Carrot Cake with Coconut Cream Cheese Buttercream

Name: Carrot Cake with Coconut Cream Cheese Buttercream
Prep time: 2 h
Cook time: 1 h
Total time: 3 h
Cuisine: American
Ingredients: 11.25 oz all-purpose flour ((2 1/2 cups)); 2 tsp baking soda; 2 tsp baking powder; 1 TBSP ground cinnamon; 1 tsp ground ginger; 3/4 tsp salt; 14 oz granulated sugar ((2 cups)); 10 fl oz vegetable oil ((1 ¼ cups)); 4 large eggs (at room temperature); 1 TBSP vanilla extract; 14 oz shredded carrots ((4 cups), from 7-8 medium carrots); 3 oz sweetened shredded coconut ((1 cup), can sub unsweetened); 2 oz pecans ((1/2 cup), toasted and coarsely chopped); 6 large egg whites (at room temperature); 9.33 oz granulated sugar ((1 1/3 cups) ); 10 oz unsalted butter (cool but softened); 1 lb cream cheese (cool but softened); 1-2 tsp coconut extract (adjust to taste); 2 oz powdered sugar ((1/2 cup), or more to taste); 4 cups large flake shredded coconut

Instructions

Prep:2hCook:1h

This Carrot Cake with Coconut Cream Cheese Buttercream has 6 layers of the moistest carrot cake you've ever tasted sandwiched between layers upon layers of Coconut Cream Cheese Buttercream. It's packed with pecans, coconut and carrots, then covered from head to toe in large flakes of shredded coconut...you must try!

Updated at: Sat, 23 Nov 2024 10:04:06 GMT