Coconut Carrot Cake

Steps Cook Recipes Coconut Carrot Cake using 11 ingredients and 9 steps

Coconut Carrot Cake - In a large bowl, beat the sugar, oil and eggs until well blended. In another large bowl, combine the flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. This carrot cake recipe from scratch showcases the decadent results of baking in your kitchen at home. It is perfect for a holiday dinner, a birthday celebration, a pot luck church social, or just because you love cake. This carrot and coconut cake is a winner every time.

Super soft and moist coconut carrot cake cupcakes are loaded with coconut, sweetened with brown sugar, and flavored with warm spices.

They're topped with silky smooth cream cheese frosting- like carrot cake in cupcake form!

You can cook Coconut Carrot Cake using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients make Coconut Carrot Cake

1. You need 1 cup Whole Wheat Flour.
2. It's 1/2 cup Powdered Sugar.
3. You need 3/4 cup Powdered Coconut.
4. It's 1/4 cup Powder coconut for garnish.
5. It's 1 cup Grated Carrot (2 medium sizes).
6. You need 1/2 tsp Baking Soda or ENO.
7. Prepare 3/4 tsp Baking powder (1/2 + 1/4 tsp).
8. You need 1/4 cup Oil.
9. It's 3/4 cup Milk.
10. Prepare 1/2 cup Mix chocolate chips.
11. Prepare 1 pinch salt.

Coconut Carrot Cake instructions

1. Toss 1 tsp of wheat flour with chocolate chips and keep it aside. Dry roast coconut powder over medium heat on a nonstick for 5 minutes stirring continuously. When it turns into little brown switch off the flame and keep it aside to cool down completely before adding..
2. Dry Ingredients: Shift whole wheat flour, baking soda, baking powder, salt twice and keep it aside. Wet Ingredients: Now add milk, sugar, oil in a grinder until smooth. Now mix wet ingredients with dry ingredients, roasted coconut powder, grated carrot. Mix them well..
3. Put batter into a greased pan. Sprinkle 1/4 cup of coconut powder, mix chocolate chips mix over cake and with help of spatula press gently. Tab the cake pan on a countertop to release any large air bubbles. Put cake pan into the preheated pressure cooker and bake it for 1 hour..
4. Tips:

   Adjust sugar according to your taste. Baking time may vary. If cake batter looks dry, add 2- 4 tbsp of milk. If baking in Oven: Bake in the preheated oven at 180 deg Celsius or around 360 Fahrenheit for about 1 hour. The baking time may vary. So keep checking the cake after 40 to 45 minutes..

5. Pressure Cooker Method: Grease the baking tin with oil and dust it by sprinkling whole wheat flour over greased surface evenly. Pour the mixture into the greased baking tin..
6. Important Notes:

   Use the baking tin of 6 inches in diameter, so that it can easily get into the pressure cooker. Use a 5-liter pressure cooker. It should be big enough to hold the baking pan. Baking Tin should be made of Aluminium..

7. If baking tin comes into direct contact with the base of the pressure cooker, it can burn (overbake) the cake. So use pressure cooker container which has big holes in it or any aluminum small stand. No gasket and whistle are needed. Remove them before baking. Don’t add water to the pressure cooker..
8. How to Bake In A Pressure Cooker?

   Heat the pressure cooker on high heat for 2 minutes. Use sea salt or sand as a layer inside a cooker. Put a steel stand on a layer of salt or sand. Now put the cake tin containing the cake batter (Do not put water inside the pressure cooker). Close the pressure cooker lid and do not put the whistle on the lid. Remove the gasket (rubber ring) from the lid..

9. Lower the flame after 2 minutes. Let it bake for 50 -60 minutes on low flame. After 60 minutes check cake with a knife, if the mixture does not stick, it means the cake is done. If batter still sticks to knife then again bake for another 10 minutes. Do not open the lid immediately. Eggless Pressure Cooker Cake is ready..

Coconut Carrot Cake - This sweet and spicy coconut carrot cake is lovable for more than one reason. You can't really go wrong with carrot cake, and this deluxe recipe is no exception. Packed with shredded carrots, juicy pineapple, coconut flakes and chopped nuts, it's truly loaded. To take it over the top, this carrot cake with coconut is generously topped with a homemade cream cheese frosting that has the perfect balance of sweet and tangy. This Pineapple Carrot Coconut Cake is deliciously moist. Cake layers loaded with fresh pineapple, carrot and coconut are sandwiched between cream cheese frosting. Now if you need an indication of how good this cake is, my husband LOVED it and he hates carrots, pineapple and coconut. Thank you and good luck