Much Ado About Stuffing

Much Ado About Stuffing

Most Delicious Carrot Cake ever

Really Good Carrot Cake
Vegan Friendly, Moist, Festive, Keeps Well, Loves to Travel.
(What else could you ask for in a cake, really?)

Moist and tasty Carrot Cake, packed with Coconut, Crystallized Ginger, Pineapple, and Macadamias


2 1/3 cups sifted all purpose flour
1 cup sweetened flaked coconut- or the organic, dried type
1 cup dry-roasted macadamia nuts

3/4 cup chopped crystallized ginger
3 1/2 teaspoons ground cinnamon
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
1 teaspoon coconut extract
2 cups finely grated peeled carrots
2 8-ounce cans crushed pineapple in its own juice, slightly drained (leave about half the juice)
For cake:
Preheat oven to 350°F.
  1. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides, or one half-sheet pan.
  2. Line bottom of pans with parchment paper, spray with non-stick spray.
  3. Combine 1/3 cup flour and next 3 ingredients in processor. Process until nuts are finely chopped.
  4. Whisk remaining 2 cups flour, cinnamon, baking powder, salt, and baking soda in medium bowl to blend.
  5. Using electric mixer, beat sugar and oil in large bowl to blend.
  6. Add eggs 1 at a time, beating well after each addition.
  7. Beat in vanilla and coconut extract.
  8. Beat in flour-spice mixture.
  9. Stir in coconut-macadamia mixture, then carrots and crushed pineapple.
  10. Divide batter among pans.
  11. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. If using a sheet pan, rotate pan half way through baking.
Run knife around edge of pans to loosen cakes.
Turn cakes out onto racks, and cool completely
Make the Frosting:
(This recipe makes a ton of frosting, enough for the 3-layer version of the cake. If you are making a sheet cake, you can reduce the ingredients by 1/2)

3 8-ounce packages cream cheese, or tofutti cream cheese (don’t have to soften)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, or Earth Balance Sticks (fridge temp)
2 cups powdered sugar
about 3/4 cup canned sweetened cream of coconut (such as Coco López)
1 teaspoon coconut extract

Beat softened cream cheese and butter in mixer bowl until smooth.

Beat in powdered sugar, then both extracts. Slowly add the cream of coconut allowing it to absorb into frosting mixture. I have rarely used the entire amount, especially when making the vegan/pareve version.
Chill until firm enough to spread…at least 30 minutes.
Place 1 cake layer, flat side up, on platter.
Spread 3/4 cup frosting over top of the cake.
Top with second cake layer, flat side up.
Spread 3/4 cup frosting over.
Top with third cake layer, rounded side up, pressing slightly to adhere.
Spread thin layer of frosting over top and sides of cake.
Chill cake and remaining frosting 30 minutes.
Spread remaining frosting over top and sides of cake.
Arrange whole nuts and ginger around top edge of cake. Sprinkle on more coconut if you like.
Chill 1 hour.
(Can be made 1 day ahead. Cover with cake dome and chill.
Let stand at room temperature 1 hour before serving.)


One Response

  1. This cake looks great, but is called "vegan-friendly" despite the fact that it contains 4 eggs. Can they just be left out for a vegan version?


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