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.
This looks amazing! I love coconut!