Tropical Carrot Cake with Coconut Cream Frosting
Carrot cake is believed to have originated from medieval carrot puddings, which were sweetened with honey and spices.
This is vegetarian recipe. Dish can be prepared in 130 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 21.
Tropical Carrot Cake with Coconut Cream Frosting
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
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In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In another bowl, whisk together the oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Fold in the carrots, crushed pineapple, shredded coconut, and chopped walnuts.
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Pour the batter into the prepared baking pan and smooth the top.
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Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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In a mixing bowl, beat the cream cheese and butter until creamy and smooth.
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Gradually add the powdered sugar, coconut milk, lime juice, and lime zest, beating until well combined.
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Spread the coconut cream frosting evenly over the cooled carrot cake.
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Refrigerate for at least 1 hour before serving.
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Slice and serve.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 20g31%
- Total Carbohydrate 65g22%
- Sugars 45g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
