This Coconut Carrot Cake recipe courtesy of Mazola.ca + @bestofthislife is an adorable and delicious variation of typical Easter desserts that will definitely put a smile on everyone’s face, especially the Easter Bunny!
Made with shredded coconut, carrot, cinnamon, ginger, and nutmeg, it is a wonderful way to incorporate some new spices into the mix that might not traditionally be used for Easter celebrations.
Ingredients
- 1 cup unsweetened shredded coconut
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- 1 tsp fine sea salt
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp ginger
- 4 large eggs
- 1 cup white sugar
- ¾ cup brown sugar
- 2 tsp vanilla extract
- ¾ cup Mazola Vegetable Oil
- 3 ½ cups grated carrot
- 1 cup buttermilk
Frosting:
- 2 (250g) bricks of cream cheese
- 1 cup unsalted butter
- 1 Tbsp vanilla extract
- Pinch of sea salt
- 2 ⅓ cups powdered sugar
- 2-3 cups sweetened shredded coconut, pink gel icing, sprinkles
Directions
- Preheat oven to 350 °F.
- On a baking sheet, toast coconut for 3 minutes, and cool.
- Prepare cake pans with ½ tsp of oil and parchment paper. In a medium bowl, combine dry ingredients.
- In a small bowl, add carrots and buttermilk.
- In a large bowl, mix eggs, sugars, and vanilla. Use an` electric mixer on high for 3-5 minutes until thickened.
- Lower the mixer and pour in vegetable oil.
- Slowly mix in dry ingredients and carrot mixture, alternating.
- Pour batter into pans, equally. Bake for 40-42 minutes until the center comes out clean. Let cool completely before frosting.
- To make a bunny cake, use a bowl to outline the ears using each side of one of your cakes. You will be left with a piece in the center (which you can cut up as snack squares or use as a bunny bow tie).
- Frost all pieces of the cake, sprinkle with coconut, assemble and decorate.