Carrot Coconut Layer Cake

Name: Carrot Coconut Layer Cake
Cuisine: American, Southern
Ingredients: 1 1/4 cup all purpose flour; 1 teaspoon baking soda; 1 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 cup sugar; 3 large eggs, at room temperature; 3/4 cup vegetable oil; 1 teaspoon vanilla extract; 1 1/4 cups grated carrots; 1/2 cup finely chopped walnuts; 1/2 cups currants or chopped raisins; 2 packages (8 ounces each) regular (not low fat or whipped) cream cheese, at room tempreature; 1/4 cup (1/2 stick) unsalted butter, at room temperatrue; 2 cups confectioners sugar; 1 teaspoon vanilla extract; 3/4 cup canned crushed pineapple, drained; 1 cup flaked sweetened coconut, for sprinkling

6 steps

Updated at: Tue, 02 Jul 2024 03:53:50 GMT

Ingredients

12 servings

Cake

1 ¼ cupall purpose flour

1 teaspoonbaking soda

1 ½ teaspoonbaking powder

½ teaspoonsalt

½ teaspooncinnamon

½ teaspoonnutmeg

½ teaspoonground ginger

¼ teaspoonground cloves

1 cupsugar

3eggs

large, at room temperature

¾ cupvegetable oil

1 teaspoonvanilla extract

½ cupwalnuts

½ cupscurrants

Frosting

2 x 8 ouncescream cheese

packages, regular, not low fat or whipped, at room tempreature

¼ cupunsalted butter

at room temperatrue

2 cupsconfectioners sugar

1 teaspoonvanilla extract

¾ cupcanned crushed pineapple

drained

1 cupflaked sweetened coconut

for sprinkling

Instructions

Step 1

Butter two 8 inch round cake pans and line the bottoms with parchment paper. Set aside. Preheat the oven to 350 F.

For cake

Step 2

Sift the flour, baking soda, baking powder, salt, and all of the spices into a large bowl. Add the sugar and whisk to combine. Set aside. Combine the eggs, oil, and vanilla in a large bowl. Using an electric mixer, beat on medium for 30 seconds. Make a well in the dry mixture, add the liquids, and stir with a wooden spoon until the batter is thoroughly combined. Add the carrots, walnuts, and currants and fold them into the batter with a few strokes. Divide the batter evenly between the prepared pans and smooth the top with a spoon.

Step 3

Place the pans,evenly spaced, on the center oven rack and bake for about 30 minutes,until the top are springy to the touch and a tester inserted into the center comes out clean. Cool the cakes in the pans for 15 to 20 minutes.

Step 4

Run a butter knife around the edge to loosen the cakes from the pans. Line your cooling rack with a sheet of wax paper, then invert the layers onto the rack to cool completely before frosting

For frosting

Step 5

Combine the cream cheese and butter in a large bowl. Using an electric mixer, beat on low until the mixture is smooth. Add the confectioners sugar, 1 cup at a time, beating after each addition. Add vanilla and beat to blend. Cover and refrigerate, if not using right away

To Assemble

Step 6

Put one of the layers on a cake platter. Spread frosting generously on top, then spread crushed pineapple evenly over the frosting. Put the second cake layer on top. Cover the top and sides of the cake with the remaining frosting. Sprinkle the top and sides of the cake with coconut. Serve, or cover the cake loosely with plastic wrap and refrigerate until serving. (After refrigerating, allow the slice to sit at room temperature for about 15 minutes before serving.