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
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
Ingredients
- For the cakes
-
1 cup
firmly packed light brown sugar
-
3/4 cup
vegetable or canola oil
-
2
eggs, beaten
-
2
medium carrots, grated
-
11/2 cup
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
Directions
-
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.
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