Carrot Cake with Toasted Coconut Cream Cheese Frosting
Carrot cake was originally made with carrots as a sweetener during sugar rationing in Europe during World War II.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 19.
Carrot Cake with Toasted Coconut Cream Cheese Frosting
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
-
In a large bowl, combine the carrots, flour, baking powder, cinnamon, nutmeg, and salt.
-
In another bowl, beat together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
-
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
-
Fold in the crushed pineapple, chopped walnuts, and flaked coconut.
-
Pour the batter into the prepared baking pan and smooth the top.
-
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
-
Remove from the oven and let cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
-
To make the cream cheese frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
-
Spread the frosting evenly over the cooled carrot cake.
-
Sprinkle toasted coconut flakes on top.
-
Slice and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
