Ginger-Coconut Carrot Cake
Think you like carrot cake? After you taste this, you'll absolutely love it!
Servings: 12 servings
Calories: 676kcal
Ingredients
- 1 ¾ cups granulated sugar plus more for pans
- 2 ½ cups all-purpose flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- 4 eggs
- 2 tbsp grated fresh ginger
- 1 cup vegetable or canola oil
- 3 cups grated carrots
- ½ cup chopped pecans
- 1 ½ cups toasted sweetened coconut
- Large coconut shavings toasted
Cream Cheese Frosting
- 8 oz cream cheese softened
- ¾ cup unsalted butter softened
- 1 lb 4 cups confectioners' sugar
- 1 tsp vanilla
Instructions
- Heat oven to 350˚ F. Grease three 8-inch round cake pans; line bottom of pans with parchment. Grease and sprinkle with granulated sugar, tapping out excess; set aside. Stir together flour, cinnamon, baking powder, baking soda and salt; set aside.
- Beat eggs and granulated sugar until light. Add ginger and oil. Stir in flour mixture. Fold in grated carrots, pecans, and sweetened coconut.
- Divide batter among three pans and bake for 25 to 30 min or until cakes bounce back when touched in the center. Cool 15 min. Turn cakes out of pans and cool, top sides up.
- For Frosting: Beat together cream cheese and butter until smooth. Add confectioners’ sugar and vanilla and beat just until combined and smooth.
- Assemble cakes on platter, spreading the center of each cake with a generous layer of frosting. Garnish with coconut shavings.
Notes
Lining the cake pans with parchment is key! Simply trace the shape of the pan on the paper and cut.
Nutrition
Calories: 676kcal | Carbohydrates: 94g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 105mg | Sodium: 361mg | Potassium: 345mg | Fiber: 4g | Sugar: 69g | Vitamin A: 6035IU | Vitamin C: 2.1mg | Calcium: 91mg | Iron: 2.2mg