I've adapted the recipe without changing the integrity of the original one.
This is definitely a Best of the Best Recipe.
This is the only Carrot Cake I make. I believe it's the best I have ever tasted. I hope you take some time to try this recipe if you love Carrot Cake.
This is the best Carrot Cake we have ever eaten.
Rebecca is the daughter of Dan Rather and had a Restaurant in Fredericksburg, Texas called The Pink Pig.
Since posting this Blog, the restaurant has closed.
Here's what you'll need:
Preheat the oven to 350 degrees.
3 - 9" Cake Pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Cake:
1 C Macadamia Nuts
3 C Flour
3 C granulated Sugar
1 TBS Baking Soda
1 tsp Salt
1 TBS Cinnamon
1/2 tsp Nutmeg
1 1/2 C Sweetened Flaked Coconut
4 Large Eggs
2 TBS Vanilla
1 1/2 C Vegetable Oil
1 1/2 C Shredded peeled Carrots
1 1/2 C Crushed Pineapple, drained.
1/2 C Sweetened Cream of Coconut ( Coco Lopez)
Coconut Cream Cheese Frosting:
3 (8oz.) packages of Cream Cheese, room temperature
1/2 C Confectioner's Sugar
1/4 C Heavy Cream
1/4 C Coco Lopez
1/2 tsp Salt
Arrange the Nuts on a sheet pan and roast them for 7 - 8 minutes.
Set aside until they're cool enough to chop.
Place one oven rack 1/3 from the bottom of the oven and the second one 2/3 from the bottom.
In a large mixing bowl:
Flour
Sugar
Baking Soda
Salt
Cinnamon
Nutmeg
Coconut
Chopped Nuts
Whisk well.
In a medium mixing bowl:
Eggs
Vanilla
Oil
Carrots
Pineapple
Cream of Coconut
Whisk well.
Slowly add the wet ingredients to the dry ingredients and stir to combine well. Do not over mix.
Pour the batter equally among the 3 cake pans.
Stagger the pans in the oven so that they're not directly over each other.
Place 2 pans on 1 rack and the third pan on the other rack.
Bake for 30 - 35 minutes.
A toothpick in the center should come out clean and the tops should be golden brown.
Remove the pans to a rack and cool for 10 minutes.
Invert the cakes onto Parchment Paper lined racks to cool completely.
Prepare the Frosting.
In a Stand Mixer with a Paddle Attachment on medium high speed:
Cream Cheese
Confectioner's Sugar
Beat for 1 -3 minutes.
Add:
Heavy Cream
Cream of Coconut
Salt
Beat just to combine.
Place 1 layer of cake on a serving platter.
Spread with a thick layer of frosting.
Add the second layer of cake.
Spread with a thick layer of frosting.
Add the third layer and frost the top and sides of the cake with an even layer of frosting.
Enjoy!
Peace in the Kitchen!
This is the only Carrot Cake I make. I believe it's the best I have ever tasted. I hope you take some time to try this recipe if you love Carrot Cake.
This is the best Carrot Cake we have ever eaten.
Rebecca is the daughter of Dan Rather and had a Restaurant in Fredericksburg, Texas called The Pink Pig.
Since posting this Blog, the restaurant has closed.
Here's what you'll need:
Preheat the oven to 350 degrees.
3 - 9" Cake Pans brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.
Cake:
1 C Macadamia Nuts
3 C Flour
3 C granulated Sugar
1 TBS Baking Soda
1 tsp Salt
1 TBS Cinnamon
1/2 tsp Nutmeg
1 1/2 C Sweetened Flaked Coconut
4 Large Eggs
2 TBS Vanilla
1 1/2 C Vegetable Oil
1 1/2 C Shredded peeled Carrots
1 1/2 C Crushed Pineapple, drained.
1/2 C Sweetened Cream of Coconut ( Coco Lopez)
Coconut Cream Cheese Frosting:
3 (8oz.) packages of Cream Cheese, room temperature
1/2 C Confectioner's Sugar
1/4 C Heavy Cream
1/4 C Coco Lopez
1/2 tsp Salt
Arrange the Nuts on a sheet pan and roast them for 7 - 8 minutes.
Set aside until they're cool enough to chop.
Place one oven rack 1/3 from the bottom of the oven and the second one 2/3 from the bottom.
In a large mixing bowl:
Flour
Sugar
Baking Soda
Salt
Cinnamon
Nutmeg
Coconut
Chopped Nuts
Whisk well.
In a medium mixing bowl:
Eggs
Vanilla
Oil
Carrots
Pineapple
Cream of Coconut
Whisk well.
Slowly add the wet ingredients to the dry ingredients and stir to combine well. Do not over mix.
Pour the batter equally among the 3 cake pans.
Stagger the pans in the oven so that they're not directly over each other.
Place 2 pans on 1 rack and the third pan on the other rack.
Bake for 30 - 35 minutes.
A toothpick in the center should come out clean and the tops should be golden brown.
Remove the pans to a rack and cool for 10 minutes.
Invert the cakes onto Parchment Paper lined racks to cool completely.
Prepare the Frosting.
In a Stand Mixer with a Paddle Attachment on medium high speed:
Cream Cheese
Confectioner's Sugar
Beat for 1 -3 minutes.
Add:
Heavy Cream
Cream of Coconut
Salt
Beat just to combine.
Place 1 layer of cake on a serving platter.
Spread with a thick layer of frosting.
Add the second layer of cake.
Spread with a thick layer of frosting.
Add the third layer and frost the top and sides of the cake with an even layer of frosting.
Enjoy!
Peace in the Kitchen!
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