The Best Carrot Cake

Name: The Best Carrot Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons baking soda – from stock; 355 milliliters carrots, peeled and cut into ½ inch slices – $1.49; 237 milliliters shredded coconut – $2.99; 3 larges eggs, lightly beaten – from stock; 473 milliliters all-purpose flour – from stock; 2 teaspoons ground cinnamon – from stock; 2 teaspoons ground crystallized ginger, or 1 teaspoon regular ground ginger – $3.99 for crystallized; 237 milliliters pecans, chopped finely – $4.99; 227 grams crushed pineapple in natural juice, well drained – $2.39; 1 teaspoons salt – from stock; 2 teaspoons vanilla – from stock; 2 teaspoons baking powder – from stock; 473 milliliters sugar – from stock; 237 milliliters vegetable oil – from stock

This recipe makes 6 servings with 672 calories, 10g of protein, and 23g of fat each. If $1.18 per serving falls in your budget, The Best Carrot Cake might be a tremendous dairy free recipe to try. If you have sugar - from stock, pecans, ground cinnamon - from stock, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is perfect for Easter.

Instructions

Place the carrots in a microwave safe dish, cover with water and cook on high for 8 to 10 minutes until soft.

Ingredients you will need

Carrot

Water

Equipment you will use

Microwave

Drain and transfer to the bowl of a food processor fitted with the steel blade and puree.

Equipment you will use

Food Processor

Bowl

In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, ginger, and salt.

Ingredients you will need

Baking Soda

Cinnamon

Ginger

All Purpose Flour

Salt

Equipment you will use

Bowl

In a separate bowl.

Equipment you will use

Bowl

Whisk the eggs and then beat in the sugar and oil.

Ingredients you will need

Sugar

Egg

Cooking Oil

Equipment you will use

Whisk

Stir the dry mixture into sugar and egg mixture.

Ingredients you will need

Sugar

Egg

Combine thoroughly using a large wooden spoon.

Equipment you will use

Wooden Spoon

Next, fold in the pureed carrots, vanilla, pineapple, coconut, and chopped pecans.

Ingredients you will need

Pecan Pieces

Pineapple

Carrot

Coconut

Vanilla

Pour into the prepared pan and bake for 1 hour until a toothpick or cake tester inserted in the middle comes out clean.

Equipment you will use

Toothpicks

Oven

Frying Pan

Cool on a wire rack for 10 minutes, then run a knife along the cakes edges to loosen its sides. Invert onto a serving platter so that the cake is top-side up. Allow to cool completely before icing.

Ingredients you will need

Icing

Equipment you will use

Wire Rack

Knife

Prepare the icing. Use a stand or hand mixer to beat the cream cheese with the butter. Gradually add the confectioners sugar, beating until smooth.

Ingredients you will need

Powdered Sugar

Cream Cheese

Butter

Icing

Equipment you will use

Hand Mixer

Add coconut milk or plain milk and the vanilla, incorporating thoroughly.1

Ingredients you will need

Coconut Milk

Vanilla

Milk

Frost the top and sides of the cake.

Garnish with whole pecan pieces and a sprinkling of coconut. Store in the refrigerator up to two days before serving and then allow it to come back to room temp 1 hour or so before serving.

Ingredients you will need

Pecan Pieces

Coconut