, oil, 2 teaspoons vanilla and eggs beat well. Add flour mixture mix well. Stir in carrots, pineapple, raisins and 1/2 cup nuts. Pour and spread batter into greased and floured pan.3. Bake at 350°F. for 50 to 60 minutes or until cake springs back when touched lightly in center. Cool 1 hour or until completely cooled.4. In large bowl, combine cream cheese, powdered sugar, margarine and 2 teaspoons vanilla beat until smooth. Stir in coconut and 1/2 cup nuts. Spread over cooled cake.High Altitude (above 3500 feet): Increase flour to 2 3/4 cups decrease sugar in cake to 1 1/2 cups. Bake as directed above.Nutrition Information Per Serving: Serving Size: 1/24 of Recipe * Calories: 380 * Calories from Fat: 180 * % Daily Value: Total Fat: 20 g 31% * Saturated Fat: 5 g 25% * Cholesterol: 30 mg 10% * Sodium: 270 mg 11% * Total Carbohydrate: 46 g 15% * Dietary Fiber: 1 g 4% * Sugars: 34 g * Protein: 4 g * Vitamin A: 60% * Vitamin C: 2% * Calcium: 2% * Iron: 6% * Dietary Exchanges: 1 Starch, 2 Fruit, 4 Fat or 3 Carbohydrate, 4 FatSee Cook's Note: Testing For Doneness

TROPICAL CARROT CAKE WITH COCONUT CREAM FROSTING

Steps:

• For Cake: Preheat oven to 350.
• Butter three 9" diameter cake pans with 1 1/2"-high sides.
• Line bottom with parchment paper.
• Combine 1/3 cup flour and next three ingredients in processor.
• Process until nuts are finely chopped.
• Whisk remaining two 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 one at a time, beat well after each addition.
• Beat in vanilla.
• Beat in flour-spice mixture.
• Stir in coconut-macadamia nut mixture, then carrots and crushed pineapple.
• Divide batter among pans.
• Bake until tester inserted into center of cakes comes out clean, about 30 minutes.
• Cool in pans, on rack 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 bowl until smooth.
• Beat in powdered sugar, then cream of coconut and both extracts.
• Chill until firm enough to spread.
• ,about 30 minutes.
• Place one 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 of frostin gover.
• Top with third cake layer, rounded side up, pressing slightly to adhere.
• Spread thin layer of frosting over top and sides of cake.
• Chill cake and remaining frosting 30 minutes.
• Spread remaining frosting over top and sides of cake.
• Arrange whole nuts and ginger around top edge of cake.
• Chill 1 hour (Cake can be made one day ahead. Cover with cake dome and chill. Let stand at room temperature 1 hour before serving.).

EMERIL'S CLASSIC CARROT CAKE WITH FRESH COCONUT WALNUT FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease 3 round (9 inch) cake pans with 2 teaspoons.
• of the butter.
• In the bowl of an elctric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar.
• Cream the mixture until smooth.
• Sift the flour, baking powder, baking soda and salt into a small mixing bowl.
• Add the eggs to the butter/sugar mixture, 1/2 cup at a time.
• Add the carrots, ground walnuts and vanilla.
• Mix well.
• Pour the batter into the prepared pans and spread evenly.
• Place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched.
• Remove from the oven and cool.
• In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
• Mix well.
• Add the walnut pieces and coconut.
• Mix well.
• Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
• To assemble, slice each cake in half.
• Place on half in the center of a serving plate.
• Brush the top of the cake with the syrup.
• Spread 1/2 cup of the frosting over the first layer.
• Repeat the above process until all of the layers are used.
• Ice the entire cake with the remaining frosting.
• Refrigerate the cake for 30 mninutes.

CARROT CAKE WITH TOASTED COCONUT CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325°F.
• To prepare cake: Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl.
• Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk.
• Add to flour mixture; stir just until moist.
• Stir in grated carrot and raisins.
• Spoon batter into an 8-inch square baking pan coated with cooking spray.
• Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
• To prepare frosting, combine cheese and butter in a large bowl.
• Beat at high speed until creamy.
• Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat).
• Spread over cake; sprinkle with coconut.
• Cover and chill.

CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.