Hands up people who
do don't like carrot cake??
This recipe is a pure delight, with tastes of pineapple (which adds to the cake's moistness), coconut cream, nutmeg and cinnamon. And the proportion of the spices is just right!
Both my girls love this carrot cupcake, not that I need much persuasion when it comes to making them! :-) I used the cream cheese frosting that I have previously posted but this time with orange zest and 1 tbsp of orange juice - it was gorgeous!
Which one is best looking? I just cant decide!!
Your comments would be very appreciated!
The recipe below is for a carrot cake but you can easily adapt it to make cupcakes (will make about 36 cupcakes). I baked them for 15-18 minutes.
1 cup chopped macadamia nuts
3 cups all purpose flour
3 cups sugar
1 tbsp baking soda
1 tsp salt
1 tbsp ground cinnamon
1/2 tsp ground nutmeg
1-1/2 cups sweetened flaked coconut
4 large eggs
2 tbsp vanilla
1-1/2 cups vegetable oil, such as canola or safflower
1-1/2 cups shredded peeled carrots
1-1/2 cups diced fresh pineapple or drained crush canned pineapple (this is one 20 oz. can)
1/2 cup sweetened cream of coconut
Coconut-Cream Cheese Frosting
3 (8 oz) packages cream cheese, at room temperature
1-1/2 cups powdered sugar
1/4 cup heaving whipping cream
1/4 cup sweetened cream of coconut
1/2 tsp salt
To Make the Cake:
- Preheat the oven to 350F /180 C / Gas mark 4. Arrange the nuts on a baking sheet in a single layer and toast them for 7 to 9 minutes, until golden and aromatic. Set aside to cool.
- Place one oven rack one-third from the bottom of the oven and the second two-thirds from the bottom. Preheat the oven to 350F. Line three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour.
- Stir together the flour, sugar, baking soda, salt, cinnamon, nutmeg, coconut, and nuts in a large bowl.
- In another large bowl, whisk together the eggs, vanilla, oil, carrots, pineapple, and cream of coconut.
- Pour the egg mixture into the flour mixture and stir until combined.
- Pour the batter into the prepared cake pans. Stagger the cake layers on the oven racks so that no layer is directly over another. Set 2 layers on one rack and the third on the other.
- Bake for 30 to 35 minutes. The cakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Cool the cakes in their pans on racks for 5 minutes, then invert them onto the racks and cool completely, about 15 to 20 minutes.
To Make the Frosting:
- Using a mixer fitted with a paddle attachment or use an electric handheld mixer, beat the cream cheese and powdered sugar in a large bowl on medium-high speed about 1 minute.
- Add the whipping cream, cream of coconut, and salt; beat until combined.
- Place 1 cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer, spread thickly with frosting, and top with the third layer. Cover the top and sides of the cake with an even layer of frosting. If you're feeling energetic and there is frosting left over, use a pastry bag fitted with a decorative tip to pipe a decoration around the top rim of the cake.
Yield: 12-14 Servings.