Emeril's Classic Carrot Cake With Fresh Coconut Walnut Frosting
Such a great recipe! I make it up for a gift when going to a new neighbor, or for dinner guests.
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INGREDIENTS
Nutrition- 1
- 2
- 1⁄2cup vegetable oil
- 1cup sugar
- 1
- 2cups all-purpose flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- 1⁄2teaspoon ground cinnamon
- 1pinch salt
- 4
- 3cups shredded carrots
- 1cup ground toasted walnuts
- 1teaspoon pure vanilla extract
- 8ounces chopped toasted walnuts
- 2cups coconut flakes
- 4cups powdered sugar
- 1cup simple syrup
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DIRECTIONS
- Preheat oven to 350 degrees.
- Grease 3 round (9 inch) cake pans with 2 teaspoons.
- of the butter.
- In the bowl of an elctric mixer, fitted with a paddle, combine the 1/2 cup of the butter, oil, sugar and brown sugar.
- Cream the mixture until smooth.
- Sift the flour, baking powder, baking soda and salt into a small mixing bowl.
- Add the eggs to the butter/sugar mixture, 1/2 cup at a time.
- Add the carrots, ground walnuts and vanilla.
- Mix well.
- Pour the batter into the prepared pans and spread evenly.
- Place in the oven and bake for about 25 to 30 minutes or until the center springs back when touched.
- Remove from the oven and cool.
- In the bowl of an electric mixer, combine the cream cheese and remaining 1/2 cup butter.
- Mix well.
- Add the walnut pieces and coconut.
- Mix well.
- Add the powdered sugar, 1 cup at a time and mix until the frosting is spreadable.
- To assemble, slice each cake in half.
- Place on half in the center of a serving plate.
- Brush the top of the cake with the syrup.
- Spread 1/2 cup of the frosting over the first layer.
- Repeat the above process until all of the layers are used.
- Ice the entire cake with the remaining frosting.
- Refrigerate the cake for 30 mninutes.
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