A couple of weeks ago I had an annual ladies little Christmas party so I had the chance to test a new carrot coconut cake that is great for a festive season. To be honest, I thought the original recipe was a bit dry, but I altered it by adding some more moisture and quint essential christmas spices to the mix. It also makes a huge difference if you use coconut milk or cream that I accidentally did during my first trial, the cream gives a much softer texture. I also doubled the amount of ginger as I honestly could not taste it before and now it has a wonderful heat to the background that is not too overpowering. I sprinkled some cardamom, ground nutmeg and chopped dates for a lovely seasonal flavouring. The recipe is super easy to make and perfect for the first weekend of December…
If the mixture seems too dry, you can also add in a bit of apple or pineapple juice for moisture
Cream Cheese Frosting
Grate the ginger and carrots, chop the pecan nuts and dates. In a bowl whisk the eggs and sugar until slightly frothy. In another bowl, mix all the dry ingredients together. Stir into it the oil a little bit at a time along with the whisked eggs/sugar. Add in the coconut cream, nuts, chopped dates, coconut flakes and grated carrots and ginger. (If the mixture seems too dry, add in a bit more coconut cream or apple juice) Place the mixture into a buttered cake tin and bake for about an hour in a 175C.
Frosting: Mix all the ingredients together and spread it over the cake once in has cooled from the oven. Garnish with shaved brazilian nuts, coconut flakes and ground nutmeg.