Nothing like a slice of this spiced carrot and coconut cake with a touch of ginger to go with your coffee. This is a new way to make a carrot cake that you'll love.
Why we ❤️ it
This weekend Ilana came over for tea and carrot cake. Now we talk about food all the time. And while my husband complained that this cake needed more sugar, Ilana agreed with me that it was just fine.
We are in tune like that.
Carrot and coconut cake with ginger.
Why it works
The ingredients in this coconut carrot cake are nothing unusual, but the combination of flavors and textures takes it to another level. I don't know you, but ginger and coconut are some of my favorite food ingredients.
Another thing I love about it is how easy it is to make. You don't need any rare tools, or slave over it for hours, which makes it perfect to save on short notice.
Friends will love it, and you'll be asked to make it often afterward.
About this recipe
This coconut and carrot cake recipe has a few differences from the traditional carrot cake – aside from having coconut, of course– or one, there's no butter in it, nor cream cheese frosting. Instead, I have used coconut oil, and a lovely coconut icing for extra moistness and to enhance the coconutty taste.
This cake yields 6 servings, 8 in a pinch.
Recipe
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[Recipe] Carrot and Coconut Cake with Ginger
Ingredients
For cake
- 1 cup all-purpose flour
- 2 tablespoons ginger powder
- 1½ teaspoon cinnamon powder
- 1½ teaspoon baking powder
- ¼ teaspoon salt
- 2 egg (large)
- ½ cup brown sugar
- ¼ cup coconut oil, plus extra to grease the mold
- 1½ cup grated carrot, (see notes)
- 1 cup coarsely grated coconut
For decorating
- ⅓ cup shredded coconut for decoration, for decoration
- ⅓ cup powdered white sugar
- ¼ teaspoon vanilla extract
- ½ teaspoon coconut milk
Instructions
- Getting ready: Grease with oil a small (4-6 cups) bundt cake mold, or line with parchment paper a 9-inch round cake pan.Heat oven to 300 ºF [150 ºC].
- Combining dry ingredients: In a large bowl, and with a wire whisk, combine flour, ginger, cinnamon, baking powder, and salt. Set aside.
- Combining wet ingredients: With a stand mixer or handheld electric mixer, and with the paddle attachment, beat eggs and brown sugar over medium speed until the mixture is a paler color. Slowly pour the oil into the mixture while still beating.
- Making batter: Add the flour mixture and whisk until mixed well. Fold in coconut and carrot using a spatula.Pour the batter into the prepared mold.
- Baking: Cook in the preheated oven for 25 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and cool to room temperature on a wire rack. Don't turn off the oven and proceed to the next step.
- Decorating: While the cake cools down, place the coconut flakes for decoration in a baking tray and bake until it turns golden brown. Remove from the oven and let it cool down to room temperature. Set aside.Mix the powdered sugar with vanilla extract and coconut milk. It should be very thick but pourable. Add a few more drops of coconut milk if needed.Pour this mix on the cake, top with the toasted coconut.
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Published Feb 7, 2013, revised
