Ginger-Coconut Carrot Cake

By carvalhohm

Ingredients

• Cream Cheese Icing:
• 1-3/4 cups granulated sugar, plus more for pans
• 2-1/2 cups all-purpose flour
• 2 tsp ground cinnamon
• 2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 4 eggs
• 2 Tbsp 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
• 8 oz cream cheese, softened
• 3/4 cup unsalted butter, softened
• 1 lb confectioners' sugar (4 cups)
• 1 tsp vanilla extract

Details

Servings 12
Adapted from recipe.com

Preparation

Step 1

1.Heat oven to 350 degrees. 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.

4.For frosting: Beat cream cheese and butter until smooth. Add confectioners' sugar and vanilla and beat just until combined and smooth.

5.Assemble cakes on platter, spreading the center of each cake with a generous layer of frosting. Garnish with coconut shavings.

Calories 822