This delicious Hawaiian carrot cake with coconut frosting from Sweetpolita is a mouth watering dessert. Freshly grated carrot and pineapple are baked into a moist spice cake. Use the best spices available to bake this cake so the diverse flavors really come through. This usually means grinding your own whole spices (in a mortar and pestle or coffee grinder). Frost the carrot cake with homemade coconut icing made with cream cheese, sour cream, and powdered sugar. Hawaiian carrot cake with coconut icing is the perfect dessert for any special occasion.
Ingredients:
Carrot Cake:
1 cup (250 mL) chopped canned pineapple
4 cups (1 L) grated carrot
2 1/2 cups (625 ml) all-purpose flour
1 tbsp (15 mL) baking powder
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
2 tsp (10 mL) cinnamon
1 tsp (5 mL) nutmeg
1 cup (250 mL) butter, at room temperature
1 1/4 cups ( 300 mL) golden brown sugar
4 eggs
2 tsp (10 mL) vanilla
1/2 cup (125 mL) milk
Coconut Icing:
2 pkgs (250 g each) regular cream cheese, at room temperature
1 cup (250 mL) butter, at room temperature
¼ cup (50 mL) sour cream or natural yogurt
1 tsp (5 mL) vanilla
2½ cups (625 mL) sifted icing sugar
1 cup (250 mL) sweetened flaked coconut
For full recipe instructions, click here.
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Comments
February 20, 2012
am intrigued about the adddition of sour cream or yogurt in your cream cheese frosting...love to try it soon!
April 12, 2012
The best carrot cake I have ever eaten!! So worth the time to make it!