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
Test Kitchen Notes
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
For the cakes
firmly packed light brown sugar
vegetable or canola oil
medium carrots, grated
plus 2 tsp all-purpose flour
plus 2 tsp milk
sweetened shredded coconut
For the coconut glaze & decoration
cream of coconut
carrot, shredded ( I use a zester )
In This Recipe
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.