CARROT-COCONUT MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners. Whisk the flour, cinnamon, baking powder, baking soda, ground ginger and salt in a large bowl; make a well in the center. Whisk the brown sugar, yogurt, coconut oil, eggs and vanilla in a small bowl; pour into the well in the flour mixture and stir until combined. Fold in the carrots, coconut, macadamia nuts and crystallized ginger.
- Divide the batter among the muffin cups, filling them three-quarters of the way. Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely.
- Meanwhile, make the glaze: Stir the confectioners' sugar with the water in a small bowl. Spread about 1 teaspoon glaze on each muffin and sprinkle with coconut.
COCONUT CARROT CAKE
I found this recipe in a cookbook years ago. It's easy to make, and my family loves its moistness. It's impressive when prepared in three layers. -Shirley Braithewaite, Onaway, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 664 calories, Fat 33g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 526mg sodium, Carbohydrate 87g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g protein.
GINGER & MAPLE MACADAMIA NUT COOKIES
This spiced cookie has a real kick of ginger, similar to traditional German lebkuchen. If you don't have crystallized ginger, use colored sprinkles. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 7 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Gradually beat in syrup. In another bowl, whisk flour, spices, salt and baking soda; gradually beat into creamed mixture. Stir in nuts., Divide dough in half; shape each into a 12-in.-long roll. Wrap in plastic; refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely., Dip each cookie halfway into melted candy coating; allow excess to drip off. Place on waxed paper-lined baking sheets; sprinkle with crystallized ginger. Refrigerate until set.
Nutrition Facts : Calories 126 calories, Fat 8g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 103mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
MACADAMIA COCONUT CAKE
Steps:
- Make cake:
- Preheat oven to 350°F. Line bottom of a buttered 9-by-2 inch round cake or springform pan with a round of wax paper and butter paper. Dust pan with flour, knocking out excess.
- In a bowl with an electric mixer cream butter with 2/3 cup sugar until light and fluffy. Onto a sheet of wax paper sift together flour, baking powder, and salt. Stir flour into butter mixture alternately with milk in batches, beginning and ending with flour. Stir in vanilla and blend batter until just combined well.
- In another bowl with clean beaters beat egg whites until they hold soft peaks. Beat in remaining 1/3 cup sugar gradually and beat meringue until it holds stiff peaks. Stir one fourth meringue into batter to lighten and fold in remaining meringue gently but thoroughly.
- Spread batter evenly in prepared pan and bake in middle of oven 30 to 35 minutes, or until cake begins to pull away from side of pan and a tester comes out clean. Cool cake in pan on a rack 10 minutes. Invert cake onto rack and cool completely. Cake may be made 1 day ahead and kept at room temperature, tightly wrapped.
- Make filling:
- In a dry heavy skillet cook 1/3 cup sugar over moderate heat, undisturbed, until it begins to melt. Cook, stirring with a fork, until melted completely and a light caramel. Add macadamia nuts and cook, stirring, until nuts are coated well and caramel is deep golden. Pour praline onto a sheet of foil and cool completely. Break praline into pieces and in a food processor grind fine. (Do not purée to a paste.)
- In a small saucepan whisk together remaining 3 tablespoons sugar, egg yolks, milk, and cornstarch. Bring pastry cream to a boil over moderate heat, whisking, and cook over low heat, whisking constantly, 2 minutes. Whisk in vanilla. Transfer pastry cream to a bowl and chill until cold, its surface covered with plastic wrap. (Pastry cream will be very stiff.)
- In a bowl beat heavy cream until it just holds stiff peaks. Whisk pastry cream to loosen and whisk in praline. Fold in whipped cream and chill while making frosting.
- Make frosting:
- In a metal bowl set over a pan of simmering water whisk together frosting ingredients until mixture is warm and sugar is dissolved. With a portable electric mixer on high beat frosting 6 to 7 minutes, or until thick and fluffy. Remove bowl from heat and beat frosting until cooled slightly.
- Assemble cake:
- With a long serrated knife cut cake horizontally into 3 layers. Spread filling between layers on a cake plate and spread cake with frosting. Coat cake with coconut. Cake may be made 6 hours ahead and chilled, covered loosely. Garnish cake with macadamia nuts.
ZESTY CARROT & GINGER LOAF
Lovers of ginger cake and carrot cake should enjoy this one. It mellows and improves over a couple of days
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h25m
Yield Cuts into 8 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter then line a 900g loaf tin with a strip of baking parchment. Put the butter, sugar, treacle, syrup and half the zests into a large saucepan. Heat gently until everything has melted together.
- Add the carrot, ¾ of the chopped ginger, all the flour, bicarb, ¼ tsp salt, the ground ginger, pepper and eggs to the pan and stir well until you have a smooth batter. Pour into the tin and bake for 45 mins, or until dark brown and risen and a skewer inserted into the middle comes out clean. Cool for 20 mins in the tin, then turn out onto a wire rack.
