Table of Contents » Cakes

Carrot Cake Caribe


2 c flour
2 c sugar
2 t baking soda
2 t cinnamon
1 c corn oil
3 large eggs, lightly beaten
2 t vanilla extract
1 1/3 c pur?©ed cooked carrots
1 c chopped walnuts
1 c shredded coconut
3/4 c drained canned crushed pineapple

8 oz cream cheese, at room temperature
4 T (1/2 stick) unsalted butter, at room temperature
3 c confectioners' sugar
1 t vanilla extract
1 T fresh lemon juice
1/4 c drained canned crushed pineapple, finely chopped

1/2 c shredded coconut, toasted


1. Preheat the oven to 350.

2. Lightly butter two 9-inch round cake pans. Line the bottoms of the pans with rounds of waxed paper and butter the paper.

3. Sift the flour, sugar, baking soda, and cinnamon together in a large mixing bowl. Add the oil, eggs, and vanilla; beat well. Fold in the carrots, walnuts, coconut, and pineapple.

4. Divide the batter evenly between the prepared pans. Place on the middle rack of the oven and bake until the edges have pulled away from the sides of the pan and a toothpick inserted in the center comes out clean, about 1 hour.

5. Cool the layers in the pans for 10 minutes. Invert the pans onto a wire rack, carefully remove the waxed paper, and cool completely.

6. ICING: Cream the cream cheese and butter together in a mixing bowl with an electric mixer. Slowly sift in the confectioners' sugar and continue beating until fully incorporated (there should be no lumps). Stir in the vanilla, lemon juice, and pineapple.

7. TOASTING COCONUT: Spread no more than 1 cup shredded coconut on a baking sheet. Bake in a preheated 350 oven until golden, about 5 minutes, shaking the pan once or twice. Watch the coconut carefully so that it does not burn. Repeat the process if your recipe calls for more than 1 cup. Do not try to brown the coconut under a broiler; the high sugar content will cause it to burn very quickly. (To store coconut for later use, bring coconut to room temperature and store in an airtight container in a cool dark place.)

8. TO ASSEMBLE: Place a cake layer on a pretty serving plate and ice the surface. Top with the remaining cake layer and ice the top and sides. Pat the toasted coconut gently around the sides of the cake.


Serves: 12
Source: Sheila Lukins All Around the World Cookbook (1994)
Liked By: Devon

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