EMERIL'S CLASSIC CARROT CAKE WITH FRESH COCONUT WALNUT FROSTING
Make and share this Emeril's Classic Carrot Cake With Fresh Coconut Walnut Frosting recipe from Food.com.
Provided by Scandigirl
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees.
- Grease 3 round (9 inch) cake pans with 2 teaspoons.
- of the butter.
- In the bowl of an elctric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar.
- Cream the mixture until smooth.
- Sift the flour, baking powder, baking soda and salt into a small mixing bowl.
- Add the eggs to the butter/sugar mixture, 1/2 cup at a time.
- Add the carrots, ground walnuts and vanilla.
- Mix well.
- Pour the batter into the prepared pans and spread evenly.
- Place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched.
- Remove from the oven and cool.
- In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
- Mix well.
- Add the walnut pieces and coconut.
- Mix well.
- Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
- To assemble, slice each cake in half.
- Place on half in the center of a serving plate.
- Brush the top of the cake with the syrup.
- Spread 1/2 cup of the frosting over the first layer.
- Repeat the above process until all of the layers are used.
- Ice the entire cake with the remaining frosting.
- Refrigerate the cake for 30 mninutes.
Nutrition Facts : Calories 869.8, Fat 49.7, SaturatedFat 17.1, Cholesterol 112.8, Sodium 374.2, Carbohydrate 103.1, Fiber 3.8, Sugar 81, Protein 9.4
COCONUT CARROT CAKE
I found this recipe in a cookbook years ago. It's easy to make, and my family loves its moistness. It's impressive when prepared in three layers. -Shirley Braithewaite, Onaway, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 14 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Drain pineapple, reserving juice; set juice aside. Stir in the pineapple, carrots and coconut (batter will be thick). , Transfer to three greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add confectioners' sugar and enough of the reserved pineapple juice to achieve desired spreading consistency. Tint 1/4 cup frosting orange; place in a small resealable plastic bag. Cut a small hole in a corner of the bag; set aside., Place one cake layer on a serving plate; spread with a third of the white frosting. Repeat layers twice. With orange frosting, pipe carrots on top; add parsley sprig for carrot top. Cover and store in the refrigerator.
Nutrition Facts : Calories 664 calories, Fat 33g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 526mg sodium, Carbohydrate 87g carbohydrate (55g sugars, Fiber 2g fiber), Protein 7g protein.
CLASSIC CARROT-COCONUT CAKE
Classic carrot-coconut cake is a Southern tradition. Ours has a healthy dose of ginger and cinnamon for a nice spice and cream cheese frosting sprinkled with pretty coconut flakes for a beautiful finishing touch.
Provided by Katherine Sacks
Categories Cake Easter Spring Carrot Coconut Cream Cheese Ginger Cinnamon Buttermilk Dessert Texas
Yield Makes 1 (9-inch) double-layer cake
Number Of Ingredients 19
Steps:
- Position rack in center of oven; preheat to 350°F. Spread shredded coconut in a single layer on a rimmed baking sheet and toast until golden brown and aromatic, 3-5 minutes. Let cool 5 minutes.
- Meanwhile, lightly coat cake pans with nonstick spray. Line bottom of pans with parchment paper; lightly coat parchment with nonstick spray.
- Whisk toasted coconut, flour, baking powder, salt, baking soda, cinnamon, and ginger in a medium bowl. Combine carrots and buttermilk in another medium bowl.
- Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla in a large bowl until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; beat until smooth. Divide batter between prepared pans; smooth top.
- Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 40-45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
- Spread 1 Tbsp. frosting in the center of a platter. Place 1 cake, domed side down, on platter. Spread 1 1/4 cups frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 2 cups frosting. Chill 30 minutes to let frosting set.
- Spread remaining frosting over top and sides of cake, swirling top decoratively. Press coconut flakes into frosting on sides of cake. Chill at least 30 minutes or up to overnight to let frosting set.
- Do Ahead
- Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks.
COOKED WALNUT FROSTING
Make and share this Cooked Walnut Frosting recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Blend first 5 ingredients in saucepan. Cook over medium heat until thickened, stirring constantly.
- Add vanilla, coconut and walnuts; mix well.
- Cool.
- Frost cooled cake.
- Enough frosting for a 2 layer cake.
Nutrition Facts : Calories 1489.1, Fat 108.5, SaturatedFat 49.9, Cholesterol 422.3, Sodium 407, Carbohydrate 122.8, Fiber 7.5, Sugar 103.4, Protein 18.9
COCONUT CARROT CAKE
You can't really go wrong with carrot cake, and this deluxe recipe is no exception. Packed with shredded carrots, juicy pineapple, coconut flakes and chopped nuts, it's truly loaded. To take it over the top, this carrot cake with coconut is generously topped with a homemade cream cheese frosting that has the perfect balance of sweet and tangy. It's a good thing this cake serves 12, because there's no doubt everyone will be back for seconds!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan or 2 (8- or 9-inch) round cake pans with shortening; lightly flour.
- In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, vanilla and salt; beat on medium speed 1 minute. Stir in carrots, pineapple, nuts and coconut (batter will be thick). Pour into pan(s).
- Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
- Meanwhile, make Cream Cheese Frosting. In medium bowl, beat cream cheese, butter and milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable.
- Frost 13x9-inch cake or fill and frost round layers with frosting. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
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