This week's Project Pastry Queen was chosen by Emily of A Gilt Nutmeg. She chose the tropical carrot cake with coconut-cream cheese frosting. This is an intense, three-layer cake, but it's a great special occasion cake. Easter maybe? If you like coconut and carrot cake, you'll love this cake. I love the addition of the macadamia nuts that give it some texture, and it has great flavor. It's also very moist. This isn't my favorite carrot cake recipe, but I do like it a lot. However, this is not your typical cream cheese frosting. It's not very sweet. I added more powdered sugar than called for, and it's still not very sweet. I would use my go-to cream cheese frosting recipe next time. I modified the recipe for high altitude, so if you're at a normal altitude, check out this post for the regular recipe.
Another note, I have never used or heard of sweetened cream of coconut (Coco Lopez) before. I did some research, and it's in a can in the drink section of the grocery store. Super Target sells it in the baking aisle. If you can't find it at the store, like me, try your liquor store in the mixers section. Mine had it and saved me from having to make another trip.
Tropical Carrot Cake at High Altitude (5280 feet)
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1 cup macadamia nuts
3 cups flour
3 cups sugar
2 1/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups sweetened flaked coconut
5 eggs
2 tablespoons vanilla
1 3/4 cups canola oil
2 cups shredded carrots
20 oz can crushed pineapple, drained
1/2 cup sweetened cream of coconut
Coconut-Cream Cheese Frosting
3 8-ounce packages of cream cheese
2 cups powdered sugar
1/4 cup heavy whipping cream
1/4 sweetened cream of coconut
1/2 teaspoon salt
Preheat the oven to 375 degrees. Place the nuts on a baking sheet in a single layer and toast for 7-9 minutes until golden brown. Cool.
In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, nutmeg, coconut, and nuts. In another bowl, combine the other ingredients. Pour the wet ingredients into the dry ingredients and stir until combined.
Pour the batter into three 9-inch cake pans that have been sprayed with Baker's Joy (or you can line the pans with parchment paper, grease with butter, and dust with flour). Bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean. Let cool completely.
To make the frosting, combine cream cheese with powdered sugar into your mixer with the paddle attachment (or use a hand mixer). Mix on medium speed until combined (about a minute or two). Add in the rest of the ingredients and continue mixing until combined and lumps are removed.
To frost, place a small bit (about 2 tablespoons) of frosting to the serving plate and place the first cake layer on top, bottom side down (this small bit of frosting ensures the cake won't slide off the serving plate). Spread a generous layer of frosting on top of this layer. Place the second layer on top, spread more frosting on top, and place the third layer on, bottom side up (so you have an level top). Frost the top and sides of the cake with an even layer of frosting and decorate. Store in the fridge for up to four days but serve at room temperature.
Another note, I have never used or heard of sweetened cream of coconut (Coco Lopez) before. I did some research, and it's in a can in the drink section of the grocery store. Super Target sells it in the baking aisle. If you can't find it at the store, like me, try your liquor store in the mixers section. Mine had it and saved me from having to make another trip.
Tropical Carrot Cake at High Altitude (5280 feet)
Print this recipe
1 cup macadamia nuts
3 cups flour
3 cups sugar
2 1/4 teaspoon baking soda
1 teaspoon salt
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1 1/2 cups sweetened flaked coconut
5 eggs
2 tablespoons vanilla
1 3/4 cups canola oil
2 cups shredded carrots
20 oz can crushed pineapple, drained
1/2 cup sweetened cream of coconut
Coconut-Cream Cheese Frosting
3 8-ounce packages of cream cheese
2 cups powdered sugar
1/4 cup heavy whipping cream
1/4 sweetened cream of coconut
1/2 teaspoon salt
Preheat the oven to 375 degrees. Place the nuts on a baking sheet in a single layer and toast for 7-9 minutes until golden brown. Cool.
In a large bowl, combine flour, sugar, baking soda, salt, cinnamon, nutmeg, coconut, and nuts. In another bowl, combine the other ingredients. Pour the wet ingredients into the dry ingredients and stir until combined.
Pour the batter into three 9-inch cake pans that have been sprayed with Baker's Joy (or you can line the pans with parchment paper, grease with butter, and dust with flour). Bake for 25-30 minutes or until a toothpick inserted into the cake comes out clean. Let cool completely.
To make the frosting, combine cream cheese with powdered sugar into your mixer with the paddle attachment (or use a hand mixer). Mix on medium speed until combined (about a minute or two). Add in the rest of the ingredients and continue mixing until combined and lumps are removed.
To frost, place a small bit (about 2 tablespoons) of frosting to the serving plate and place the first cake layer on top, bottom side down (this small bit of frosting ensures the cake won't slide off the serving plate). Spread a generous layer of frosting on top of this layer. Place the second layer on top, spread more frosting on top, and place the third layer on, bottom side up (so you have an level top). Frost the top and sides of the cake with an even layer of frosting and decorate. Store in the fridge for up to four days but serve at room temperature.
