Monday, April 2
Carrot Cake w/ Whipped Coconut Cream Cheese Frosting
This weekend my Son's preschool hosted a yard sale/ bake sale fundraiser.
I just love having a reason to bake that doesn't involve me having to eat it all.
Not that I HAVE to eat everything I bake. BUT.... well when 2 dozen cookies are staring at you all day... your strong you hold off. But what happens when you wake up at 2 am and need a midnight snack?
That's right you NEED those cookies!
So someone please have more bake sales so I can bake and not eat. Please.
Being that Easter is only a week away I felt it appropriate to make a Carrot Cake for my Son's bake sale.
My plan was to stick to traditional. But I love coconut with carrot so much I just couldn't not use it. So we filled our frosting with lots of coconut flakes and then add even more toasted coconut around the sides for some toasty crunch and of course to make it look super pretty!
Carrot Cake with Coconut Cream Cheese Frosting
1 1/2 cups vegetable oil
2 cups white sugar
1 teaspoon vanilla extract
1teaspoon rum extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon nutmeg
3 cups grated carrots
1 cup chopped pecans (optional)
1/2 cup raisins (optional)
Preheat oven to 350.
Grease and flour 2 8 inch cake pans. Set aside.
In the bowl of your mixer beat eggs, oil, extracts and sugar together until combined on medium speed.
In a large bowl sift together flour, baking soda, baking powder, salt cinnamon, and nutmeg.
Slowly add in flour mixture into eggs/sugar until the batter is incorporated.
Mix in your carrots and then fold in nuts and raisins.
Pour into prepared pans and bake for about 40-45 minutes or until a tooth pic inserted in the center of the cake comes out clean.
For the frosting.
1 package of room temp cream cheese
1.5 cups heavy cream
1 cup of granulated sugar
1 cup of coconut
1 cup of toasted coconut
1 tsp of vanilla extract
1 tsp of coconut rum (optional)
In bowl of you mixer beat cream cheese with your sugar until smooth. Scrape into a bowl and set aside.
In a clean mixing bowl whip your heavy cream on high speed until soft peaks form. Add in vanilla and rum.
Mix cream cheese and sugar into your now whipped cream. On medium/high speed whip until everything is combined and smooth. Mix in 1 cup of coconut.
Level the tops of the cake so they both are flat on top and bottom.
Place a good amount of frosting on your first layer, then place your 2nd layer on top creating a sandwich.
Continue to frost the tops and sides of the cake.
Press toasted coconut around the sides and edges.
Keep refrigerated until 1 hour before serving.