Carrot Coconut Cake

This is the cake I bake most often, by a long shot. It’s my husbands preferred birthday cake, probably because the abundance of carrot, fruit, and nuts makes this cake feel healthy, while still being absolutely delicious.

Of course, Carrot Cake wouldn’t be carrot cake without a cream cheese frosting. While there are many ways to create a cream cheese frosting, including my low sugar version, my absolute favourite is Brown Sugar Cream Cheese Frosting. It’s fluffy, tangy, and holds its shape beautifully. It can also be made with white sugar for a bright white frosting.

Carrot Coconut Cake

Adapted from: Rebar Modern Food Cookbook

Makes: Two 8″ rounds or One 9″x13″ slab

Ingredients:

1 1/2 cups grated carrot

3/4 cup crushed pineapple, drained

3/4 cup unsweetened coconut

3/4 cup finely chopped walnuts

1/2 cup minced dates

3/4 cup coconut oil, melted

3/4 cup brown sugar

1/4 cup white sugar

3 large eggs

2 teaspoons vanilla

1 1/2 cups unbleached flour

2 teaspoons cinnamon

1 1/2 teaspoon ground ginger

1/2 teaspoon freshly grated nutmeg

2 teaspoons baking powder

1 teaspoon baking soda

1/4 teaspoon salt

Steps:

Generously butter and flour baking pans, preheat oven to 350F
In bowl mix together carrot, pineapple, coconut, walnuts and dates; Keep in mind that the more finely the mix ins are chopped the easier the cake will be to slice
Using the whisk attachment of a stand mixer or hand mixer, whip eggs, white sugar, brown sugar, and vanilla until tripled in volume
With the mixer on low drizzle in oil until blended
Add remaining dry ingredients to the bowl and fold with a spatula until just barely combined
Add carrot and pineapple mixture and fold with a spatula to combine
Divide batter between pans and bake in the centre of the oven for 30 minutes
Cool the cakes in their pans for at least 30 minutes and then invert onto a cooling rack, the cake will be easiest to frost once it has cooled to room temperature