Okay the last couple of weeks have passed by in a blur. Things have been blissfully busy but the downside of that is getting behind on a few things here. So, for those of you who have been waiting for this particular recipe, and you know who you are, I apologize. I've tweaked this recipe a little bit, the fresh ginger is a new addition and one that I adore. I used ground ginger in the first cake and it just didn't have enough punch for me. The fresh root makes the cake spicy and rich in a way that warms your palate and soothes your belly. The first time I ever ate carrot cake I thought it was an abomination, health food masquerading as dessert. No one would ever mistake this cake for health food although personally I think that anything that feeds your spirit in addition to your belly should qualify. It may not be traditional health food but this cake makes you feel good. It's perfect when your energy is flagging and you need a boost. Alex likes this cake cold because it acquires a texture that is slightly dense and waxy and that speaks to him. I prefer the cake at room temperature. Some of our past guests have been known to eat this cake three meals a day until it disappears. The frosting is simply whipped cream cheese with powdered sugar to taste, 24 ounces of cream cheese for these two layers. I'd make it 32 ounces if you want to frost the entire cake. You can dust the top with toasted coconut and chopped candied ginger if you feel like gilding the lily. See how long it lasts at your house...
Carrot Ginger Coconut Cake
1 cup of butter (room temperature)
1 1/4 cups of sugar
3(1) teaspoons baking powder
1/2 of a teaspoon sea salt
1/4 cup minced ginger
4 eggs (room temperature)
3 cups of flour
13.5 ounces organic coconut milk (room temperature)
2 packed cups of shredded carrots (you can use the large holes on a box grater)
Cream butter with sugar, salt, baking powder and spices until light and fluffy. Beat in the eggs on at time, fully incorporating each into the butter mixture. Add ginger and blend well. Gently mix in flour and coconut milk alternately, beginning and ending with the flour. Fold in grated carrots by hand. Divide batter between two greased 9-inch cake pans that the bottoms lined with parchment paper.
Bake in a 300-degree convection or 350-degree conventional oven for 25-35 minutes. Cake is done when it is golden brown and the center springs back lightly to the touch. Let cool completely in the pans on a rack before frosting.
