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!


Ginger-Coconut Carrot Cake

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