Here is a very delicious and moist carrot cake that is flavored with coconut and topped with cream cheese and nuts.
Recipe
2 cups all purpose flour
2 cups shredded carrot
1 1/2 cups shredded coconut
1 1/2 cups sugar
2 tsps baking soda (not baking powder)
1 1/2 tsps cinnamon
1/2 tsp ground nutmeg
1/2 tsp almond extract
1/4 tsp salt
1/2 cup oil or unsalted melted butter
3 eggs
1 tbsp lemon juice
1/2 cup evaporated milk
3/4 cup chopped nuts
1/2 cup raisin or currants
Frosting
(Can also use the ready made cream cheese mix)
3 ozs of cream cheese softened
2 tbsps butter or margarine
2 tbsps evaporate milk
1/2 tsp almond extract
2-2 1/2 cups confectioners sugar
Preparation
Preheat oven to 300-325 degrees
(1) Grease a 13×9 inches baking tin and set aside
(2) Mix flour, sugar, baking soda, cinnamon, nutmeg, almond extract and salt in a large mixing bowl or cake mixer
(3) Add oil or butter, egg, milk, lemon juice, shredded carrot and beat at low speed until all ingredients are mixed in, scraping the sides the bowl to mix everything
(4) Add shredded coconut, chopped nuts and raisins or currants and mix in
(5) Pour mixture into greased pan, put into oven and bake for 55 minutes to 1 hour
(6) Insert a knife into cake to make sure it’s properly baked. Make sure knife comes out dry
(7) Remove from oven and let cake cool
(8)Bend all frosting mix together until smooth. Make sure it’s thick enough to spread over cake (to thicken add a little more confectioner sugar)
(9) Spread mixture over entire cake.
(10) Ready made cream cheese mix, just soften and apply
Note: If you want to put nuts on top of cake like above, omit chopped nuts from cake mixture. To do that, spread the frosting over the cake and then sprinkle the nuts. To get the nuts finer, beat in a clean towel.
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