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Carrot cake
Toasted coconut flakes are available in supermarkets. If you can't find any, desiccated coconut will work too.
Course
Dessert
Cuisine
International
Prep Time
45
minutes
minutes
Cook Time
30
minutes
minutes
Cooling time
2
hours
hours
Total Time
3
hours
hours
15
minutes
minutes
Servings
1
eight-inch carrot cake
Author
Connie Veneracion
Ingredients
¾
cup
grated carrots
(don’t squeeze out the juice)
¼
cup
dark brown sugar
¼
cup
crushed pineapple
well drained
1
large egg
¾
cup
all-purpose flour
⅓
cup
white sugar
+ 2 tablespoons
½
teaspoon
baking powder
¼
teaspoon
salt
1
teaspoon
ground cinnamon
¼
teaspoon
ground nutmeg
¼
cup
softened butter
½
cup
roughly chopped cashew nuts
½
cup
golden raisins
⅓
cup
jam or marmalade
⅓
cup
toasted coconut flakes
For the cream cheese frosting
250
grams
cream cheese
softened to room temperature
⅓
cup
butter
softened to room temperature
2 to 3
cups
sifted confectioner’s (powdered) sugar
depending on how sweet you like your frosting
Instructions
Bake the carrot cake
Preheat the oven to 350F.
If not using a non-stick pan, grease, flour and line an 8-inch round cake pan.
Toss together the grated carrots and brown sugar.
Stir together the flour, baking powder, salt, cinnamon and nutmeg.
Beat the butter and white sugar until creamy.
Add the egg and mix until incorporated.
Stir in the crushed pineapple, nuts, vanilla seeds and raisins.
Add the flour mixture and mix until evenly blended.
Finally, add the carrot-sugar mixture and mix until incorporated.
Pour the batter into the cake pan and bake at 350F for 30 minutes or until a toothpick inserted at the center comes out clean.
Cool the carrot cake in the pan for about 10 minutes then invert and re-invert. Cool completely on a rack.
Frost the carrot cake
Make the frosting by beating the softened cream cheese and butter together.
Add the confectioner’s sugar, half a cup at a time, mixing after each addition until smooth.
Split the cake in half horizontally.
Lay the bottom half on a plate.
Spread the jam or marmalade on the bottom half.
Cover with the top half.
Spread the cream cheese frosting on the top and sides of the cake.
Sprinkle the toasted coconut flakes over the frosting.
Chill the carrot cake for a few hours before cutting and serving.