4.12.2017

COCONUT CARROT SHEET CAKE

 

Carrot cake is an Easter tradition for my family. My step mom, Cheryl, makes the most beautiful multi layered carrot cake coated with luscious cream cheese frosting and chopped walnuts. Years ago, she gave me the recipe and I have been making my version ever since.



Moist, full of spicy and sweet flavors this delicious carrot cake is the best I've ever had. I made it as cupcakes for my best friend's wedding.. and always make a carrot cake for her birthday, but never on Easter. Because on Easter we eat the original.

Gather your ingredients

3 cups shredded carrots (about 9 medium carrots), 1 1/2 cups melted coconut oil, 4 medium eggs, 1 cup sweetened shredded coconut, 2 cups granulated sugar, 2 teaspoons ground cinnamon, 2 cups all purpose flour, 2 teaspoons baking soda, 1 teaspoon salt


for cream cheese frosting

1/2 cup room temperature butter (or 8 tablespoons or 1 cube), 8 oz package room temperature cream cheese, 2 teaspoons vanilla extract, 1 lb confectioner's sugar (equal to about 3 1/4 cups)

optional: 1/2 cup unsweetened flake coconut


Preheat oven to 350 degrees. 

Melt coconut oil either in a saucepan over medium heat on the stove or in a bowl in the microwave. Let cool.

Grease a sheet pan (1/2 pan size) with a tablespoon of coconut oil.

Wash carrots and shred with standard size box grater.


 In a medium bowl crack eggs and stir. Add sweetened coconut and shredded carrots. 
Mix to combine.

In a large bowl combine cooled coconut oil with sugar and cinnamon. Stir.

Add flour, baking soda and salt to coconut oil mixture. Whisk slightly before stirring all together. Mixture will be very thick.


Add egg/carrot mixture to the batter and mix well.

Pour evenly into prepared sheet pan.


Bake 15 - 20 minutes or until a toothpick inserted in the center comes out clean. 

While oven is still warm, place unsweetened coconut flakes in a single layer on a baking sheet and bake 2-5 minutes, stirring once, until nicely toasted.

Meanwhile, prepare cream cheese frosting by beating butter, cream cheese and vanilla until whipped and adding in the confectioner's sugar.

When cake is completely cooled, plop all the frosting on the cake and spread evenly.


If you want, you can top the frosted cake with toasted coconut. It is a nice way to hint to the flavors in the cake and adds a delicious extra nutty flavor and crunch to the cake.



Cut into squares and serve. 

You do not need to keep the cake in the refrigerator if you will be serving within 1 day. Otherwise, store in fridge. 




Coconut Carrot Sheet Cake
recipe by Tristin Rieken of ONEarmedMAMA.com
Ingredients
  • 3 cups shredded carrots (about 9 medium carrots)
  • 1 1/2 cups melted coconut oil
  • 4 medium eggs
  • 1 cup sweetened shredded coconut
  • 2 cups granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup room temperature butter 
  • 8 oz package room temperature cream cheese
  • 2 teaspoons vanilla extract
  • 1 lb confectioner's sugar (about 3 1/4 cups)
  • optional: 1/2 cup unsweetened flake coconut
 Instructions
  • Preheat oven to 350 degrees. 
  • Melt coconut oil either in a saucepan over medium heat on the stove or in a bowl in the microwave and cool.
  • Grease a sheet pan (1/2 pan size) with a tablespoon of coconut oil.
  •  In a medium bowl crack eggs and stir. Add sweetened coconut and shredded carrots. Mix to combine.
  • In a large bowl combine cooled coconut oil with sugar and cinnamon. Stir.
  • Add flour, baking soda and salt to coconut oil mixture. Whisk slightly before stirring all together. Mixture will be very thick.
  • Add egg/carrot mixture to the batter and mix well.
  • Pour evenly into prepared sheet pan.
  • Bake 15 - 20 minutes or until a toothpick inserted in the center comes out clean.
  • While oven is still warm, place unsweetened coconut flakes in a single layer on a baking sheet and bake 2-5 minutes, stirring once, until nicely toasted.
  • Meanwhile, prepare cream cheese frosting by beating butter, cream cheese and vanilla until whipped and adding in the confectioner's sugar.
  • When cake is completely cooled, plop all the frosting on the cake and spread evenly. Top with toasted coconut (optional)
  • Cut into squares and serve. 
  • Does not need to be refrigerated if serving within 24 hours. Otherwise, store in fridge. 
  • Yield: 30 squares



3 comments:

  1. Hi, this looks so yummy,😋 I have baked carrot cake, but have never thought to add coconut....and I loooooove coconut. I cannot wait to try your recipe this weekend. I just want to know though, can I substitute the coconut oil for canola? Thank you for sharing a lovely recipe 😊

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    1. Hi Gardening Foodie! You absolutely can substitute any other oil for the coconut oil. The classic recipe that my mom has been making for years calls for canola oil. I switched it out for coconut to up the coconut flavor and make it a bit healthier, but it works beautifully either way. Melted butter also works. Let me know how it turns out! Thanks!

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