Toasted Coconut Carrot Cake oh my! Truth be told I was never one to really dig carrot cakes. I think because so often they are packed with all kinds of stuff that isn’t necessary and detracts from the carrot cake part. This dairy free coconut cake doesn’t fuss with all that other junk! Just pure carrots and toasted coconut flavor galore with hints of orange essence!
I really do love Spring. It’s an awakening after a cold, long winter, a new beginning, the earth comes back to life in a beautiful way. I think too it’s a new beginning for us, after having cabin fever for the last 6 months (all work and no play makes Diane a very dull girl), the birds finally start to chirp, and the sun is starting to shine, and you are reinvigorated. It’s a beautiful thing! That is if we get a spring here in Chicago, that’s a crap shoot. But when we do, oh boy is it amazing! (can’t you just hear the birds and flutes playing in your head)!
During this time, I like to create new and springy desserts that represent this beautiful time of year and delights our senses with light and airy flavors, colors and textures. I made this for my sisters’ birthday, and it was divine! Three layers of coconut carrot cake, with a naked frosting (scandalous) on the cake to keep it a bit lighter but still get that tangy sweet goodness from my non-cheese, cream cheese frosting! The frosting is perfectly piled in between each delightful layer and tops off this spring beauty with dollops of this delectable cream.
Of course, I had to garnish with stained glass like candied carrot curls, toasted coconut and flowers, duh!
This cake is a denser cake, but with a very tender crumb. The spices, carrots and coconut come through pure and beautifully!
Almost too pretty to eat…almost, dig in!!
So, join me in celebrating all things Spring and to new beginnings (New Year’s ain’t got nothing on Spring) and bake up this Coconut Carrot Cake. Listen to the birds and flutes play in your head as you go (you may or may not be crazy if you do actually hear this)! This will make a fabulous addition to your Easter, Passover, Sunday Supper or whatever table!
Happy Weekending and Springing!
Diane
- Candied Carrot Curls:
- 2 large carrots
- 1 cup water
- 1 cup granulated sugar
- For the Cake:
- 2 cups AP flour
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. apple cider vinegar
- ¾ cup refined coconut oil melted (measure in liquid state)
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. cardamom
- ⅛ tsp. all spice
- ⅛ tsp. ginger
- ¼ tsp. ground nutmeg
- 2 large eggs room temp
- ¾ cup granulated sugar
- ¼ cup coconut brown sugar (can sub brown sugar)
- ¼ brown rice syrup
- 1 tsp. vanilla
- 1 cup shredded carrots (squeeze moister out)
- 1 cup toasted shredded unsweetened coconut
- 1 cup lite coconut milk canned
- ¼ coconut yogurt (I use Coyo)
- 1 tbsp. orange zest
- 2 tbsp. fresh squeezed orange juice
- Toasted coconut flakes (can buy from Whole Foods) edible flowers for garnish
- For the Almond Cheese "Cream Cheese" Frosting:
- 16oz Kite Hill almond cream cheese style spread (plain)
- 1 cup vanilla Coyo coconut yogurt (or non-dairy yogurt of choice)
- 2 tsp. vanilla paste
- ½ cup super fine sugar
- 2 cups So Delicious Coconut Whip Light
- 1 to 2 tbsp. orange liquor
- 1 tbsp. orange zest
- For the Carrots:
- Peel the carrots to remove the skin. Peel off long flat strips of the carrots using a vegetable peeler. In a medium saucepan, add sugar and water over high heat. Stir to combine. Add carrot strips.
- Bring to a boil then reduce heat to simmer for 15 minutes.
- While carrots are simmering pre-heat the oven to 225 degrees and line a baking sheet with a silicone mat or parchment paper lightly sprayed with non-stick spray.
- When the carrots are done, carefully remove from simple syrup using fork, or tongs, careful not tear and place flat on the baking sheet. Reserve the simple syrup for later use. Store in air-tight container in the fridge.
- Bake the carrots for 30 minutes. Remove from oven, they will be cool enough to touch, gently wrap around a straw, chopsticks or anything you have that is long and cylinder. Place back on the baking sheet to cool and harden completely. Once cooled, gently slide off of the straw and store in air-tight container at room temp for up to 3 - 5 days before use.
- For the Cake:
- Toast the shredded coconut in a medium un-greased skillet over medium heat, tossing frequently until light golden brown. Remove from heat on a plate and set aside. Can be ahead of time an stored in air-tight container or bag at room temp.
- Shred the carrots, about 2 to 3 will be plenty for one cup, and squeeze out the moister in a clean kitchen towel over a bowl. Set aside. Reserve juice for another use.
- Pre-heat the oven to 350 degrees and spray and line three 6 inch round cake pans with parchment paper and set aside.
- In a large bowl, combine all the dry ingredients, including the toasted coconut and spices and whisk to combine.
- Melt the coconut oil and measure out in liquid state and set aside.
- In a separate large bowl whisk the eggs and the coconut sugar together until fully combined. Add the brown rice syrup and whisk to fully incorporate. Add the vanilla extract and coconut yogurt and mix to fully combine. Whisk in the coconut milk, vinegar and orange juice and mix to fully combine.
- Pour your wet ingredients into the dry ingredients and mix with wooden spoon until all the flour is incorporated. Stir in the melted coconut oil and mix to combine. Stir in shredded carrots and orange zest and stir to incorporate.
- Evenly distribute the batter between the three prepared cake pans (I use a scale, but you can use measuring cup if you don't have one).
- Place the pans in the pre-heated oven on the middle rack, staggered. Bake for 25 to 35 minutes, rotating pans half way through. Done when toothpick inserted comes out clean. Start checking at 25 minutes.
- Allow to cool on wire rack in the pans for 10 minutes, then turn out and allow to cool completely on wire rack.
- For the Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the almond cheese and the super fine sugar until full incorporated and smooth and creamy.
- Mix in the coconut yogurt and until combined, add the vanilla paste and mix to combine.
- Add in the orange liquor and mix in the orange zest.
- Fold in the coconut whip until incorporated.
- Frost the Cake:
- Grab the carrot simple syrup you reserved from the candied carrots and set aside.
- Take one of the cooled cake layers and place on cake round on cake stand. Lightly brush the top of the cake with the simple syrup. Add about a cup or so of the frosting on top of the cake and gently even out to completely cover. Gently place the second layer over the frosting and repeat brushing the top with the simple syrup and adding more frosting on top. Add the final layer on top and repeat the brushing the simple syrup over the top and frost.
- Even out the frosting on the top and sides with an off-set spatula so you have an even layer over the top. Next take a cake scraper and holding against the side of the cake angled, gently turn the cake stand and spread out the frosting over the cake. Does not have to be perfect and since this is a "naked" cake, you want the cake to show. Easy!
- Next add some frosting in a large pastry bag fitted with a large round tip, add dollops to the top of the cake. Refrigerate cake in air-tight container until ready to serve. Garnish with toasted coconut flakes, candied carrots and edible flowers. Allow to come to room temperature before slicing. Store leftovers in air-tight container in the fridge for up to 3 to 5 days.
- Enjoy!
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