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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
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
- 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.