Total Time
45mins
Prep 15 mins
Cook 30 mins

This recipe (from Toronto Chef Christine Cushing) is a keeper - moist, rich and nicely spiced! It will make 12 individual bundt cakes or two 8-inch cakes.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 F.
  2. degrees.
  3. Spray cake pans with oil.
  4. Combine wet ingredients and sugar in food processor.
  5. In a large bowl, sift together the dry ingredients.
  6. Add the dry ingredients to the wet mixture in the food processor and pulse several times to blend until smooth.
  7. Transfer mixture from food processor to large bowl.
  8. Fold in walnuts, coconut, and carrots.
  9. Pour mixture into prepared pans and bake for 25 to 35 minutes or until cake tester comes out clean.
  10. If making larger cakes, cooking time will be longer.
  11. Cool on wire rack.
  12. In a medium bowl whisk together coconut milk, mascarpone cheese, and honey.
  13. Add lime zest, orange juice and ginger and whisk together until smooth and incorporated.
  14. Pour immediately over cooled cakes.

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