You make a big fat Carrot Cake with Coconut Cream Cheese Frosting.
It kind of looks like a giant doughnut doesn't it? Nice.
This is probably the ultimate cupboard cake, but in a good way because it's intentional.
All of the different accessories in this recipe are there because they should be and not because I needed to "use them up". Except the carrots, of course, but they're the inspiration. Duh.
I actually had to do a grocery run to make this cake because apparently my cupboards were quite bare. Oops.
A lot of Carrot Cake recipes out there use vegetable oil, which is fine if you prefer less flavour. Pffftt...
This Loaded Carrot Cake is all about the butter. It needs butter to carry all of the bold flavours and I find that it really makes a difference in the taste and texture. Plus, it's only 1/2 cup for a full 10-inch bundt! That's pretty nifty.
And the frosting? Oh the frosting....Coconut Cream Cheese Frosting to be exact.
It has the perfect consistency - terribly creamy and smooth. A good touch of coconut in the form of cream and flakes makes it taste really really WOW.
There are many moisture-providing ingredients in this recipe...
Grated carrots, chopped pineapple and sour cream all help to keep it moist. But, if they're not used with care, they could lead to a doughy, slightly gooey cake. Hmmm...that's not good eats.
The key is to keep the batter quite dry. There is no need to add any other liquid ingredients, such as milk or juice, since the carrots and pineapple contain a lot of water. This will ensure that the cake bakes more evenly.
I have yet to meet a person who doesn't like Carrot Cake, so this is a win-win no matter where you take it.
Thanks to my mamacita Mom for the inspiration for this cake - she always makes it at Thanksgiving and I can never get enough of it!
For some reason it's always better when she makes it for me :)