Carrot and Coconut Cake with Honey Cream Cheese Frosting

I have seen many version of this famous cake but my carrot and Coconut Cake with Honey Cream Cheese Frosting not only tastes better but is slightly better for you!

Here you have it, another divine cake, Carrot and Coconut Cake with Honey Cream Cheese Frosting!

I have never made carrot cake before but it will not be the last. I added some shredded carrot to the batter although I have seen many recipes with chopped pecans and raisins as well. I think that is a nice addition, perhaps I will add them next time I make the cake.

The frosting was awesome with the honey. I have never tried frosting with honey before. I think I will be using this quite often to be honest, it was really good!!

Now, I just wanted to add, for those that have been following me for a while, I am still studying for my medical entrance exam. I have just scheduled the date for the test so my posting is going to decrease quite a bit. I have roughly 10 weeks to take the test and I really want to concentrate all of my time to that, besides my kids of course, so expect one to two postings a week at most. Sorry but It will get better once I am done.

Anyhow, enjoy this one and let me know if you try it.

In the left picture you can see the frosting. I added some grated carrots as well but you don’t have to. The right picture is the batter right before placing in the oven.

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Carrot and Coconut Cake with Honey Cream Cheese Frosting

Miryam's original recipe

Yield: 10-12 servings

Total Time: 1 hour

Ingredients:

1 3/4 cups whole wheat pastry flour
1 1/4 tsp aluminum free baking powder
1 tsp aluminum free baking soda
1 1/4 tsp ground cinnamon, you can also add some nutmeg and clove powder
1/2 cup unsweetened shredded coconut
2 cups grated carrots
1/2 cup coconut sugar
1/2 cup honey
3 eggs
3/4 cup olive oil
1/4 cup low fat milk

Frosting

8 oz cream cheese
1/3 cup raw honey, or any other honey
1 teaspoon coconut extract
1/3 cup toasted coconut chips, optional
1/3 cup grated carrots, optional

Directions:

Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan.

In a mixing bowl beat sugar and eggs until thoroughly combined, about 45 seconds. Add oil and mix until mixture is light in color and well emulsified, about 45 seconds.

Add milk and honey until incorporated and stir in the carrots and shredded coconut. Add flour, baking powder, baking soda, and cinnamon. Beat until well incorporated.

Pour into prepared pan and bake until toothpick or skewer inserted into center of cake comes out clean, about 55-65 minutes. If cake begins to brown quickly cover with aluminum foil, I did with mine at minute 40. Cool cake in pan on a wire rack for about 2 hours before frosting.

For the frosting, with an electric mixer, combine cream cheese, honey and coconut extract.
Frost cake as desired. You may add the optional grated carrots and coconut chips.

Screen Shot 2015-08-10 at 4.38.32 PM

Nutrition facts based on the recipe yielding 12 servings.


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22 comments

  1. This sounds wonderful. I love lentil soup and have quite a stockpile of recipes. It’s such a delicious and nourishing soup. I’ve just received a dutch oven and have been searching for things to cook in it. Thanks for the recipe!

  2. The soup looks really comforting and flavourful. I love that you have topped the soup with peanuts and cilantro…which make them double yum!

  3. I LOVE lentil soup!! And I happen to have a big bag of red lentils just hanging around…definitely making this. It has such great spices!

  4. I love lentil soup especially we Indians have them almost everyday with rice or chapatti. I have never tried it with carrots though. Your soup looks awesome and I would love to try your recipe.

  5. Oh yummy! I am pinning this for sure.

  6. This looks delicious, just wondering if you soak the beans overnight?

  7. Does it matter if I use a different lentil? I only have chana Dahl and brown lentils.
    Thank you!

  8. Hi Miryam … First time reading your blog and so happy to discover it … healthy / tasty food is my jam :) Just this winter I started making a red lentil coconut milk soup and it quickly became our favorite. Recipe is so similar but also different. Mine uses Garam Masla, cinnamon, and it calls for curry powder but we omit that. Biggest difference is mine includes 7 – 8 cups of vegetable or chicken stock (the veg version is the best). Totally agree with you about the red lentils, definitely smaller than other lentils and much quicker cooking; I get organic which also increases their cost but they are so tasty it doesn’t mater :) We top ours with a dollop (or super big scoop) of non-fat Greek yogurt to up the decadent mouth feel and the protein.

    • That is so awesome. This lentil soup has become one of my ultimate favorite ones making it at least twice a month. I need to make more next time so that I can just freeze it and have it on the go :-) Thanks for stopping by.

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  12. This soup is AMAZING! I made it after work and shared it with my son and daughter-in-law. Needless to say, they loved it too!

  13. I am eating some of this right now and it is so delicious.  I ended up using it in my crock pot since I was really busy today and still turned out amazing!

  14. Delicious recipe!!!! I added also fresh grated ginger and a bit of ground cloves, which made it even more tasty. The kids looooved it too, so this will probably be one of their favourite soups . Thanks for the recipe!!!!

  15. how much is a serving

  16. would it be possible for you to post your serving sizes in cups or oz

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