Recipe courtesy of Bal Arneson
Coconut Carrot Cake
Total:
1 hr 10 min
Active:
30 min
Yield:
One 8-inch layer cake
Level:
Easy
Total:
1 hr 10 min
Active:
30 min
Yield:
One 8-inch layer cake
Level:
Easy

Ingredients

  • Butter or cooking spray, for greasing the pans
  • 1 3/4 cups sugar
  • 4 eggs
  • 1 cup grapeseed oil
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • A pinch of salt
  • 3 cups shredded carrots
  • 1 cup sweetened shredded coconut
  • Spiced Mascarpone Frosting, recipe follows
  • 1/2 cup toasted coconut, for garnish
Spiced Mascarpone Frosting
  • 4 ounces cream cheese, at room temperature
  • 4 ounces mascarpone cheese, at room temperature
  • 2 tablespoons butter, at room temperature
  • 3 1/2 to 4 cups icing sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • A pinch of salt

Directions

Preheat the oven to 350 degrees F. Grease two 8-inch-round cake pans and line each bottom with a round of parchment paper. Beat the sugar and eggs together until smooth and pale. Slowly beat in the oil, scraping the sides of the bowl so it is evenly blended. Sift together the flour, baking soda, cardamom, cinnamon, fennel, nutmeg, cloves and salt and add to the eggs. Continue to beat until it is just combined. Stir in the carrots and coconut and pour the batter into the prepared pans. Bake until the cake is firm to the touch and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool and remove the cakes to a cooling rack. Cool completely before frosting.

To frost: Place a cake layer on a cake platter and cover with a layer of the Spiced Mascarpone Frosting. Place the second layer on top of it and frost the rest of the cake. Scatter the toasted coconut on top.

Spiced Mascarpone Frosting

Beat the cream cheese, mascarpone and butter together until smooth and creamy. Add the icing sugar, lemon juice, cardamom, cloves and salt and beat until light and fluffy. If the icing seems a little runny, add a little more icing sugar until it reaches the desired consistency. Use immediately for frosting the cake. Freeze any unused frosting for another use.

More from:

Indian Food

IDEAS YOU'LL LOVE

Prize Winning Pineapple Upside-Down Cake on the BBQ

Recipe courtesy of Mary Odor

Coconut-Frosted Carrot Cake

Recipe courtesy of Zoe Francois

Carrot Cake

Recipe courtesy of Yardbird Southern Table and Bar

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c