Go Back
+ servings

Carrot Cake with Coconut Cream Cheese Icing

5 from 2 votes
Print Pin
Course: Dessert
Cuisine: American
Keyword: Cake
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 12
Author: Swah

Ingredients

Carrot Cake

  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1/2 tsp bicarb soda
  • 2 cups self raising flour
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 2 cups finely grated Carrot about 4 large carrots
  • 1/2 cup pecans finely chopped

Coconut Cream Cheese Icing

  • 600 g sifted icing sugar 4-5 cups
  • 100 g butter at room temperature
  • 250 g cream cheese at room temperature
  • 2 tsps coconut essence
  • Shredded coconut to decorate

Instructions

Carrot Cake

  • Preheat the oven to 180°C. Line the bases of 2 x 20 cm cake tins with bake paper and grease the sides with butter.
  • Beat the brown sugar and oil together until combined. Add the eggs in one at a time, beating well after each addition.
  • Sift in flour, spices and bicarb, and add grated carrot and pecans. Stir to combine.
  • Divide the batter evenly amongst the 2 cake tins.
  • Bake in the oven for 30-35 minutes or until a skewer comes out clean.
  • Allow the cakes to cool slightly in their tins before turning out onto a tray to cool completely.

Coconut Cream Cheese Icing

  • Cream the butter and icing sugar together until well mixed.
  • Add the cream cheese in cubes slowly until incorporated.
  • Add in the coconut essence and continue mixing for 5 minutes until the icing is light and fluffy.
  • Using an offset spatula, spread 1/3 of the icing on top of the first cake layer.
  • Place the second cake on top (upside down) and dollop the remaining 2/3 of the icing on top of the cake. Using the offset spatula, begin to smooth the icing out across the top and over the sides of the cake.
  • Decorate with shredded coconut.