Coconut Carrot Cake Food

COCONUT CARROT SLICES

Steps:

• Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.
• Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.

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-COCONUT BIRTHDAY CAKE

Steps:

• For the carrot-coconut birthday cake: Preheat the oven to 350 degrees F. Spray three 9-inch round cake pans with cooking spray and lightly coat them with coconut flour.
• In a stand mixer fitted with the paddle attachment, mix together the coconut oil, coconut sugar, honey and eggs until creamy. (Don't worry if the mixture looks broken; the batter will become smooth as you add more ingredients.)
• In a large bowl, whisk together the coconut flour, oat flour, cinnamon, baking soda, salt, ground ginger and baking powder. Add half of the dry ingredients to the wet ingredients and mix until evenly incorporated. On low speed, mix in the coconut milk until combined and then gradually add the remaining half of the dry ingredients. Turn the machine off and scrape down the sides of the bowl to ensure all the ingredients are incorporated. Fold in the carrots and applesauce. Divide the batter among the prepared cake pans.
• Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 minutes. Let cool in the pans for 10 minutes.
• Run a paring knife around the edge of the pans and then invert the cakes onto 2 racks. Let cool completely. (Do not move the cakes around too much; they are delicate.)
• For the coconut cream cheese frosting: In a stand mixer fitted with the whisk attachment, whip the cream cheese, honey, powdered sugar and coconut cream on high speed until fluffy and evenly incorporated.
• To assemble the cake: Place one cake layer on a 10-inch (or larger) cake stand. Scoop a quarter of the frosting on top and spread it to the edges. Stack another cake layer on top and spread with another quarter of the frosting. Stack the third cake layer and spread a third quarter of the frosting around the entire cake to serve as a crumb coat.
• Refrigerate the cake for at least 30 minutes before frosting the entire cake with the remaining frosting. Sprinkle the coconut flakes over the top.

CLASSIC CARROT-COCONUT CAKE

Steps:

• Position rack in center of oven; preheat to 350°F. Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3-5 minutes. Let cool 5 minutes.
• Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
• Whisk toasted coconut, flour, baking powder, salt, baking soda, cinnamon, and ginger in a medium bowl. Combine carrots and buttermilk in another medium bowl.
• Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top.
• Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
• Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
• Spread remaining frosting over top and sides of cake, swirling top decoratively. Press coconut flakes into frosting on sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
• Do Ahead
• Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.

GINGER - MACADAMIA - COCONUT - CARROT CAKE!

Steps:

• preheat oven to 350 and have ready 2 8 inch round springform cake pans lightly greased.
• in a large bowl, sift together flour, bakinh powder, baking soda, salt, and ground spices.
• in a separate mixing bowl, mix together pineapple juice, oil, sugar, maple syrup, and vanilla.
• add dry ingredients to wet ones until smooth.
• fold in the macadamias, ginger, coconut, and carrots.
• divide the batter evenly between the 2 round cake pans and bake for 40 - 45 minutes.
• let cool in pans.
• frost with coconut frosting and serve!
• for frosting:.
• cream the margarine until light and fluffy.
• add the coconut milk and vanilla and combine.
• add the sifted confectioners' sugar and mix till smooth.
• add unsweetened coconut and combine.

CARROT COCONUT CAKE

Steps:

• Heat oven to 350°F.
• Mix flour, baking powder and cinnamon until blended.
• Beat butter and sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add flour mixture alternately with milk, beating well after each addition. Add carrots, coconut, nuts and pineapple; mix well. Pour into 2 (9-inch) round pans sprayed with cooking spray.
• Bake 40 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Fill and frost cake layers with PHILADELPHIA Cream Cheese Frosting.

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.

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.).

COCONUT-FROSTED CARROT CAKE

Steps:

• Grease two 9-inch cake pans and line with parchment circles. Preheat oven to 350 degrees F.
• Grate the carrots using the grater attachment on a Food Processor , or use a Box Grater (if using the box grater, use the finer side) .
• After they are grated, use the blade on the food processor to chop the carrots more finely.
• In a small bowl whisk together the flour, baking powder, baking soda, salt and spices. Set aside.
• In a large bowl, whisk together the sugar, brown sugar, oil, eggs, vanilla, and zest. Whisk in the dry ingredients, just until combined. Using a spoon, stir in the carrots and dried fruit.
• Fold in the coconut.
• Divide the batter into the two prepared pans and bake for about 30 minutes, or until a tester comes out clean.
• Let cakes cool completely in the pans on a wire rack.
• Make the icing by blending the cream cheese, butter, vanilla, lemon extract, lemon juice, confectioners' sugar and Lyle's Golden Syrup, until smooth.
• Put one of the layers of cake on a 9-inch cardboard round and then top it with 1 cup of the cream cheese icing.
• Cover the cake with a thin crumb coat. Then finish with a smooth coat of icing on the cake. I ran my spatula tip around the icing to create the swirls, but you'll be pressing coconut on the outside, so don't worry about getting this effect.
• Before moving the cake to the platter, lift it and gently press the shredded coconut onto the top and sides.
• This cake is wonderful the next day or even the following. Just wrap it well and refrigerate....if there is any left!

