If you want a show stopper dessert you definitely want to try this tropical carrot cake with coconut cream cheese. This is another one that I have dragged back out of 2007 because it is just so good. The image stinks but I sure am proud of how much better my pictures are now!
The original for this can be found at Epicurious. I did change it up a little to give it a little more flavor. Since it is three layers it should serve 10 or more quite generously.
The frosting needs to be chilled before using and once the cake is put together you’ll want to refrigerate the cake until about an hour before you want to serve it. You’ll also need to stick 4 drinking straws down in the cake to hold the layers so they don’t slip. Just smooth the frosting right over the straws and remove them as you serve the cake. This is a great way to keep any tall layer cake from having layers slip and slide.
This carrot cake is unlike any other that I have ever had. The macadamia and coconut add so much tropical flavor that you’ll think you’re in the Caribbean! The candied ginger adds a little bite that is addictive if you happen to love ginger as much as I do.
When I first made it I tried cake flour but I found that the cake flour wasn’t heavy duty enough to hold up the other ingredients. All purpose unbleached flour is the way to go with this cake. It allows the the ingredients to be suspended in the batter so you get all of the flavors in each bite.
Let’s face it – carrot cake is a great way to get your vegetables, right? Ah, come on – sure it is. That’s my story and I am sticking to it!
Tropical Carrot Cake with Coconut Cream CheesePrint Add to Collection Go to Collections
- 2 1/3 cup all purpose flour
- 1 cup sweetened flaked coconut
- 1 cup dry roasted macadamia nuts
- 3/4 cup chopped crystallized ginger
- 3 1/2 teaspoon cinnamon
- 1 teaspoon ginger
- 2 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 cup sugar
- 1 cup coconut oil
- 4 large eggs
- 2 teaspoons vanilla
- 2 cups finely grated peeled carrots
- 2 tablespoons finely grated fresh ginger
- 2 (8 ounce) cans crushed pineapple VERY well drained.
- 24 ounces cream cheese
- 1 cup unsalted butter
- 2 2/3 cup powdered sugar
- 1 cup sweetened cream of coconut like coco lopez
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- 1 tablespoon Monin Macadamia nut syrup
- Preheat oven to 350.
- Grease 3 (9" round) cake pans and line each with parchment.
- Combine 1/3 c flour, and next 3 ingredients in processor.
- Process by quick pulses until nuts are finely chopped.
- Whisk remaining flour, baking soda, salt, spices, and baking powder in a bowl to blend.
- In an electric mixer beat sugar and oil and add eggs, one at a time, incorporating each thoroughly before adding the next one.
- Beat in vanilla.
- Beat in flour-spice mixture.
- Stir in macadamia mixture and then pineapple, carrot, grated ginger mixture.
- Divide he batter among the pans.
- Bake until tester inserted in center comes out clean, about 30 minutes.
- Let the cakes cool in pans for one hour.
- Run knife around edge to loosen cakes and turn out.
- Let cool completely
- Beat cream cheese and butter in mixing bowl until smooth.
- Beat in powdered sugar, then cream of coconut and both extracts and Monin macadamia nut syrup.
- Chill until firm enough to spread, about half an hour.
- Place one cake layer, flat side up and spread with about 3/4 cup frosting.
- Add next layer and so on, finishing the top and sides with a thin layer of frosting.
- Push 4 or 5 straws down through the layers to hold them steady.
- Chill thoroughly.
- Use the rest of the frosting to put another layer of frosting over the top and sides.
- Chill until 1 hour before serving time.
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