"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Carrot Coconut Cake Recipe

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This recipe for Carrot Coconut Cake, by , is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn Thiessen
Added: Saturday, June 20, 2009



1 1/2 cup grated carrots
3/4 cup crushed pineapple
3/4 cup unsweetened coconut
3/4 cup chopped walnuts
1/2. cup chopped dates
3/4 cup vegetable oil
3/4 cup brown sugar
1/3 cup white sugar
3 eggs
2 tsp vanilla
1 1/2 cup unbleached flour
1 1/2 tsp cinnamon
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp ginger
1/2 tsp freshly grated nutmeg
1/2 tsp allspice


1/4 cup unsalted butter, softened
1 tsp vanilla
3 oz white chocolate
3 cups icing sugar, sifted
9 oz cream cheese, firm block, not spreadable

Preheat oven to 350. Butter and flour two 8" round pans and set aside. Combine grated carrot, pineapple, coconut and walnuts in a large bowl. In mixing bowl beat the sugars with the eggs. Stir in vanilla and whip on high until volume has tripled. On low, pour in the oil slowly to blend in. Combine the remaining dry ingredients and gently stir into the egg mix. Fold in the carrot mixture. Divide the batter among the cake pans and smooth the tops. Bake 30 minutes until an inserted toothpick comes out clean. While the cakes cool, prepare the frosting. Beat cream cheese on high until smooth and fluffy. Lightly blend in vanilla and butter. Melt white chocolate in a double boiler over medium heat. Add hot melted chocolate to the cream cheese mixture. Scrape down the sides of the bowl and mix on high again until its smooth and fluffy. Slowly add icing sugar, stopping to scrape down the sides now and then. Beat on high until all the sugar is well incorporated and the frosting is light and fluffy, about 3 minutes. Spread bottom layer with one third of the frosting, smoothing it evenly over the edges. Chill 10 minutes. Place the top cake layer on and frost the top and sides as you like. Garnish with toasted coconut and walnuts. Yields one 8" round cake. This cake is delicious. You can also make cupcakes for a kid's birthday party or a large pan to take to work.




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