Hello October 27, what happened to the last 25 days since I last visited my own blog? Can time really go this fast? Obviously, because here I am. After a great time in Tacoma visiting sweet dear old friends from TWU, to experiencing a dramatic life changing conference in Victoria, here I am, to tackle the cyber world of our generation.
Tomorrow we are having church guests over to get to know the pastors, it is going to be fun. I have been preparing all day for the event. Thanks to the inspiration from Renata, my TWU life friend, we are having Broccoli cheddar soup, homemade bread, sun-dried tomatoes, a variety of cheese, salami, and green olives- sorry Joelle, I just can’t do pickles! My sister and pickles, seriously that is a blog within itself. For dessert, well Lizzie, I may sneak a piece over for you, we are having Rebar’s Carrot Coconut Cake. This is Sean’s absolute favorite. It is what I am to bake for every one of his birthdays. When we are in our 80’s, I will be baking this with my eyes closed.
Carrot Coconut Cake with cream cheese-white chocolate icing
Inspired by Rebar
1 1/2- 2 cups grated carrots
3/4 cup crushed pineapple
3/4 cup unsweetened coconut
3/4 cup chopped walnuts
1/2 cup chopped dates
3/4 cup vegetable oil (or grapeseed oil)
3/4 cup brown sugar
1/3 cup white sugar
3 free range eggs
2 tsp vanilla
1 1/2 cups unbleached flour
1 1/2 tsp cinnamon
2 tsp baking powder, aluminum free
1 tsp baking soda, aluminum free
1/4 tsp sea salt
1 1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
9 oz Philadelphia cream cheese
1/4 cup butter, softened
1 tsp vanilla
3 oz white chocolate
3 cups icing sugar
This recipe adapts well to making cupcakes or a 9×13″ slab cake-which I did tonight for our church group tomorrow, but on normal occasions, I use the two 8″ round pans.
How To Play:
Pre-heat oven to 350 degrees. Butter and flour two 8″ round cake pans and set aside. Combine grated carrot, pineapple, coconut, dates, and walnuts in a large bowl. In a mixing bowl, beat the sugars with the eggs. Stir in the vanilla and whip on high until the volume has tripled. On low, pour the oil in slowly to blend well.
Combine the remaining dry ingredients and gently stir into the egg mix. Fold in the carrot mixture. Divide the batter among the cake pans and smooth the tops. Bake 30 minutes, until an inserted toothpick comes out clean.
While the cakes cool, prepare the frosting. Beat cream cheese on high until smooth and fluffy. Lightly blend in vanilla and butter. Melt white chocolate in a double boiler over medium heat. Add hot melted chocolate to the cream cheese mixture. Slowly add icing sugar, stopping to scrape down the sides now and then. Beat on high until all the sugar is well incorporated and the frosting is light and fluffy, about 3 minutes.
Spread bottom layer with one third of the frosting, smoothing it evenly to the edges. Chill 10 minutes. Place the top cake layer on and frost the top and sides as you like. Garnish with toasted coconut, walnuts, and or a decorative piped border. Store refrigerated where it will keep well for up to 4 days.