CARROT/COCONUT CAKE

Steps:

• preheat the oven to 160C
• line a loaf tin with grease proof paper
• mix everything together except
• mix in the sifted self raising flour
• bake for 1h 30mins at 160C

COCONUT CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease two 8-inch-round cake pans and line each bottom with a round of parchment paper. Beat the sugar and eggs together until smooth and pale. Slowly beat in the oil, scraping the sides of the bowl so it is evenly blended. Sift together the flour, baking soda, cardamom, cinnamon, fennel, nutmeg, cloves and salt and add to the eggs. Continue to beat until it is just combined. Stir in the carrots and coconut and pour the batter into the prepared pans. Bake until the cake is firm to the touch and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool and remove the cakes to a cooling rack. Cool completely before frosting.
• To frost: Place a cake layer on a cake platter and cover with a layer of the Spiced Mascarpone Frosting. Place the second layer on top of it and frost the rest of the cake. Scatter the toasted coconut on top.
• Beat the cream cheese, mascarpone and butter together until smooth and creamy. Add the icing sugar, lemon juice, cardamom, cloves and salt and beat until light and fluffy. If the icing seems a little runny, add a little more icing sugar until it reaches the desired consistency. Use immediately for frosting the cake. Freeze any unused frosting for another use.

COCONUT CARROT WEDDING CAKE

Steps:

• Assembly Directions:
• In a large bowl, combine cake ingredients. Mix well. Pour into 9x13 oiled pan or two 9-inch round oiled pans.
• Bake at 350 degrees for 35-40 minutes.
• While cake is baking, make frosting. Combine cream cheese, margarine and vanilla. Add confectioner's sugar 1 cup at a time. Beat until smooth.
• Cool cake. Frost then top with chopped walnuts. Serve now or freeze for later.

MOIST CARROT CAKE RECIPE

Steps:

• Preheat oven to 350°. Using a rimmed baking sheet, evenly distribute the shredded coconut in a single layer and toast on center rack of the oven for 5 minutes or until golden-brown.
• Using two 9-inch cake pans, grease and flour them, using a parchment paper cut-out for the bottom of the pans. (See recipe notes).
• Combine the toasted coconut, salt, baking powder, baking soda, ginger, and cinnamon in a medium-size mixing bowl and stir well. In a separate mixing bowl, combine the shredded carrots and buttermilk and mix well.
• Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top. In a large mixing bowl, use a hand-held mixer and beat the eggs with the granulated sugar, brown sugar, and vanilla extract, on high for 4 minutes until the mixture is pale and thick. Reduce mixer speed and alternately add the dry ingredients and carrot mixture, a little at a time and beat until smooth. Evenly divide and distribute the batter into the prepared cake pans and smooth the top.
• Place cake pans on the center rack inside of the oven and then bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Be sure to rotate the cake pans, halfway through. Remove the cake pans from the oven and place on a wire rack and allow to cool for 15 minutes. Use a paring knife so separate sides of cake from the pan and then invert the cakes onto the wire cooling rack and peel off the parchment paper. Allow the cake layers to cool completely.
• While the cake layers are cooling, prepare the cream cheese frosting. Place cream cheese and butter in a medium-size mixing bowl and beat with an electric mixer on high speed until mixture is smooth, about a minute. Stir in the vanilla extract and then gradually add the powdered sugar. Use an electric mixer and beat until cream cheese frosting is light and fluffy. This should take about two minutes.
• Spread a spoonful of the frosting on a serving platter and then place the bottom layer of the cake, dome-side (top) down. Spread about a cup of frosting evenly over the top. Place the second layer of cake on top of first, again, dome-side down. Spread about two cups of frosting over the top and sides and then chill the cake for 30 minutes to allow the frosting to set.
• Finally, spread the rest of the frosting over the sides and top of the cake and swirl it to make it pretty. Sprinkle the top of the cake with additional coconut shreds and press some of them into the sides of the cake. Garnish center of cake with a small amount of shredded carrots if desired. Allow cake to chill for a least 30 minutes, or overnight to allow the frosting to set.

VEGAN CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil.
• For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate.
• Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated.
• Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
• For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners' sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you're ready to assemble the cake.
• When the cakes are completely cool, trim the domes of each round with a large serrated knife so the tops are flat. Place 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.