Dayrecipe Food Community

  I made this for my son’s birthday today, I couldn’t decide between a coconut or a carrot cake so I combined the two by adding coconut to the carrot cake in place of the walnuts, I had to take the pix before cutting as there wouldn’t have been enough left to to make a photograph with, lol.

SERVES: 8

INGREDIENTS:

• 3 cups grated carrots
• 1/2 cup light brown sugar
• 1/2 cup raisins
• 2 eggs
• 3/4 cup white sugar
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1/2 coconut extract
• 1/2 cup crushed pineapple, drained
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon mace
• 1/4 teaspoon ground ginger
• 2/3 cup shredded sweetened coconut (plus a 1/2 cup to go on the icing)

(You’ll also need a batch of plain buttercream frosting to which you have added 1 teaspoon, or more, of coconut extract)

DIRECTIONS:

1. In a medium bowl, combine grated carrots and brown sugar.
2. Set aside for 60 minutes, then stir in raisins.
3. Preheat oven to 350 degrees F.
4. Grease a 10 inch spring form cake pan, cut parchment to fit on bottom of pan, grease parchment as well as the pan sides and flour entire pan.
5. Can be made in three 8 inch pans for a really tall cake.
6. In a large bowl, beat eggs until light, gradually beat in the white sugar, oil,vanilla and coconut extracts.
7. Stir in the pineapple.
8. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until no more dry flour may be seen.
9. Finally stir in the carrot mixture and the coconut.
10. Pour evenly into the prepared pans.
11. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick.
12. Cool for 10 minutes before removing from pan.
13. When completely cooled frost with butter cream frosting to which you have added the 1 teaspoon of coconut extract. Press the reserved coconut lightly into the sides of the frosted cake.