In The Kitchen With Erica: Holiday Spiced Carrot Coconut Cake

Eggs and fresh grated carrots are two ingredients for this Holiday Spiced Carrot Coconut Cake from In the Kitchen With Maia in Marquette, MI. (MarquetteMagazine.com photo by: soullenzphotography.com)

Marquette, MI, Nov. 17, 2013 – In The Kitchen With Maia: Holiday Spiced Carrot Coconut Cake –  Welcome to the first edition of my recipe section.  I’ve enjoyed experimenting in the kitchen since I was a kid and am excited to share my love for cuisine with food lover’s everywhere.  The reason I say experimenting is because I’ve never been good at actually following recipes… I almost always alter ingredients to my taste or substitute when I discover half way into baking that we’re all out of key items… the results have had varying degrees of success but in the process I continue to learn a lot sometimes more about what not to do than anything 🙂

Flour, sugar, and grated coconut are ingredients for this Holiday Spiced Carrot Coconut Cake from In the Kitchen With Maia. (Marquettemagazine.com photo by soullenzphotography.com)

The following recipe was inspired by the cold weather setting in, the upcoming holidays, and my resulting burning desire to bake something sweet! It promises to satisfy. Would also be great baked into cupcake papers and shared at work or for the kid’s holiday parties at school. If you decide to try it too leave me a comment and let me know what you think of it or if you discovered any amazing alterations of your own!

holiday spiced carrot coconut cake

Ingredients
For the Bread: 
1 stick unsalted butter, melted and cooled (or 1/2 cup vegetable oil), plus more for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar (I used brown sugar instead)
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
3/4 cup hazelnuts, toasted and chopped (optional, plus other types of nuts or dried fruits work good too)
1 cup sweetened shredded coconut
2 large eggs
1/2 cup plain yogurt or sour cream (you can sub with milk if you don’t have and it will be just fine)
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional, but really gives a great kick to the flavor)
1 cup shredded carrots

For the Glaze:
1 cup confectioners’ sugar
2 tablespoons milk
1/4 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg(optional, I think there’s enough in the cake itself and don’t like to go overboard with this spice)

Directions
Make the carrot bread: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini loaf pans.

Whisk the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a large bowl. Add the hazelnuts and coconut.

Whisk the eggs, melted butter, yogurt, vanilla and lemon zest (if using) in a medium bowl. Stir in the shredded carrots. Fold the carrot mixture into the flour mixture until just combined.

Spread the batter in the prepared pan(s). Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf or 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely.

Make the glaze: Whisk the confectioners’ sugar, cream cheese, milk and vanilla in a bowl. Pour over the cooled carrot bread and let set, 15 to 20 minutes.

by Erica McMillan

Out of curiosity and necessity I have become accustomed to wearing many hats in life. The latest hat in my collection is as owner/publisher/author/photographer/videographer for Marquette Magazine. Among other things I am a doula, certified breastfeeding counselor, NMU student, and mother of 5... whew, I'm getting tired just writing that...

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