Page 121 - My Cookbook
P. 121
INGREDIENTS
Tropical Carrot Cake
Cakes, Deserts
Makes Serves 12 ∙ Source Cookscountry.com
PINEAPPLE PUDDING
1 pound frozen pineapple chunks, thawed
1⁄2 cup frozen pineapple juice concentrate, thawed
6 tablespoons cornstarch
CAKE
2 1⁄2 cups all-purpose flour
1 tablespoon baking powder
4 teaspoons pumpkin pie spice
3⁄4 teaspoon ground ginger
1⁄2 teaspoon salt
3⁄4 pound carrots (about 6 medium), peeled and cut into 1-inch chunks 1 cup sweetened shredded coconut
1 1⁄4 cups granulated sugar
1⁄2 cup packed light brown sugar
4 large eggs
1 1⁄2 cups vegetable oil
CREAM CHEESE FROSTING
12 tablespoons unsalted butter, softened
3 cups confectioners' sugar
16 ounces cream cheese, cut into 8 pieces and softened
pinch salt
3 cups sweetened shredded coconut (see note)
DIRECTIONS
You'll need one 14-ounce bag of sweetened shredded coconut for this recipe. To toast the coconut for the frosting, spread it on a rimmed baking sheet and bake in a 325-degree oven, stirring often, until golden brown, about 15 minutes.
