Little Carrot & Coconut Wonders

By foodfanatic • March 3, 2011 • 2 Comments

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Author Notes: Perfect with afternoon tea or as an after-school snack without the cloyingly sweet cream cheese frosting to ruin little appetites before dinner. Carrots for freshness, spices for warmth and a light coconut glaze to satisfy a sweet tooth. Best of all these cakes can be whipped in one bowl. - foodfanatic - foodfanatic

Food52 Review: Whipping up the base of this recipe was a snap. The delicious cake has just the right touch of cinnamon and ginger with a hint of coconut. The glaze works best if you spoon a glob on top and let the warm cakes do the rest. In the can, the cream of coconut was very thick; I had to place the can in warm water in order to get a stirable consistency. I found that grated, not zested, carrots worked and looked better. These wonders are the size of muffins and are not too sweet, so are easily enjoyed with a morning cup of coffee or as a dessert. - LittleRockLo

Serves 8

For the cakes

1 cup firmly packed light brown sugar
3/4 cups vegetable or canola oil
2 eggs, beaten
2 medium carrots, grated
11/2 cups plus 2 tsp all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking powder
2 tablespoons plus 2 tsp milk
1/2 teaspoon salt
1/4 cup sweetened shredded coconut

For the coconut glaze & decoration

1 cup powdered sugar
1/4 cup cream of coconut
1 carrot, shredded ( I use a zester )
1/2 cup sugar
1/2 cup water

Preheat the oven to 350.
Put all the cake ingredients in a bowl and use a wooden spoon to mix until it becomes a smooth batter.
Place batter into a lightly greased muffin pan and bake for 25 to 30 minutes until a skewer comes out clean. Cool.
Meanwhile combine the powdered sugar and cream of coconut until you have a smooth consistency. Set aside.
Bring the sugar and water to a boil and cook for 2 minutes. Add the zested carrots and cook for a further 5 minutes, until sticky and caramelized. Drain on paper towels.
Drizzle the glaze over the cooled cakes , place some caramelized carrots on top.