Carrot cake with coconut cream

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 749, total fat 56 G., saturated fats 39 G., proteins 10 G., carbohydrates 58 G., fiber 6 G., cholesterol 109 mg, sodium 554 mg, sugar 38 G.

Instead of traditional cream cheese frosting, try this carrot cake with coconut frosting, made with cream cheese and real coconut cream. The creamy texture and smooth flavor give the cake a sophisticated feel. The outside is adorned with coconut shavings, making it look absolutely unique.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Carrot and coconut cake

1 cup coconut flour + extra for dusting pans
1 cup coconut oil at room temperature
1 cup coconut sugar
1/3 cup honey
3 large eggs
2 cups gluten-free oat flour
2 tsp ground cinnamon
2 teaspoons of baking soda
1.5 tsp coarse salt
1 teaspoon ground ginger
0.5 tsp baking powder
1 can (400g) unsweetened coconut milk (about 1 3/4 cups), shaken
1.5 cups grated carrots (3–4 large carrots)
1 cup natural applesauce without sugar
Cooking spray

Coconut Cream Cheese Frosting

700 g of cream cheese at room temperature
1/4 cup honey
1/4 cup powdered sugar
1/3 cup unsweetened coconut cream (skim from the surface of the coconut milk in the can without shaking)
1/3 cup toasted coconut flakes for garnish

Ingredient Substitution Suggestions

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Recipes with similar ingredients: coconut flour, oat flour, coconut milk, carrot, applesauce (puree), cinnamon, ground ginger, cream cheese, eggs

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray three 9-inch round cake pans with cooking spray and lightly dust them with coconut flour.
Carrot and coconut cake:

In the bowl of a stand mixer fitted with a paddle attachment, combine the coconut oil, coconut sugar, honey, and eggs until creamy. Don't worry if the mixture looks curdled; it will become smooth once you add the remaining ingredients.

In a large bowl, combine the coconut flour, oat flour, cinnamon, baking soda, salt, ground ginger, and baking powder. Add half the dry ingredients to the wet ingredients and mix until smooth. On low speed, beat in the coconut milk until smooth, then gradually add the remaining half of the dry ingredients. Turn off the mixer and scrape down the sides of the bowl to ensure all ingredients are combined. Add the carrots and applesauce. Divide the batter among the prepared pans.
Bake until the cakes begin to pull away from the sides of the pans and a toothpick inserted into the center comes out clean, 25 minutes. Let cool in the pan for 10 minutes.
Run a knife around the edge of the pan, then invert the cakes onto 2 wire racks. Let cool completely. Handle the cakes carefully, as they are very delicate.

Coconut Cream Cheese Frosting:

In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese, honey, powdered sugar and coconut cream on high speed until fluffy.
Place one cake layer on a cake stand (at least 25 cm). Spread a quarter of the frosting on top and spread it to the edges. Place another cake layer on top and cover with another quarter of the frosting. Place a third cake layer and spread a third quarter of the frosting over the entire cake as a base layer. Refrigerate the cake for at least 30 minutes, then cover with the remaining frosting. Sprinkle with coconut.