Carrot Cake With Creamy Coconut Frosting Food

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.

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.).

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.

COCONUT CREAM CAKE WITH COCONUT CREAM FROSTING

Steps:

• Preheat oven to 350 degrees. Grease and lightly dust an 8-inch round cake pan and set aside.
• In a medium bowl mix flour, pudding mix, baking powder, and salt.
• In another medium bowl mix sugar, milk, butter, egg, sour cream and vanilla until blended.
• Gradually stir flour mixture into wet ingredients until combined.
• Pour batter into prepared cake pan and bake for about 40 minutes, until cake tester comes out clean.
• Cool completely on a wire rack before removing from pan.
• Coconut Cream Frosting:.
• Using an electric mixer with whisk attachment, beat heavy cream on high speed for 3-4 minutes until it becomes thick and creamy. Reduce speed to medium, and stir in sugar and pudding mix until combined.
• Pour all the frosting on top of cooled cake and using a spatula, frost cake. Sprinkle with shredded coconut flakes if desired.
• Cover in cake carrier and store in the refrigerator until ready to serve.

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.

GLUTEN-FREE COCONUT CARROT CAKE WITH CREAM CHEESE ICING

Steps:

• Pre-heat oven to 350 degrees F.
• Grease a 9" spring-form cake pan.
• In a mixing bowl, beat the eggs; add the oil and beat; add the brown sugar and beat until smooth.
• Beat in the yogurt, vanilla, cinnamon and spice.
• Add in the baking mix and beat until combined. (The batter should be a bit thicker than wheat flour batter.).
• Add in the coconut, carrots, raisins, and nuts; stir with a wooden spoon to combine.
• Spread the batter evenly in the cake pan; and place the pan in the center of a pre-heated oven.
• Bake until the cake is firm, and a wooden pick inserted into the center emerges clean, about 40-45 minutes (or longer if necessary).
• Cool on a wire rack and frost with cream cheese icing.
• For cream cheese icing, beat the cream cheese and butter until fluffy.
• Add the vanilla.
• Add the powdered sugar a cup at a time; squeeze a little lemon (or other citrus) juice into the frosting and beat until smooth.
• Add more sugar or juice as necessary.
• Frost cooled cake.