If you are looking for something different to make for your friends and family, this is a great cake to try out.
My fiance loves to eat carrot cake and so when I found this recipe I knew I had to try it. The cake has more texture with the coconut flakes and shredded carrot than a traditional carrot cake. Cardamom is a key ingredient to this recipe so I would recommend having this spice before making this recipe. However, if you can't find the spice you can substitute it with cinnamon and ground cloves. The cake comes out moist, flavorful, and delicious! I made extra frosting because the frosting is my favorite part of eating cake!
Spice Carrot Cake
Serving size: 1 cake
Total Time: 1 hour
Source: Adapted from Broma Bakery
Cake:
1 1/3 cups sugar
3/4 cup coconut oil
3 large eggs, room temperature
1/4 cup milk
2 teaspoons vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon freshly ground cardamom
1/2 teaspoon powdered ginger
1/4 teaspoon cinnamon
1 teaspoon salt
2 cups shredded carrots
3/4 cup unsweetened, shredded coconut
Caramel:
1/2 cup granulated sugar
3 tablespoons butter, room temperature
1/4 cup heavy cream
Cream Cheese Frosting:
8 ounces cream cheese, room temperature
1 cup unsalted butter, room temperature
1/2 teaspoon salt
2 teaspoons vanilla extract
5 1/2 cups powdered sugar
Step 1: Preheat oven to 350 degrees. Grease two three 8 inch cake pans.
Step 2: In a large bowl, mix together sugar, coconut oil, eggs, milk, and vanilla extract. Add in the flour, baking powder, cardamom, ginger, cinnamon, and salt.
Step 3: Fold in carrots and shredded coconut to the batter. Distribute batter evenly into prepared pans and bake for 30 minutes, or until a knife inserted in the center of the cakes comes out clean. Cool completely before frosting.
Step 4: To make the caramel, in a medium saucepan, heat the sugar on medium-low heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. Once the sugar is fully melted and turns a medium gold color, remove from heat immediately and stir in butter. The mixture will violently bubble. Use your spatula to stir the butter and sugar until they melt together completely. Next, pour in the heavy cream. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat and allow to cool.
Step 5: To make the frosting, whip soften butter, and cream cheese in a standing mixer at high speed. Lower speed and add in powdered sugar, salt, and vanilla extract, mixing until combined.
Step 6: To assemble the cake, place the first layer of cake onto a plate, then top with a heaping 1/2 cup of frosting. Spread to edges, smoothing evenly. Add the top layer and then apply the remaining frosting to the sides of the cake. Pour caramel on the top of the cake and allow to drip down the sides. Serve and enjoy!
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