- Sift the icing sugar into a bowl, add the remaining zests, then stir in enough lemon juice (about 4 tsp should do it) to make a smooth, thick icing. Cover the surface of the icing with cling film until ready to decorate the cake.
- When the cake is completely cool, spread the icing over the top and let it dribble down the sides. Scatter with the reserved chopped ginger. Allow to set, then cut into slices and serve.
Nutrition Facts : Calories 379 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
CARROT AND MACADAMIA CAKE
I have no idea where I got this recipe from. I have been baking it for years and my family just loves it.
Provided by OzLolly
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large bowl beat eggs and sugar until pale and creamy. Add oil and vanilla and continue beating until combined.
- Stir in sifted flour, salt, baking powder and soda, and cinnamon. Fold in carrots and nuts.
- Pour mixture into greased and lined loaf tin and bake at 150C for 45-50 minutes.
- Allow to cool in pan for 5 minutes before turning onto wire rack to cool.
- To make icing: beat cream cheese, butter, vanilla and lemon rind together. Stir in sifted icing sugar until well combined.
- Spread icing over completely cooled cake and sprinkle with extra nuts.
Nutrition Facts : Calories 689.4, Fat 40.6, SaturatedFat 8.9, Cholesterol 104.5, Sodium 389.9, Carbohydrate 77.5, Fiber 2.6, Sugar 57.8, Protein 7
TROPICAL CARROT CAKE WITH COCONUT CREAM FROSTING
Make and share this Tropical Carrot Cake with Coconut Cream Frosting recipe from Food.com.
Provided by Bev I Am
Categories Dessert
Time P1DT30m
Yield 8-10 serving(s)
Number Of Ingredients 22
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.).
GINGER - MACADAMIA - COCONUT - CARROT CAKE!
im not much of a fan of carrot cake but this cake was amazing, i made it for a date and he loved every bit of it! this is one that i will be making for many years to come, it has the right anount of sweet and spice to it, if youre not a carrotcake person like myself, this cake will change your mind!
Provided by Inklefritz19
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 650.9, Fat 39.6, SaturatedFat 18.6, Sodium 413.7, Carbohydrate 73.4, Fiber 6.8, Sugar 46, Protein 5.7
More about "ginger macadamia coconut carrot cake food"
GINGER-COCONUT CARROT CAKE - TARA TEASPOON
From tarateaspoon.com
Estimated Reading Time 3 mins
- Heat oven to 350˚ F. Grease three 8-inch round cake pans; line bottom of pans with parchment. Grease and sprinkle with granulated sugar, tapping out excess; set aside. Stir together flour, cinnamon, baking powder, baking soda and salt; set aside.
- Beat eggs and granulated sugar until light. Add ginger and oil. Stir in flour mixture. Fold in grated carrots, pecans, and sweetened coconut.
- Divide batter among three pans and bake for 25 to 30 min or until cakes bounce back when touched in the center. Cool 15 min. Turn cakes out of pans and cool, top sides up.
- For Frosting: Beat together cream cheese and butter until smooth. Add confectioners’ sugar and vanilla and beat just until combined and smooth.
CARROT CAKE WITH COCONUT, GINGER AND …
From howtofeedaloon.com
5/5 (1)Total Time 1 hr 5 minsCategory DessertCalories 836 per serving
TROPICAL CARROT CAKE WITH COCONUT CREAM …
From bonappetit.com
VEGAN CARROT CAKE RECIPE - LOVE AND LEMONS
From loveandlemons.com
COCONUT CARROT CAKE CUPCAKES - SALLY'S …
From sallysbakingaddiction.com
COCONUT GINGER MACADAMIA ICE CREAM RECIPE | FOOD NETWORK
From foodnetwork.com
Author Sindhuma Ishaya
DAN LEPARD'S MACADAMIA GINGER CAKE WITH LAMINGTON ICING RECIPE
From theguardian.com
COCONUT CREAM & FRUIT-TOPPED VANILLA CAKE RECIPE | EATINGWELL
From eatingwell.com
10 BEST GINGER COCONUT CAKE RECIPES | YUMMLY
From yummly.com
CARROT CAKE WITH COCONUT AND DATES – SMITTEN KITCHEN
From smittenkitchen.com
GINGER - MACADAMIA - COCONUT - CARROT CAKE! RECIPE - FOOD.COM
From pinterest.com
GINGER MACADAMIA COCONUT CARROT CAKE - INTROVERTED VISIONARY
From introvertedvisionary.com
GINGER MACADAMIA COCONUT CARROT CAKE - FOOD HUNTER
From hrcook.com
GINGER-MACADAMIA-COCONUT-CARROT CAKE - UNRELENTING AMBIGUITY
From unrelentingambiguity.wordpress.com
CHEESECAKE STUFFED CARROT BUNDT CAKE | RECIPETIN EATS
From recipetineats.com
GINGER MACADAMIA COCONUT CARROT CAKE RECIPE - EASY RECIPES
From recipegoulash.cc
FROSTED MACADAMIA CARROT AND GINGER SPICE CAKE
From australian-macadamias.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love