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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Sporting a rich cream cheese icing and toasted coconut, this dessert is moist and chewy. From a recipe booklet entitled Family Living - Our Favorite Coffee Shop Treats . NOTE: You can substitute 1/2 whole wheat flour for the AP flour for more fiber, and use a low-fat version of the cream cheese and milk. Ingredients:
3/4 cup butter, softened |
3/4 cup sugar |
1 (16 ounce) can sliced carrots, drained and mashed |
1 1/2 teaspoons grated orange zest |
1/2 teaspoon vanilla extract |
1/4 teaspoon orange extract |
2 cups all-purpose flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
3/4 cup flaked coconut |
1 (8 ounce) package softened cream cheese |
1/4 cup butter, softened |
2 teaspoons milk |
1/2 teaspoon grated orange zest |
1/2 teaspoon orange extract |
1/4 teaspoon vanilla extract |
3 1/2 cups sifted confectioners' sugar |
1/2 cup toasted flaked coconut (to garnish) |
Directions:
1. CAKE:.
2. Preheat oven to 350 degrees F.
3. Cream butter and sugar in a large bowl until fluffy. Add carrots, egg, orange zest, and extracts; beat until smooth.
4. In a medium bowl, combine flour, baking powder, and salt. Add dry ingredients to creamed mixture; stir until well blended. Stir in coconut.
5. Pour batter into a lightly greased 9 x 13-inch pan. Bake 20 to 25 minutes or until a toothpick inserted in center of cake comes out clean. Place pan on wire rack to cool.
6. ICING:.
7. Beat cream cheese, butter, milk, orange zest, and extracts in a medium bowl until smooth. Stir in confectioners sugar until smooth.
8. Spread icing over cooled cake. Garnish with toasted coconut. Cut into 2-inch squares to serve.
9. NOTE: To toast coconut, place in an oven proof pan in a 300 degree F oven for about 10 minutes, stirring often until coconut begins to brown. Remove promptly so coconut does not burn. This can also be done on the stove top in a dry frying pan over medium heat.
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