Ginger-Coconut Carrot Cake

Think you like carrot cake? After you taste this triple layer frosted dessert, made with toasted coconut, you'll absolutely love it!



by 8  people


add your rating
add a comment
Servings: 12
Prep Time: 30 mins
Total Time:  2 hr
Related Categories: Cake, Carrot Cake, Desserts
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1 3/4  cups 
    granulated sugar, plus more for pans
  • see savings
    On Sale
    2 1/2  cups 
    all-purpose flour
  • see savings
    On Sale
    2   teaspoons 
    ground cinnamon
  • see savings
    On Sale
    2   teaspoons 
    baking powder
  • see savings
    On Sale
    1   teaspoon 
    baking soda
  • see savings
    On Sale
    3/4  teaspoon 
    salt
  • see savings
    On Sale
    4   
    eggs
  • see savings
    On Sale
    2   tablespoons 
    grated fresh ginger
  • see savings
    On Sale
    1   cup 
    vegetable or canola oil
  • see savings
    On Sale
    3   cups 
    grated carrots
  • see savings
    On Sale
    1/2  cup 
    chopped pecans
  • see savings
    On Sale
    1 1/2  cups 
    toasted sweetened coconut
  • see savings
    On Sale
     
    Large coconut shavings, toasted
Cream Cheese Icing:
  • see savings
    On Sale
    8   ounces 
    cream cheese, softened
  • see savings
    On Sale
    3/4  cup 
    unsalted butter, softened
  • see savings
    On Sale
    1   pound 
    confectioners' sugar (4 cups)
  • see savings
    On Sale
    1   teaspoon 
    vanilla extract

Directions
1.
Heat oven to 350 degrees F. Grease three 8-inch round cake pans; line bottoms with parchment. Grease and sprinkle with granulated sugar; tap out excess. Stir together flour, cinnamon, baking powder, baking soda and salt; set aside.
2.
Beat eggs and granulated sugar until light. Add ginger and oil. Stir in flour mixture. Fold in grated carrots, pecans and sweetened coconut.
3.
Divide batter among pans and bake for 25 to 30 min or until cakes spring back when touched in the center. Cool 15 min. Turn cakes out of pans and cool completely, top sides up.
For frosting:

1.
Beat cream cheese and butter until smooth. Add confectioners sugar and vanilla and beat just until combined and smooth.
2.
Assemble cakes on platter, spreading the center of each cake with a generous layer of frosting. Garnish with coconut shavings. Makes 12 servings.
Nutrition information
Per Serving: cal. (kcal) 822, Fat, total (g) 46, chol. (mg) 122, sat. fat (g) 18, carb. (g) 98, Monosaturated fat (g) 10, Polyunsaturated fat (g) 14, fiber (g) 3, sugar (g) 74, pro. (g) 8, vit. A (IU) 5102, vit. C (mg) 2, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 65, Cobalamin (Vit. B12) (g) 0, sodium (mg) 456, Potassium (mg) 249, calcium (mg) 111, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Related Recipe
Vegetarian Croissant
Vegetarian Croissant

Make this flaky croissant sandwich, filled with Swiss cheese, tomato, avocado, zucchini, and savory herbed mayonnaise, for a vegetarian lunch.

 Articles
7 Super-Easy Cake Mix Christmas Cookies: Best of the Blogs
... can turn out in a snap. The secret? Boxed cake mix. If you haven't tried your hand at easy cake mix...&M Cake Mix Cookies Red and green M&Ms minis are all you need to add to chocolate fudge cake mix... for these decadent-tasting (but so easy) holiday nibbles, courtesy of The Frugal Girls. Easy Cake Truffles Also from... read more...
Molten Chocolate Cake with Cherry Compote: A Sweet Treat for Two
... most ambitious recipe yet, Molten Chocolate Cake with Cherry Compote. A cake that's cooked... first two recipes, however, I felt up to the challenge. To make sure his chocolate cake is perfect...-licking opportunities, so I was nearly full before I ever had a finished cake. The first tasty step is to melt down... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products