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Coconut Milk-Infused Carrot Cake

Crushed pineapple sounded interesting, and I liked the idea of coconut, but hate shredded coconut baked into things, so I used coconut milk to add the coconut flavor instead. It came out perfect, incredibly moist and soft and full of that cinnamon brown sugar-y carrot cake flavor. The best carrot cake I've ever had.

Posted By: Leilani
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Prep Time: 60 | Cook Time: 30-40 minutes | Ready In: 90-100 minutes
Ingredients: Print   Add to cart
US Metric

Carrot Cake
4 Eggs
2 and 1/2 Cups Shredded Carrots
Reserved Carrot Tops (optional for decoration)
2 and 1/3 Cups Flour
1 and 1/2 Cups White Granulated Sugar
1 Cup Canned Coconut Milk
3/4 Cup Vegetable Oil
1/2 Cup Brown Sugar
1/2 Cup Drained Crushed Pineapple
1/2 Cup Crushed Pecan Pieces
1/3 Cup Crushed Macadamia Nut Pieces
2 Teaspoons Baking Soda
2 Teaspoons Cinnamon
1 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
1/4 Teaspoon Ground Cloves

Cream Cheese Frosting
10 tb butter, softened
16 oz cream cheese
3 cups powdered sugar
4 Teaspoon vanilla extract

Cooking Process:

First, make the cream cheese frosting. Then place it in the refrigerator to help it harden a bit.

Cream Cheese Frosting
Mix the cream cheese, vanilla and butter together until they are completely combined. Add the powdered sugar and mix until blended. Refrigerate for 15 minutes to help solidify the texture

Preheat the oven to 350 degrees Fahrenheit. Then cut (3) 8-inch circles out of parchment paper and place them in the bottoms of 3 well-greased 8-inch cake pans. Set them aside.

Mix together the dry ingredients, except the nuts, in a medium-sized bowl. Set it aside. Then mix together the oil and sugars in a large bowl until well blended. Add the eggs, one at a time, beating well after each addition. Then add the coconut milk and vanilla extract and mix until blended. Add the dry ingredients to the wet ingredients and mix until they are just combined. Stir in the shredded carrots, crushed pineapple, and nuts.

Evenly distribute the cake batter between the 3 cake pans and bake them in the oven for 30 to 40 minutes or until a toothpick inserted into the cake comes out clean. Remove the cakes from the oven and allow them to cool for 10 minutes, then shake the pan slightly to loosen the grip of the cake. Allow the pans to cool for another 20 minutes before removing the cakes from the pans

Layer and ice the cake, making sure to remove and dispose of the parchment paper. You can also garnish the top of the cake with the reserved carrot tops,  if you want to. Serve immediately and refrigerate any leftovers.