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.
Course Dessert
Cuisine Fusion
Keyword carrot cake recipe with ginger, carrot ginger bread
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.
Notes
How finely your carrot is grated will change the texture of the cake. Finely-grated carrot will produce a denser, chewier cake, a coarsely-grated carrot will yield a looser cake.