Friday, September 5, 2014

In the Kitchen with Jason (and David): Carrot Cake with Coconut Cream Cheese Frosting

This is the best carrot cake recipe that I have had the pleasure of eating. I first made it for a family gathering where I made a bunch of recipes from the In the Kitchen with David cookbook, and then [in]conveniently forgot to take a picture, so I had to make it again... darn (read with as much sarcasm as you can muster).

You can see the yummy just by looking at it. I may go make another carrot cake tonight.
  • 2 2/3 cup flour
  • 1 cup flaked sweetened coconut
  • 2 1/2 tsp cinnamon
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 2 cups sugar
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 4 eggs
  • 4 cups grated carrots
  • 2 8 oz cans crushed pineapple, well drained
    • Make sure you drink the pineapple juice as this stuff is good for you.
  • 2 8 oz packages of cream cheese, at room temperature
  • 1 stick butter, at room temperature
  • 3/4 cup coconut cream
    • It was very hard for me to find this item at the grocery store, until the second employee that I asked for help directed me to the alcohol aisle where it was with the mixing ingredients. Maybe this will make it easier for you to find.
  • 1 additional tsp vanilla extract
  • 1 1/2 cups confectioners sugar
  • 1/4 cup flaked sweetened coconut
    • The recipe calls for this to be toasted, but as I end up with burnt coconut whenever I attempt to toast it, I have decided that from now on, it will be un-toasted for me.
  • Preheat the oven to 350 degrees.
  • Put the flour, coconut, cinnamon, baking powder, baking soda, and salt in a mixing bowl. 
  • Stir them all together and then set the bowl aside.
  • In an electric mixer, combine the sugar, oil, and vanilla.
  • Electric mix them until they are combined.
  • Add the eggs one at a time, mixing well after each egg.
  • With the mixer running at a low speed, add in the dry ingredients and continue to mix until they are completely mixed in.
    • Unless you have one of the electric mixers with the fancy paddle that scrapes the side of the bowl, you will need to stop and scrape the bowl once or twice during this step.
  • Pour the batter into a greased 9 x 13 baking pan and bake for 50 to 55 minutes, using the tooth pick trick to see if the cake is done.
  • Cool the cake pan for 2 hours.
    • While the cake is cooling, pull the cream cheese and the butter out of your fridge so they can be the correct temp when you make the frosting.
    • If you only have one electric mixing bowl, you will need to wash that while the cake is cooling as well.
  • After 2 hours, put the cream cheese and butter in the bowl of your electric mixer and beat until smooth. 
    • This may take a while; you have been warned.
  • Add the coconut cream and vanilla and mix until combined.
  • Add the confectioners sugar and mix until creamy.
  • Cover the bowl with plastic wrap and cool for 30 minutes for the frosting to get a little more firm.
  • Spread the frosting over the cake in a very thick layer.
    • No matter how thick I make it, I always end up with extra frosting. If you don't want extra, you could always make it even thicker... but I don't know if I can truly endorse this practice.
  • Sprinkle the remaining coconut over the top of the frosting.
And that is all it takes to have a delicious carrot cake all of your own. Do not blame me if relatives you didn't know you had show up for a piece. It is that good.

Please enjoy!

-Chef Jason

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