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carrot cake with coconut cream cheese frosting recipe

Written on Monday, September 5, 2016 | 8:56:00 PM



Serves : 8 - 12 servings 

Ingredients : 
batter
- ½ cup melted coconut oil, plus more for the pans
- 2½ cups (225 g) almond flour
- ½ cup (50 g) coconut flour
- ¼ cup cornstarch
- 2¼ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground allspice
- 1 teaspoon kosher salt
- 1 cup packed dark brown sugar
- ½ cup whole milk, at room temperature
- ¼ cup granulated sugar
- 6 large eggs, at room temperature, separated
- 3 large carrots, peeled and grated (2½ cups)
- ⅔ cup golden raisins
- ⅔ cup chopped pecans
- 2 teaspoons pure vanilla extract

Frosting
- 2 8-ounce packages cream cheese, at room temperature
- ½ cup coconut oil, at room temperature (see Tip)
- ¾ cup confectioners’ sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher salt

Preparation Method :
1) Prepare the batter: Preheat the oven to 350°F. Oil two 9-inch cake pans with coconut oil and line them with parchment rounds. In a large bowl, whisk together the almond flour, coconut flour, cornstarch, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt. 

2) In a large bowl, whisk together the brown sugar, milk, granulated sugar, egg yolks, and coconut oil. Stir in the carrots, raisins, pecans, and vanilla. Fold the carrot mixture into the almond flour mixture.

3) In another large bowl, beat the egg whites to stiff but not dry peaks. Stir about one third of the egg whites into the mixture to loosen it. Then gently fold in the remaining egg whites.

4) Transfer the batter to the prepared cake pans and bake until the cakes are golden brown and the center springs back when pressed very gently, 28 to 32 minutes. (A toothpick may come out clean before the cake is properly baked.)

5) Let the cakes cool in the pans on wire racks for 5 minutes. Then run a knife around the edge of both cakes and turn them out onto the racks to cool completely.

6) Make the frosting: In a large bowl, with an electric mixer, beat the cream cheese and coconut oil together until fluffy, about 3 minutes. Add the confectioners’ sugar, vanilla, and salt, and beat for 2 minutes to combine.

7) Assemble the cake: Transfer one cooled cake to a serving plate. Spread about ¾ cup of the frosting over the top of the cake. Top with another cooled cake layer. Spread the remaining frosting all over the cake. Store any leftover cake in an airtight container at room temperature for up to 3 days. 

Tip : It’s easiest to measure coconut oil in its liquid state. If it isn’t already liquid, run the closed jar under hot water or simply remove the lid and give it a few very short bursts in the microwave. Just let the oil cool to room temperature before proceeding with the recipe.

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