Coconut Carrot Cake

TOTAL TIME: 1 hr 10 min
Prep: 30 min
Inactive Prep: --
Cook: 40 min
 
YIELD: One 8-inch layer cake
LEVEL: Easy

ingredients

  • 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
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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.
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.

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4

Newest Ratings and Reviews

Read all 11 reviews

  • on February 11, 2014

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    3 people tasted this cake last night. We all feel this is the best carrot cake recipe we've ever had. Thank you Bal! I did change it somewhat as follows: I used only light brown sugar in the cake.I used 1/2 C of coconut oil instead of 1 C of grape seed oil in the cake.A couple of the spices I fresh ground, fennel & nutmeg.I believe this made a big difference in the flavor of my cake and I can only dream what this cake would be like if all the spices were fresh ground.For the frosting, I used only about 1-1.5 C of powdered sugar and I replaced the lemon juice with a generous tsp of vanilla and then I whipped it up pretty good.It was very light, similar to whipped cream.Do not skip the toasted coconut on top as it adds a lovely crunch and another dimension to this wonderfully textured cake.

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  • on February 04, 2014

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    Full of flavor! If you are looking for something that will make a impression you have to try this cake out for sure. i followed the recipe and agree with other reviewers that adding nuts would be a great addition to the cake. You could even replace the carrots with zucchini for another savory cake.

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  • on May 06, 2013

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    Seriously, this is one tremendously delicious cake. It is among the top three cakes that I have EVER made. I made three times as much icing as the recipe called for. I used two and a half 8 oz. containers of cream cheese and one 8 oz. of mascarpone, adjusting the spices accordingly. I also did not have a lemon, so I used a bit of lime zest and a few drops of the juice and it was just amazing. The cake is moist, soft, and perfectly balanced between the carrot and coconut. Make sure to use freshly-grated carrots--big difference in the moisture level. Lastly, the cakes cooked perfectly in about 20 minutes.

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