Coconut Carrot Cake

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Satisfaction Feast

Photo: 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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5

Newest Ratings and Reviews

Read all 8 reviews

  • 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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  • on April 06, 2013

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    This cake was so good. I'll nuts next time. I used 3/4th teaspoon of salt, and cream cheese frosting. The thing about layering cakes is to wait until it completely cools down on a cooling rack

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  • on December 28, 2012

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    I've not tasted the cake but the icing is delicious. Look for the post for the whole piece of cake. Well.... I made the cake very very good. The cake is very dense and I think making a layer cake does not do this cake justice you get more icing than cake. I made the cake again on the 29th in a single layer. Icing has a lot of flavor, used lime instead still very good. Next time I will decrease the coconut to 1/2 cup and use roasted 1/2 cup of chopped pecans. When I do that I will write another note

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