“My two kids totally enjoyed it. They were surprised to see carrots going into a cake, and more surprised when the carrots tasted very good in the cake! I will make it again for sure!”
Annie Imbeault, mom of Oliver, 4, and Myriam, 2, Dartmouth, N.S.
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Carrot Cake with Drizzly Icing & Toasted Coconut
We've added wheat germ into this traditional carrot cake - no one will know!
Loading ...June 10th, 2008
Recipe by Paula Bowman
Servings
10Prep Time
Prep: 25 minOn the table: 1 hour 50 min (includes cooling)
Icing: 20 min
Directions
Preheat oven to 350-deg. F. Lightly oil a 10-inch bundt pan.
In a bowl, whisk first 7 ingredients together.
In another large bowl, whisk eggs and sugar together until smooth. Add oil and vanilla and mix until blended. Stir in carrots and pineapple. Add reserved dry ingredients and nuts and stir until just blended. Spoon evenly into prepared pan and smooth top.
Bake until toothpick inserted in centre comes out clean, about 45 minutes. Cool 10 minutes then invert onto cooling rack. Allow to cool before icing.
Preheat oven to 350-deg. F. Spread coconut out on a cookie sheet and toast for 2 to 3 minutes, until light golden brown. Watch closely, as it burns quickly. Remove from oven and cool.
Cream butter and cream cheese together until smooth. Add icing sugar and blend. Add lime zest and juice and mix well. Drizzle over carrot cake and garnish with toasted coconut.
Nutrients Per Serving
Cake with icing: 546 calories, 33 g fat, 76 mg calcium, 422 mg sodium, 60 g carbs, 3 g fibre, 7 g protein; excellent source of folate.
Photo by Michael Alberstat
Food styling by David Grenier
Prop styling by Sasha Seymour
Food styling by David Grenier
Prop styling by Sasha Seymour
Copyright © 2012 St. Joseph Media. All Rights Reserved.