23 May 2014

Tropical Coconut Carrot Cake

No Comments Baking and Cupcakes

I’ve tried a few variations on carrot cake.  Some include other random vegetables such as zucchini. This one has coconuts and pineapple – great for the start of summer.



Tropical Coconut Carrot Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 10 Servings
Ingredients
Carrot Cake
  • 140g plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1½ tsp ground cinnamon
  • 2 eggs
  • 200ml vegetable oil
  • 220g white sugar
  • 170g shredded carrots
  • 125g crushed pineapple (drained)
  • 50g chopped walnuts
  • 50g flaked coconut
Cream Cheese Frosting
  • 57g butter
  • 115g cream cheese
  • 190g icing sugar
  • 1 tsp vanilla extract
Directions
Carrot Cake
  1. Preheat the oven to 165C/325F, grease springform moulds.
  2. Mix the flour, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, mix sugar, oil, and eggs. Beat in flour mixture. Stir in shredded carrots, crushed pineapple, chopped nuts and flaked coconut.
  4. Bake for 20-30 mins until a skewer comes out clean. Cool before frosting.
Cream Cheese Frosting
  1. Beat the cream cheese and softened butter for a couple of minutes, then add the icing sugar and vanilla extract. Spread between the layers of carrot cake and over the top.

    You'll inevitable end up with too much of this, but you can never have too much frosting. It keeps for a few days in the fridge so you can add extra to each slice of cake when you cut it.

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