The initial reaction my family had to this cake was: “Yum! It’s better than the carrot muffins!” Which to me means: “Job well done!” since carrot muffins is an all-time favorite in this house.

Yield: 1 Bundt cake

 

Ingredients:

2 cups shredded carrots

½ cup shredded coconut

1 cup dark brown sugar

½ cup sugar

1 tablespoon vanilla sugar

1 cup oil

4 eggs

2 cups flour

1½ teaspoons baking powder

2 teaspoons baking soda

2 teaspoons cinnamon

½ teaspoon ginger

½ teaspoon salt

½ cup walnuts, finely chopped

 

Frosting

1 cup confectioners’ sugar

1 tablespoon nondairy milk (I use almond milk)

½ tablespoon water

½ tablespoon oil

1 teaspoon vanilla extract

 

Directions:

Preheat oven to 325°F.

Mix carrots, coconut, sugars, oil and eggs on medium-high speed until light and fluffy.

Add flour, baking powder, baking soda, cinnamon, ginger, salt, and walnuts. Mix until just combined and no streaks of flour remain.

Pour into a well-greased Bundt pan.

Bake for 45–50 minutes, until a toothpick comes out clean.

Allow to cool.

Turn over onto a cooling rack and let it cool down completely.

Mix frosting ingredients in a small bowl. Add water or sugar as necessary until desired texture is reached.

Drizzle frosting on cake.