As far as cakes go, yellow and chocolate usually get out more than carrot cake. She may not date as much as the yellow or chocolate cake, but she’s going places.
This isn’t just any carrot cake. This is the most incredible, change-your-life, change-your-mind-about-carrot-cake carrot cake you will ever eat. It’s brought to you by my Uncle Sam, champion of the cherry pie.
I’m pretty sure that he could make me like muddy boots. I kid you not, every single recipe I’ve ever tried of his has been absolutely incredible. Buttermilk Syrup, Cherry Pie, and this Carrot Cake are all good examples.
What makes it so great? Pineapple, coconut, toasted macadamia nuts. The flavor is INCREDIBLE. Beyond that, the cake gets these beautiful caramelized edges that look and taste fantastic. The cream cheese frosting has a hint of coconut in it and was delicious. I might try using my Dreamy Brown Sugar Cream Cheese Frosting next time I make it. You can use whatever you please.
Give it a try!
*If you’ve never used Cream of Coconut before, it’s often kept near the alcohol in the grocery store. It usually comes in a can.
1/2 cup sweetened cream of coconut (I use the Coco Lopez brand)
For the frosting:
3 (8oz) packages cream cheese, at room temperature
1 1/2 cups powdered sugar
1/4 cup heavy whipping cream
1/4 cup sweetened cream of coconut (I use the Coco Lopez brand)
1/2 tsp salt
To make the cake: Preheat the oven to 350F and then toast the nuts on a baking sheet until golden brown and fragrant – about 10-12 minutes. Set aside to cool.
Leave oven at 350F. Prepare three 9-inch pans with butter and flour, or spray with nonstick spray and cut out parchment to use on the bottom of the pan.
In a large bowl stir together the flour, sugar, baking soda, salt, cinnamon, nutmeg, coconut, and nuts. In a second bowl, mix together the eggs, vanilla, oil, carrots, pineapple, and cream of coconut until thoroughly combined. Pour the wet mixture over the flour mixture and stir, just until completely combined.
Pour the batter into the prepared pans and bake at least 30-35 minutes. The cakes are done when the tops are a deep golden brown and toothpick inserted in the middle comes out clean. You can also check by lightly touching the center of the cake. It should be firm.
Cool cakes in the pans for 5-10 minutes and then remove cake from the pans and cool on a rack until completely cool.
To make the frosting, combine the cream cheese and powdered sugar and beat with a paddle attachment until combined and smooth, about 2 minutes. Add the whipping cream, cream of coconut, and salt and beat until completely combined.
To frost, layer one cake layer, 1/3 of the frosting and repeat until done.