Coconut Carrot Cake
Coconut Carrot Cake is a lacto ovo vegetarian recipe with 8 servings. One serving contains 410 calories, 5g of protein, and 19g of fat. For 56 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. This recipe from Alaska from Scratch has 660 fans. From preparation to the plate, this recipe takes about 45 minutes. If you have coconut milk, butter, flour, and a few other ingredients on hand, you can make it. It will be a hit at your Easter event. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is rather bad. Try Carrot Coconut Cake, Coconut Carrot Cake, and Coconut Carrot Cake for similar recipes.
Servings: 8
Ingredients:
1 1/4 teaspoons baking powder
6 tablespoons butter, softened
1 cup grated carrots
1/2 cup shredded coconut + more for topping cake
1/2 cup coconut milk
4 ounces cream cheese, softened
2 eggs
1 cup flour
1 1/2 cups powdered sugar
1/4 teaspoon salt
3/4 cup sugar
1/2 teaspoon vanilla
Equipment:
oven
baking paper
stand mixer
cake form
bowl
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350. Grease and line the bottom of a 9-inch round cake pan with parchment paper. In a bowl, stir together the flour, salt, and baking powder. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Incorporate the eggs one at a time followed by the vanilla. Add the flour mixture in small amounts alternately with the coconut milk (flour, milk, flour, milk, flour), beating until well combined. Add in the carrots and coconut. Spread the batter into the prepared cake pan. Bake 30-40 or until cooked through and set. Place pan on a cooling rack and cool cake 20 minutes before turning cake out of pan to cool completely. In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth. Add the vanilla. Turn the speed down to low and add the powdered sugar, beating until smooth. When the cake is completely cool, place the cake on the serving plate. Frost the top of the cake generously with cream cheese frosting. Sprinkle top of cake with coconut. Slice and serve.
Step by step:
1. Preheat oven to 35
2. Grease and line the bottom of a 9-inch round cake pan with parchment paper. In a bowl, stir together the flour, salt, and baking powder. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Incorporate the eggs one at a time followed by the vanilla.
3. Add the flour mixture in small amounts alternately with the coconut milk (flour, milk, flour, milk, flour), beating until well combined.
4. Add in the carrots and coconut.
5. Spread the batter into the prepared cake pan.
6. Bake 30-40 or until cooked through and set.
7. Place pan on a cooling rack and cool cake 20 minutes before turning cake out of pan to cool completely. In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth.
8. Add the vanilla. Turn the speed down to low and add the powdered sugar, beating until smooth. When the cake is completely cool, place the cake on the serving plate. Frost the top of the cake generously with cream cheese frosting. Sprinkle top of cake with coconut. Slice and serve.
Nutrition Information:
covered percent of daily need
