Toasted Coconut Carrot Cake
Prep time
- 3 cups plus ¼ cup carrots, shredded
- 2 cups plus ¼ cup sugar
- 4 eggs, whole
- 1 and ⅔ cup vegetable oil
- 2 cups (minus 1 tablespoon) flour, all-purpose
- 1 tablespoon + 1 teaspoon cornstarch
- 1 teaspoon salt
- 2 teaspoons baking soda
- ¼ teaspoon allspice
- ¼ teaspoon nutmeg
- 2 teaspoons plus ½ teaspoon cinnamon
- 1 cup walnuts, chopped
- 1 cup toasted sweetened coconut, optional
- 2 lbs powdered sugar
- 16 ounces cream cheese, room temp.
- 6 tablespoons butter, room temp.
- 1 plus ½ tablespoons vanilla extract (prefer clear vanilla)
- sweetened toasted coconut, optional to decorate
- walnuts, optional to decorate
- Pre-heat oven to 310 F.
- Combine sugar, oil, eggs, carrots well in mixing bowl.
- In another bowl, sift together dry ingredients very well.
- Mix wet and dry ingredients together. Add walnuts and coconut.
- Pour into three 9-inch round baking pans that have been buttered and well-floured.
- Bake cakes for 40-45 minutes, until knife comes out clean.
- Cool COMPLETELY in pans before removing.
- Combine well in mixer.
- Carefully remove cake from pans.
- Apply layer of frosting between layers and stack.
- Add thin layer (crumb coat) on top and sides of cake.
- Chill for 1 hour.
- Apply final frosting coat.
- Decorate as desired.
- Enjoy! Visit SouthernFATTY.com for more.
Recipe by Southern FATTY at https://www.southernfatty.com/toasted-coconut-carrot-cake/
3.5.3226