Emeril's Classic Carrot Cake With Fresh Coconut Walnut Frosting

Recipe by Scandigirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement