Individual Carrot Cakes with Coconut Glaze |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 15 |
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This recipe (from Toronto Chef Christine Cushing) is a keeper - moist, rich and nicely spiced! It will make 12 individual bundt cakes or two 8-inch cakes. Ingredients:
1 cup vegetable oil |
4 large eggs |
2 teaspoons vanilla |
1 1/2 cups granulated sugar |
3 tablespoons apple butter |
2 cups all-purpose flour |
1/2 teaspoon baking soda |
1 1/2 teaspoons baking powder |
1/4 teaspoon salt |
1 teaspoon cinnamon |
1 1/2 teaspoons pumpkin pie spice |
1/2 cup chopped walnuts |
1/2 cup grated unsweetened coconut |
1 lb peeled and grated carrot |
1/3 cup coconut milk |
1/2 cup mascarpone cheese, at room temperature |
1 lime, zest of |
2 tablespoons orange juice |
1 teaspoon fresh ginger, minced (very fine) |
2 tablespoons honey |
Directions:
1. Preheat oven to 350 F.
2. degrees.
3. Spray cake pans with oil.
4. Combine wet ingredients and sugar in food processor.
5. In a large bowl, sift together the dry ingredients.
6. Add the dry ingredients to the wet mixture in the food processor and pulse several times to blend until smooth.
7. Transfer mixture from food processor to large bowl.
8. Fold in walnuts, coconut, and carrots.
9. Pour mixture into prepared pans and bake for 25 to 35 minutes or until cake tester comes out clean.
10. If making larger cakes, cooking time will be longer.
11. Cool on wire rack.
12. In a medium bowl whisk together coconut milk, mascarpone cheese, and honey.
13. Add lime zest, orange juice and ginger and whisk together until smooth and incorporated.
14. Pour immediately over cooled cakes.
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